Meringue Cookies By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
“Meringue Cookies are so light and airy, sweet and crispy, that seem to just melt in your mouth. I love how the outsides of the meringues are nice and crisp, yet the insides remain wonderfully soft and puffy. While I often eat these just as they are, they also make a very nice plated dessert that you can top with whipped cream, ice cream, sorbet, and/or fresh fruit.” – Chef Raphael
MERINGUE COOKIES’ RECIPE
4 Egg Whites
200g Icing Sugar
In a clean bowl, beat the egg whites using a hand whisk or electric mixer until it forms soft peaks.
Add the sugar a little at a time while whisking until all the icing sugar is done and the end result you need to have is a thick mixture that doesn’t pour when the bowl is inverted.
Spoon the mixture onto a tray lined with greaseproof paper/parchment paper, and bake in a preheated oven(150ºC).
Depending on the size of your meringues you know they are cooked when they are slightly browned, have a crispy exterior and are light when lifted.
Serve with whipped cream and strawberries.
Enjoy your cookies!