Meringue Cookies I
Meringue cookies are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss). Served with whipped cream, they are a traditional dessert in the canton of Bern in Switzerland. See the meringue page for similar uses of whipped egg whites.
- Prep
- 41 min
- Cook
- 1 hr 37 min
- Total
- 2 hr 18 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Whip whites of eggs until stiff and dry.
Procedure
Add lemon juice.
Procedure
Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
Procedure
Add vanilla.
Procedure
Drop meringue by spoonfuls on unglazed paper.
Procedure
Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
Procedure
Let cool before serving.
Notes, tips, and variations
The tiniest bit of egg yolk or fat prevents the egg white to get stiff.
Notes, tips, and variations
Meringues are more decorative if shaped with a pastry bag.
Notes, tips, and variations
Another method of baking is to preheat the oven and bake the meringues 2–3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours.
Notes, tips, and variations
Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking).
Notes, tips, and variations
In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream.
Photo: Mike Lehmann, Mike Switzerland 12:44, 27 January 2007 (UTC) · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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