Rainbow Meringue Cookies | Meringue Cookie Recipe | Easy Rainbow Meringue Kisses | Bake and Toss

Описание: These baked meringue cookies are super cute, crisp, sweet, & light as a cloud! They are great for dessert tables, a dainty, elegant addition to afternoon tea, or could be a pretty & colorful dessert. Plus, lots of tips on how to make meringue stiff and fluffy as can be. You can't stop munching these cuties, they just melt in you mouth heavenly!! 😋

Do give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. :)

Ingredients (makes around 60 ~ 70 meringue cookies) :
3 egg whites
1/4 tsp vinegar or cream of tartar
1/2 cup fine granulated sugar or caster sugar
1/2 cup icing sugar
1 tsp vanilla extract

Colouring and Piping Meringue Kisses:
Wilton piping tip no. 8B or Ateco 869
1 Thin paint brush
Wilton gel colours : lemon yellow, no taste red, kelly green, royal blue, violet
Sprinkles or edible glitters

Tips and Notes:

1. Make sure your bowl and your whisk are 100% free of any trace of fat. If any of your tools are at all greasy, your whites won’t whip up properly. Wash everything in very hot, soapy water and dry it well. Then wipe bowl and balloon whip with a kitchen towel soaked in a tsp of vinegar. This is so IMPORTANT!

2. Another important thing when making meringue is timing. Here are a few things to keep in mind:
-Add the sugar in too early and your whites might never get fluffy enough.
-Add it in too late and your meringue might weep because the crystals didn’t have time to dissolve.
-Add it in too fast and it could deflate all the air out of the meringue.

3. Meringue cookies are baked at a really low temperature (100C), for a long time. This gets them nice and crisp all the way through, without browning at all.

4. Leave your meringues in the oven after they’re done baking for at least an hour to finish drying them out and if they become chewy after being left out for half an hour, you can bake them for about 10 minutes at 100C. They will turn crisp again. Do not cool the meringues at room temperature, they will turn soft, sticky and soggy. Meringue cookies do not like air and moisture!

5. Its best to store meringue cookies in a clean and dry airtight container immediately (ie once they cool and dry in the oven for an hour after baking ). This way meringue cookies remain crisp up to 2 weeks on counter table. Keep the airtight container somewhere cool, dry and away from direct heat.

6. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry. If not you need to bake them for another 5 to 10 mins at 100 C.

7. Do not refrigerate meringue batter, it will deflate. Also do not leave the batter outside too long (ie more than an hour) as egg whites with start to separate from the meringue. If this happens, rewipe the meringue for another 2 mins before you bake. I suggest you bake them within half an hour else the cookies won't bake evenly.

8. Consume the meringue cookies within 2 weeks ( if stored properly).

If you like it, please click 'Like' and Subscribe.

YouTube channel:    / @bakeandtoss  

Facebook :   / bakeandtoss  

Instagram:   / bakeandtoss  

Twitter:   / baketoss  

Credits:
Song: DayFox - Lioness (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:    • DayFox - Lioness (Vlog No Copyright Music)  

#bakeandtoss #meringuecookiesrecipe #rainbowmeringuecookies #meringuekisses #meringuecookies