I might not pay attention, when my husband talked to me. I was busy baking, and he said : 'why don't you bake cookies that the taste so airy and melted on mouth?'
No idea, what he's talked about. I just ignore him, until yesterday, I saw that I had tons of left over white eggs from baking layer cake on fridge. And remember what my hubby said, 'aah.. may be he want this cookies, meringue..but can't tell what the name is'
I made several batch of cookies, and serve for him for afternoon snack. With hand full of meringue, he said : "No, not this one, the one that you made and everybody like it.. that you put filling in the centre" OOOOOOH...!! I know what he mean, he want 'Macaroon'
Jeez, who didn't pay attention than ? Him ? who always like to eat my cookies but don't care with the name of cookies or me ? with many things on mind .. LOL ..
Ok, never mind, after all, he like it, my daughter like it.. next time I bake again.
Indeed, meringue is so light, so airy, can't stop eating this.. so somebody must to blamed !
Meringue Kiss Cookies
Ingredients:
4 eggs whites
1 cup sugar
pinch of tartar, (can substitute with lemon juice)
1 teaspoon of vanilla extract
Food coloring/dye of your choice
Directions:
Line to bake sheets with parchment and heat oven to 225 F
Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Transfer mixture to a pastry bag fitted with a close or open star tip or what ever design you prefer, making sure to set them one inch apart from one another. Bake at 225 degrees F for 45 minutes, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting
No idea, what he's talked about. I just ignore him, until yesterday, I saw that I had tons of left over white eggs from baking layer cake on fridge. And remember what my hubby said, 'aah.. may be he want this cookies, meringue..but can't tell what the name is'
I made several batch of cookies, and serve for him for afternoon snack. With hand full of meringue, he said : "No, not this one, the one that you made and everybody like it.. that you put filling in the centre" OOOOOOH...!! I know what he mean, he want 'Macaroon'
Jeez, who didn't pay attention than ? Him ? who always like to eat my cookies but don't care with the name of cookies or me ? with many things on mind .. LOL ..
Ok, never mind, after all, he like it, my daughter like it.. next time I bake again.
Indeed, meringue is so light, so airy, can't stop eating this.. so somebody must to blamed !
Meringue Kiss Cookies
Ingredients:
4 eggs whites
1 cup sugar
pinch of tartar, (can substitute with lemon juice)
1 teaspoon of vanilla extract
Food coloring/dye of your choice
Directions:
Line to bake sheets with parchment and heat oven to 225 F
Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Transfer mixture to a pastry bag fitted with a close or open star tip or what ever design you prefer, making sure to set them one inch apart from one another. Bake at 225 degrees F for 45 minutes, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting
5 comments:
Mbak Fitri, resep ini hampir sama kah dgn macarons? Hanya beda di penambahan almond ya? Kebetulan aku punya tumpukan stock putih telur sisa kukis lebaran, masih bisa kan ya?
Iya,mirip karena penggunaan putih telur, ya. Meringue more simple than macaron. :)
I love these....they are so light and airy as u said....just melt in mouth...so perfectly baked....
Thanks mak..next time it will be tried...:). Pretty color of meringue.. * Meringue....* how did it pronounce correctly :D.
Selamat lebaran Mbak Fitri, maaf lahir batin ya. Kangeeeeeenn...habis liburan.
Sukaaaa fotonya mbak. Rasanya pengen nyomot. Ini juga favorit anak keduaku. Makan mereng gak ada bosannya. Selalu minta buatin lagi dan lagi...
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