These cookies have only two main ingredients: sugar and egg whites.
I made these perfectly in time for Halloween celebrations.
These are healthy cookies you can eat when you crave anything sweet.
When I first tasted them, I disliked them as they where too sweet for my liking. I have adjusted the sugar. These are Italian meringue cookies. Once you master the art of making meringues you can make macarons, Baked Alaska, and buttercream easily with this recipe.
I used a special piping tip to make these cookies. Which keeps them hollow in the center. You can fill them with fruit, crème fraîche and serve as pavlovas too.
Tips for a successful meringue:
The eggs separate best when cold and the egg whites whip best at room temperature.
The egg whites triple in volume if beat in a copper bowl.
Anytime before whipping an egg white, wipe the bowl and the whisk attachment with some vinegar to clean any fat residue which will prevent egg whites from forming a stiff peak.
I prefer gel food color because it doesn’t add extra water to the meringue.
The key to make a crispy meringue is to bake it on a very low temperature.
Humidity plays an important role while making this cookies. Do not bake these cookies on a humid day.
Instead of a sultan tip you can use star tip.
While piping the cookies leave 1 1/2 to 2 inches of space in between the cookies.
Yields: 20 cookies
Prep time: 15 minutes
Bake time: 1 hour 15 minutes
Rest time : 1 hour
Total time : 2 hours 30 minutes
You will need:
- 2 egg whites
- 2/3 cup granulated sugar
- 2 tbsp water
- 1/4 cream of tartar
- 1 tspVanilla extract
- Orange food color
- Brown/ green food color
- Preheat the oven to 200 F.
- Keep 1 tbsp of sugar aside. In a small sauce pan, add sugar, and 2 tbsp of water place on the stove on medium high flame.
- Stir once in the beginning and don’t touch the sugar syrup till bubbly.
- While the syrup is boiling, beat the egg whites on a medium high in a stand mixer or by a hand held beater.
- Once the egg whites are frothy, add cream of tartar and beat the mixture for a few seconds then add 1 tbsp of sugar to egg whites gradually.
- Keep an eye on the sugar syrup.
- Boil the syrup till it is has a consistency of a soft ball or till the candy thermometer reads 240 F.
- Increase the speed of the mixer and beat the egg whites till it has a soft peak.
- With the mixer running, pour the hot syrup onto the egg whites in a steady stream. Beat the egg whites till it forms a stiff peak. Add vanilla extract.
- In 1/4th cup of the meringue, add brown or green food color and mix gently till it incorporates well. Fill in the piping bag with the No. 3 piping tip.
- Add orange food color to the remaining meringues.
- Place a sultan protruding piping tip into the piping bag.
- Pipe the cookies on a baking tray lined with parchment paper.
- Once all the cookies are piped with the sultan tip in varying sizes, use the brown or green piping bag to make the stem of the pumpkin.
- Bake for 1 hour 15 minutes. Or, till the cookies lift easily off of the parchment paper, they are ready.
- Switch off oven, leave the cookies in the oven for another half and hour leaving the oven door slightly open.
- Store in an air tight container for 2 days.