MERINGUE COOKIES
for 70–75 cookies
Meringue Cookies
for 70–75 cookies
FRENCH MERINGUE
Ingredients Total weight: ~ 455 g 100%
• Egg whites 150 g 33%
• Icing sugar 150 g 33%
• Sugar 150 g 33%
• Lemon juice (optional) 5g 1%
1. Pour the room-temperature egg whites in the bowl of a stand mixer
and whip with a whisk attachment on medium speed until foamy.
2. With the mixer running on medium speed, start adding the sugar
gradually.
3. Stop the mixer, add the lemon juice and continue whipping on
medium speed until stiff peaks. This should take about 5 minutes.
4. Sift the icing sugar on top of the whipped meringue and fold it
using a silicone spatula. Mix until smooth.
COLORING AND PIPING THE MERINGUE
Ingredients
• French meringue
• Raspberry red water-soluble powder coloring Sufficient quantity
• Water Sufficient quantity
1. Transfer half of the meringue into a piping bag fitted with an 11-mm
closed star tip.
2. Add some raspberry red food colorant to water and mix well. Add
a few drops of colored mixture to the leftover meringue. Gently
mix it with a spatula, trying not to deflate the air, yet achieve a
homogeneous color.
3. Transfer the colored meringue into a piping bag fitted with an open
star piping tip 15 mm in diameter.
4. Prepare a baking tray lined with a parchment paper sheet (or a
silicone mat).
5. Pipe the two-colored meringue cookies at some distance from the
tray and between the cookies.
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Meringue Cookies
for 70–75 cookies
BAKING THE MERINGUE COOKIES
Ingredients
• Piped meringue cookies
1. Bake the meringue cookies in the oven, preheated to 80–90 °C /
176–194 °F for about 1.5–2 hours, until they are completely dry.
2. Allow them to cool down at room temperature.
3. Store the meringue cookies in a closed container at room
temperature for up to 2 weeks.
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