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Meringue Cookies

The simplicity of this direction intrigued Maine. I found this direction whereas browsing food blogs. topping cookies area unit very easy to form, and style nice. It’s the sole trick or tip I ought to say is that you just ought to listen to the egg whites. If you bake you must apprehend that egg whites area unit a very fussy ingredient and desires special care.

Having created my justifiable share of macaroons and cakes I even have picked up a factor or 2 on a way to create the proper topping. Here area unit my high tips and tricks

Eggs area unit easier to separate once they area unit cold.
Make sure there are not any traces of nutrient within the white.
Egg whites reach their fullest volume if allowed to square at temperature. Sit the egg whites on your tabletop for thirty minutes about (normal wet Malaysian temperature). If you’re in a very colder country, you’ll be able to sit it for up to two hours.
To get dead whipped egg whites check that your bowl and whisk area unit oil / grease free.
Adding a teaspoon of Cream of Tartar or a juice. This helps stabilizes the egg whites and grow in volume.
Always use fine caster sugar, ne’er regular coarse or brown.
It’s continually higher to use a chrome steel or glass bowl. however if you don’t have one, a clean sterile one works fine.
Chocolate topping Cookies


3 egg whites at temperature
1/8 teaspoon cream of tartar
1/2 teaspoon flavorer or the seeds from one pod
2/3 cup white caster sugar
1 tablespoon sugarless chocolate ( Optional)
couple of drops of red coloring


Preheat kitchen appliance to a hundred and fifty degrees C.
Combine egg whites, cream of tartar, and vanilla. Beat till the whites type soft peaks. Slowly add sugar; beat till stiff peaks type, and mixture becomes shiny. Fold in cocoa.
Drop mixture by teaspoonfuls or fill into a piping bag and pipe batter in stars or swirls on to a lubricated cookware. Bake for twenty five to half-hour.


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