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Swiss Meringue Cookies

Swiss Meringue Cookies
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Swiss Meringue Cookies are light, crunchy, and melt-in-your-mouth sweet treats with a perfectly crisp exterior and a soft, airy center. Easy to make with simple ingredients, they offer an elegant snack that stays fresh for days and can be customized with different flavors and colors.

Ingredients

Scale

Main Ingredients

  • 4 large fresh egg whites (room temperature)
  • 1 cup granulated sugar (fine)
  • Pinch of salt
  • 1 tsp vanilla extract (or other preferred extracts)
  • 1/4 tsp cream of tartar (optional, for stability)

Instructions

  1. Prepare Your Equipment and Ingredients: Ensure your mixing bowl and beaters are clean and free of grease. Preheat your oven to 200°F (93°C). Carefully separate the egg whites, avoiding any yolk contamination, and measure out your sugar.
  2. Heat the Egg Whites and Sugar: Combine egg whites, sugar, and salt in a heatproof bowl over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches about 160°F (71°C) to pasteurize the egg whites.
  3. Whip to Stiff Peaks: Transfer the warm mixture to a stand mixer or hand mixer. Beat on high speed for 7 to 10 minutes until glossy and stiff peaks form. Add vanilla extract or other flavorings and mix to combine.
  4. Pipe or Spoon Onto Baking Sheets: Line a baking sheet with parchment or silicone mat. Use a piping bag with your preferred tip to pipe small rounds or spoon small dollops spaced apart for even baking.
  5. Bake Low and Slow: Bake at 200°F (93°C) for 60 to 90 minutes until dry and easily lifted from the paper. Turn off oven and let cookies cool inside for an additional hour to fully dry out and achieve crispness.

Notes

  • Use the freshest egg whites possible for maximum volume and stability.
  • Room temperature egg whites whip better and produce more volume.
  • Slowly heating the sugar and egg whites prevents graininess and ensures a smooth texture.
  • Do not rush whipping as proper stiffness is crucial for light and airy cookies.
  • Low and slow baking with a final cool-down period in the oven prevents cracks and ensures perfect crispness.

Nutrition

Keywords: Swiss Meringue Cookies, meringue, light cookies, gluten-free, egg white cookies, crispy cookies, sweet snacks

Find it online: https://tastebudtrek.com/swiss-meringue-cookies/