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Sharing the recipe and a video tutorial today for these sultan style meringue cookies, they are so fun to make.
For years I have been baking meringues cookies for the holiday season, but about two years ago I was invited to England to attend the book launch of the meringue girls new book Everything Sweet.
I tasted all of their meringue cookies, and they were so crispy and gooey on the inside and so delicious.
Their secret is to heat the sugar in the oven first, instead of adding the sugar directly to the egg whites, this way your meringues cookies will be so incredible gooey on the inside.
After I tried this with the hot sugar method, this is definitely how I will make my meringues cookies from now on.
“Nothing says home like the smell of baking “
These meringues cookies are so delicious, they are crispy on the outside and so gooey on the inside.
Making meringues is so much fun, what I love about meringues cookies is that you need so little ingredients to make these.
These meringue cookies are so festive to make for the holidays and a great gift to give away, and who does not love a homemade gift baked with love.
I love this sultan design on these pastel meringue cookies they are so pretty on the eyes, and you can even hang these on the Christmas tree.
“Gifts of time and love are surely the basic ingredients of a truly merry Christmas”
WATCH THE VIDEO TUTORIAL BELOW.
SULTANE STYLE MERINGUES
- 400-gram superfine sugar or sugar
- 200-gram egg whites
- 1 teaspoon vanilla bean paste or seeds from half a vanilla bean ( optional)
- pink / pastel food coloring ( optional)
- lemon juice for cleaning the bowl and whisk
You will need;
- piping bag
- Open Sultane Circle, nozzle (796)
- Preheat your oven to 200 C° / 392 F°
- Line two large baking trays with a silicone mat, or use parchment paper and set aside.
- Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Line a medium baking tray with baking parchment, pour in the sugar and warm it in the oven for 7 minutes. ( use a timer)
- A soon as the sugar is in the oven, right away pour the egg whites into a mixer and whisk them slowly for some minutes, allowing small stabilizing bubbles to form, then increase the speed to medium so the meringues become stiff peaks.
- When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.
- Take the sugar out of the oven, and turn the oven down to 100 C°
- With your mixer on full speed, very slowly add one teaspoon of the hot sugar into the beaten egg whites, take your time when you do this, and don’t be tempted to add more than one teaspoon at a time.
- Make sure the mixture comes back up to stiff peaks after each teaspoon of sugar
- Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture and all of the sugar is incorporated.
- If you like you can add a drop of pin/pastel food color and vanilla seeds or vanilla bean paste and mix until combined.
- You will need a disposable piping bag and an open sultane circle, a nozzle #796 place the nozzle in the bag and cut the tip-off.
- Spoon your meringues mixture into a large piping bag.
- If you are using parchment paper to pipe the meringues on, you will need to add some meringues mixture underneath the parchment paper below so it sticks to the baking tray.
- Pipe out your sultane meringues by keeping the bag tight, straight and directly above your baking tray. Squeeze and then pull up.
- Watch the video above to see how to make these sultane style meringues.
- Bake for about 45 – 50 minutes or until the meringue bases come off the parchment paper clean.
- These meringues keeps well for 2 weeks, in a container or wrapped in plastic wrap.
Before you start, please read this so you don’t waste your egg whites and sugar.
- Make sure your mixing bowl and whisk are super clean, use lemon juice to eliminate any trace of grease.
- Make sure your egg whites don’t have traces of yolks in it,
- when you pop the baking tray with sugar in the oven, at the same time start mixing your egg whites so your eggwhites become stiff peaks.
- Also, use a timer I use my timer on my iPhone because when the sugar mixture has 30 seconds left in the 7 minutes, you need to put your mixer at full speed, so keep an eye on it.
- When you add the hot sugar, only add 1 teaspoon at the time, don’t rush it.
- When you take the hot sugar out of the oven, don´t forget to turn the oven down to 100 C° / 212 F°
- I can recommend using a silicon matt, for easy piping or keep your beautiful hands on the parchment paper for support each time you pipe.
- If you keep these things in mind, you will have perfect meringues each time.
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