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These gluten-free almond meringue cookies have a marshmallow-airy texture and the nutty goodness of sliced almonds. They’re like eating sweet, fluffy clouds that melt in your mouth, and that is what makes almond meringue cookies so special. The sliced almonds add another texture and flavor, making the cookies perfect.
WHAT IS MERINGUE AND HOW IS IT MADE?
Meringue is a light and fluffy mixture of whipped egg whites and sugar. To make meringue, egg whites are beaten until they form stiff peaks, and sugar is gradually added to create a glossy and stable mixture. Then, it is baked at a very low temperature.
What are the different types of meringue?
There are three main types of meringue:
French Meringue:
Sugar is gradually added to whipped egg whites.
Swiss Meringue:
Egg whites and sugar are whisked over a double boiler to dissolve the sugar before whipping.
Italian Meringue:
A hot sugar syrup is poured into whipped egg whites, creating a stable and smooth meringue.
TIPS FOR MAKING THE BEST MERINGUE COOKIES
Room Temperature Ingredients:
Allow egg whites and additional ingredients (such as extracts) to come to room temperature before incorporating them into the meringue. This helps maintain the mixture’s stability.
Gradually Add Sugar:
Add the sugar gradually while whipping the egg whites. This allows the sugar to dissolve properly, resulting in a smoother, more stable meringue. Be patient during this process, and avoid adding sugar too quickly. It is best to use fine granulated sugar.
Add A Stabilizer:
Adding a small amount of acid, such as cream of tartar, can help stabilize the meringue and prevent it from collapsing. This is particularly important when making large batches or meringues in humid conditions.
Stiff Peaks:
Whip the egg whites until they reach stiff peaks. Stiff peaks are achieved when the meringue holds its shape, and the tips stand upright when the beaters are lifted.
Use the meringue mixture right away:
The air incorporated into the egg whites during whipping contributes to the volume and structure of the meringue. If you let the whipped egg whites sit for a while, they will start to lose some of that incorporated air, leading to a less voluminous and dense cookie.
BAKING ALMOND MERINGUE COOKIES
The baking time for meringue cookies can vary based on factors such as the size of the cookies, the temperature of your oven, and the desired texture (crispy or slightly chewy). Overbaking can result in a dry and crumbly texture, so monitoring the baking time is crucial. Here’s a general guideline:
Baking Temperature:
Preheat your oven to a low temperature, typically around 200 F to 250 F. This low and slow baking process helps create meringue cookies with a crisp exterior and a slightly chewy interior.
Baking Time:
The baking time can range from 1 to 2 hours, depending on the size of your meringue cookies. Here’s a breakdown:
- Small Meringue Kisses or Drops (1 to 1.5 inches): Bake for about 1 to 1.5 hours at 200 F
- Medium-sized Meringue Cookies (2 inches): Bake for 1.5 to 2 hours at 225 F
- Large Meringue Cookies (3 inches or more): Bake for 2 hours or more at 225 – 250 F. Depending on your oven.
Testing for Doneness:
To check if your meringue cookies are done, gently lift one from the baking sheet. It should easily lift off the parchment paper or silicone mat, and the bottom should be dry and crisp. If the bottoms are still sticky, they need more time.
Once the baking time is complete, turn off the oven and let the meringue cookies cool gradually inside the oven. This helps prevent sudden temperature changes, which can lead to cracking.
Frequently Asked Questions (FAQs) About Meringue:
What role does sugar play in meringue?
Sugar serves multiple purposes in meringue. It sweetens the mixture and stabilizes the whipped egg whites, creating a smooth and glossy texture. Additionally, sugar contributes to the structure of the meringue by helping to hold air and moisture.
Can meringue be made without sugar?
While sugar is a crucial component of traditional meringue, sugar-free alternatives are available, often using sugar substitutes like stevia or erythritol. However, the texture and stability of the meringue may differ from that of traditional recipes.
What causes meringue to become grainy or weep?
Meringue can become grainy if the sugar is not fully dissolved during whipping. Weeping, or the release of moisture, can occur if the meringue is undercooked or exposed to high humidity after baking.
Can meringue cookies be flavored or colored?
Yes, meringue is incredibly versatile. Flavorings such as vanilla extract, almond extract, or citrus zest can be added. Food coloring can also be used to achieve a variety of vibrant hues, such as red, pink, green, or your favorite color.
Can meringue cookies be stored, and if so, for how long?
Yes, meringue can be stored in an airtight container at room temperature for a few days. However, its texture may change over time. For longer storage, freezing meringue is an option, but it’s essential to thaw it slowly in the refrigerator to prevent condensation.
SERVING ALMOND MERINGUE COOKIES
Serve your almond meringue cookies as a treat, add them to a cookie platter, or use them as a topping for desserts like ice cream, custard, fruit salads, or yogurt.
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Conclusion
In conclusion, mastering the art of almond meringue cookies requires a blend of precision, patience, and attention to detail. From choosing the right ingredients to temperatures to understanding the nuances of the baking process, each step contributes to creating these gluten-free sweet treats. Happy baking!
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Kristina x
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