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I love to make beautiful pastel colored meringues, they look as lovely as they taste and they make a pretty gift.

Just be sure to use real vanilla, it makes such a difference.

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You’ll need Vanilla Bean Frosting, find the recipe here.

 Preheat oven to 220 ˚F (100 ˚C).

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Transfer the meringue mixture to a piping bag fitted with a Wilton 1M tip and pipe small meringues on to a lined baking tray.

Add pressure to the tip, then lift tip up and away to create a peak at the top.

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Bake for about one hour, turn the oven off and leave the meringues in there for at least one hour.

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The mini meringues are now ready.

Use them as a pretty garnish for ice cream desserts or decoration for cakes or cupcakes, or enjoy them just as they are.

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Have a nice day!

Hugs from me to you.

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Comments

comments

18 Comments

    • Team Passion4Baking Reply

      Hi Manal, Manuela uses the food colorings Lemon, Sky blue, and Pink from Wilton.

      -Team Passion4Baking

  1. Hi Manuela. I LOVE the taste of these meringues. However the meringues I bake they actually crack during baking. Do you know why this happen?

    • Team Passion4Baking Reply

      Hi Diyana, there are some things to keep in mind to avoid meringues cracking: the eggs must be as fresh as possible, the sugar must be completely dissolved during whisking, and also make sure that the oven temperature is not too high. Do not open the oven door during baking, and always leave to cool in the turned-off oven. If they cool down too quickly they may crack.
      Good luck!

      -Team Passion4Baking

  2. Hi! Is the recipe for this merengues the vanilla bean frosting? And how long should I put it in the oven?

    • Team Passion4Baking Reply

      Hi Andrea, that’s correct, the vanilla bean frosting is the meringue base used to make these mini meringues.
      Happy baking!

      -Team Passion4Baking

  3. hi i just wanna ask in what type of oven can i bake it ,, and in what should i choose fan or down or up or up down cooking??

    • Team Passion4Baking Reply

      Hi Fatma, these are baked in a regular oven at 220 ˚F (100 ˚C). After one hour turn the oven off, but leave the meringues in there for another hour while the oven is cooling down.

      -Team Passion4Baking

  4. Hello 🙂 I am just wondering how many meringue cookies can I make in this recipe? Thank you!

    • Team Passion4Baking Reply

      Hi Alvina, that depends on the size, but approximately 50-60 small ones.

      -Team Passion4Baking

  5. beb vergara Reply

    Can i use a regular vanilla extract instead of vanilla bean? Because i can’t find one. 

    • Team Passion4Baking Reply

      Hi Beb Vergara, you can use vanilla extract instead of vanilla seeds here, no problem. 🙂 Enjoy!

      -Team Passion4Baking

  6. Hi Manuella,  how to mix the white egg?i mean it must be soft peak ?thank you so much

    • Team Passion4Baking Reply

      Hi Alim, when the mixture is done the consistency is more or less stiff peak. It should be very glossy!

      -Team Passion4Baking

  7. When I bake the meringue they always become a brownish color. How do I get a pure white meringue after baking? Yours always look so perfect. I followed your recipe exactly.

    • Team Passion4Baking Reply

      Hi Melony. Ovens do vary, so you may need to lower the temperature slightly. Alternatively cover the meringues with a sheet of baking parchment towards the end of the baking time to protect them from browning. Good luck!

      -Team Passion4Baking

  8. hello!
    I am wondering how the texture of the cookie supposed to be?
    I baked them for 1hr and left them in the oven and they came out dry.
    so dry that when i take a bite, its like a chalk?

    anyways, Ive never had a meringue cookie before so please let me know!
    Thank you,

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