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Swiss Meringue Cookies

Swiss Meringue Cookies
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Swiss Meringue Cookies are light, airy, and elegant treats with a crisp exterior and melt-in-your-mouth soft interior. Made by gently heating egg whites and sugar then whipping into glossy stiff peaks, these delicate cookies are perfect for special occasions, gift-giving, or a refined dessert. This recipe ensures stability, texture, and flavor with simple ingredients and clear steps for guaranteed success.

Ingredients

Scale

Basic Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract or other flavorings
  • Optional: gel or powdered food coloring

Instructions

  1. Heat the Egg Whites and Sugar: Combine the egg whites and sugar in a heatproof bowl set over simmering water, whisking constantly until the sugar is fully dissolved and the mixture reaches about 160°F (71°C). This step ensures safety and creates a stable base for the meringue.
  2. Whip to Stiff Peaks: Transfer the warm mixture to a stand mixer fitted with a whisk attachment or use a hand mixer. Whip on high speed for 6-8 minutes until the meringue is glossy and stiff peaks form. The bowl should feel cool to the touch before stopping.
  3. Add Flavor and Color: Gently fold in vanilla extract or your chosen flavorings along with any food coloring, taking care not to deflate the fluffy meringue.
  4. Pipe or Spoon onto Baking Sheets: Line baking sheets with parchment paper. Using a piping bag or spoon, form small mounds or shapes evenly spaced on the sheets.
  5. Bake at Low Temperature: Bake at 200°F (93°C) for 90 minutes to 2 hours until dry and easily lifted from parchment. Turn off the oven and allow cookies to cool inside for crisp edges and chewy centers.

Notes

  • Use room temperature egg whites for better volume and lighter texture.
  • Utilize a candy thermometer to ensure sugar is fully dissolved and the mixture is safe.
  • Avoid any fat or yolk contamination to ensure proper whipping.
  • Whip the meringue long enough to achieve stiff peaks for stable cookies.
  • Bake low and slow to dry out the meringue without browning or burning.

Nutrition

Keywords: Swiss Meringue Cookies, meringue, gluten free dessert, airy cookies, light cookies, egg white cookies, elegant cookies, make ahead cookies

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