How to make meringue cookies? I have wanted to make some meringue cookies. I started sorting through my big box of recipes. I must have a thousand little clippings of cookie recipes. I pulled out every recipe which could possibly be meringue cookies.
When I was a young child through a young adult, I never heard of meringue cookies. Looking back, I suppose the closest thing to this cookie would have been the coconut macaroons. The only kind of macaroons we ever had been loaded with coconut. From this, I assumed that all “macaroons” had to be made with coconut regardless of the other ingredients.
Later I found that the original macaroons were made with ground almonds as the key ingredient; not coconut. Supposedly, these cookies were created by Italian monks. The word macaroon in Italian means “paste” referring to the ground almonds. Then I read that all “macaroons “are made with meringue (or beaten egg whites) in the recipe. The coconut was only one ingredient of many which could be added for flavoring.
Now I find myself with another problem. What are macarons? At first I thought this was a “misspelling”. That was until I ran across this all over the internet. I turned to Webster’s Dictionary so here is my take. Macaron is the spelling for a light French cookie, specifically from Paris and also made with egg whites and almonds.
I have been around a lot of French food but have never run across this cookie. Of course, my attention is always on the creamy French desserts; not cookies. Unlike when I learned how to make meringue cookies with coconut, two of these French cookies surround a sweet filling. The filling might be jam, butter cream or other famous French creams. After filling these cookies, they can be coated with colorful glaze or melted candy coating. (Like the pastel colored disk available by Wilton).
NOTE: When learning how to make meringue cookies, have egg whites at room temperature. Also important is the “age” of the eggs. Whites do not whip up very well if they are too fresh or too old. This means no fresher than 3 days from the hen laying. Sometimes eggs purchased from the supermarket are already weeks old so use them as soon as possible.
NOTE: After I learned how to make meringue cookies I started using brown paper to line my baking trays (unless recipes specifically tell you to do otherwise.) This is for all meringues including the macaroons. After removing from the oven, I remove the sheet of paper with the hot cookies and place on top of a damp towel. With a spatula, remove cookies from the paper and place on a rack to cool. (Many recipes use parchment paper; it is your choice).
Preheat oven to 300F degrees; line baking sheets with brown paper or parchment paper.
Beat egg whites in a large bowl to soft peaks; gradually beat in sugar and almond.
Continue beating until stiff peaks form; fold in cinnamon and coconut.
Spoon by teaspoons onto lined baking sheets; bake about 20 to 25 minutes until light golden.
Move cookies to rack to cool. (For brown paper see NOTE above.)
Learn how to make meringue cookies from France.
Line baking sheets with parchment paper.
In a food processor combine powdered sugar and almonds; process until fine and set aside.
Beat egg whites and vanilla on high speed until soft peaks; add 2 tablespoons sugar (1 teaspoon) at a time.
Beat egg whites and sugar until stiff peaks form; fold nut mixture into egg whites.
Spoon batter into pastry bag; pipe into 2 inch rounds onto prepared baking sheets.
NOTE: I draw 2 inch circles on the backside of my parchment paper (PICTURED BELOW); the ink will be on facing the tray. Cookie dough is not on ink.
LET TRAYS SET AT ROOM TEMPERATURE 45 minutes before baking.
PREHEAT oven to 280F degrees.
Bake 15 to 20 minutes firm to touch; cool in pans 10 minutes and then move macarons to rack until cold.
Place 1 teaspoon brown butter buttercream on flat side of a cookie; top with another cookie.
Repeat process using all the cookies; store in airtight container at room temperature.
Makes about 18 sandwich cookies.
BROWN BUTTER BUTTERCREAM
Combine sugar and egg whites in the top of a double boiler; set over simmering water.
Whisk mixture constantly until candy thermometer registers 140F degrees; remove from heat.
Beat with mixer on medium high speed until mixture is fluffy and cool; about 10 minutes.
Beat on high speed until stiff glossy peaks form.
Reduce speed of mixer to medium low; mix in by tablespoons the butter and browned butter.
Add vanilla and mix well; fill cookies.
Preheat oven to 350F degrees; line cookie sheets with parchment paper.
Beat almond paste and sugar until mixture resembles coarse meal.
Gradually add egg whites and beat in to thoroughly mix.
Drop by heaping teaspoons onto prepared trays; make indentation in center of each cookie with finger.
NOTE: Dip finger in powdered sugar to make indentation for each cookie.
Bake 15 to 20 minutes until lightly browned; fill each indentation with a little raspberry jam.
Move cookies to rack to cool. Makes about 30 cookies.
Learn how to make meringue cookies with corn flakes.
Preheat oven to 350F degrees; line baking trays with parchment paper.
Beat egg whites until soft peaks; add sugar slowly beating to stiff peaks.
Fold in remaining ingredients; drop by spoon onto lined trays.
Bake 10 to 12 minutes; makes about 24.
Preheat oven to 350F degrees; grease 9X13 inch pan.
Combine cake mix, butter and 1 egg in a large bowl; mix on high speed of mixer until crumbly.
Press crumbly mixture in bottom of prepared pan.
In a small bowl combine milk, 1 egg and vanilla; beat until blended.
Add 1 cup coconut and almonds; stir to blend and pour over crust mixture in pan.
Sprinkle remaining ¼ cup of coconut over the top; bake 30 to 40 minutes until golden brown.
NOTE: Center may appear loose but with firm up after cooling.
Cool completely before cutting into 36 bars.
Learn how to make meringue cookies that are chocolate and orange flavored.
Preheat oven to 350F degrees; line baking sheets with parchment paper.
Beat egg in a large bowl until thick; add sugar gradually while beating until light in color.
Add flour, baking powder, salt, butter and vanilla; stir in coconut until well blended.
Divide batter in half; add orange peel to HALF and melted chocolate to HALF.
Mix each half of batters well; drop 1 teaspoon of each batter side by side (TOUCHING) on baking sheet.
Bake 12 to 15 minutes until edges start to brown; cool 1 minute on baking sheets and remove to racks to cool
Makes about 36 cookies.