Every time I saw meringue cookies in a bakery, I walked past them without a second thought. It was just something I never thought I would waste calories on. Boy, was i wrong. Apparently, when done right, meringue cookies are absolutely scrumptious. And the scary thing is, since it tastes so light, you would just keep popping one another another!
Since I was not a fan of meringue cookies, why then would I even bake them? Well, all thanks to the baking wonder, Katherine Sabbath. She makes some of the prettiest cakes ever. And she is a big fan of decorating using meringue kisses. Since I have some egg whites on hand, I thought I’d give it a go. Also, I came across this recipe which seemed rather interesting. And then, there is no turning back.
Makes 2 trays of cookies
60g egg whites, at room temperature
1/8 tsp cream of tartar
100g fine white sugar
1/8 tsp fine salt
½ tsp pure vanilla extract
2 tsp light rum
1) Preheat oven to 120C. Prepare 2 baking trays by lining them with parchment paper.
2) Put egg whites, cream of tartar and salt in a mixing bowl. Using the whisk attachment whisk until foaming.
3) Slowly add fine white sugar and whisk until glossy.
4) Add the vanilla extract and rum and continue whisking until stiff peaks form.
5) Fill the meringue into piping bags. I painted colour strips using colour gel. Then piped meringue kisses onto the parchment paper.
6) Bake at 120C for an hour. After an hour, try lifting the meringues from the parchment paper. It should peel off easily. If not, continue baking in increments of 10 minutes until meringue has dried out.
7) Store in airtight canister in the freezer.
And as icing on the cake, they looked, oh, so pretty!