Baiser Recipe German Merengue Cookies

Whipping up these delicate meringue cookies feels like a magical transformation in my kitchen—who knew that simple egg whites could turn into such airy, crisp delights?

Baiser, or German meringue cookies, have always fascinated me with their light, fluffy texture and tender sweetness. When I whip up egg whites at room temperature with granulated sugar and a hint of vanilla extract, the magic happens.

A touch of white vinegar, mixed with a pinch of salt, finishes the balance just right so that these delightful little bites are just sweet enough and not too sweet. These are definitely a treat, but with minimal indulgence.

Baiser Recipe German Merengue Cookies Ingredients

• Egg Whites: High in protein, essential for structure.
• Granulated Sugar: Provides sweetness and stability.
• Vanilla Extract: Adds aromatic flavor depth.
• White Vinegar: Stabilizes and strengthens meringue.
• Pinch of Salt: Enhances flavor balance.

Baiser Recipe German Merengue Cookies Ingredient Quantities

• 3 large egg whites (room temperature)
• 150 grams granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Pinch of salt

How to Make this Baiser Recipe German Merengue Cookies

1. Set your oven to 250°F (120°C) and get it started heating up. While the oven is heating up, you can prepare the baking sheets. You will need two sheets, both lined with parchment paper.

2. In a clean, dry bowl, put the egg whites and a pinch of salt. Start to beat the egg whites on medium speed until they are transformed into frothy. Beat the egg whites faster to make them more foamy.

3. Slowly incorporate the granulated sugar, adding one tablespoon at a time, while the egg whites are being beaten. Make sure each tablespoon is dissolved completely before adding the next.

4. After incorporating all the sugar, raise the mixing speed to high. Beat until the meringue exhibits glossy stiff peaks.

5. With a spatula, gently blend in the vanilla extract and white vinegar until fully incorporated.

6. Move the meringue blend into a piping bag that has a round or star tip.

7. Small rounds or desired shapes should be piped onto the prepared baking sheet and spaced apart.

8. Put the baking sheet in the oven that’s been preheated and bake it for a time span that stretches anywhere from 60 to 75 minutes. When you check on the sheet after this duration, the item you will be looking at should be quite firm in structure. In fact, it should very easily lift off of parchment paper.

9. Switch off the oven and permit the meringues to cool thoroughly within, with the door left slightly open. This assists in making sure the texture is definitely crisp.

10. After cooling, keep the meringue cookies in a container that seals tightly so that they remain crisp. Enjoy!

Baiser Recipe German Merengue Cookies Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Mixing bowl
5. Electric mixer
6. Measuring spoons
7. Spatula
8. Piping bag
9. Round or star piping tip
10. Airtight container

FAQ

• What is the ideal oven temperature for baking these meringue cookies?To achieve the ideal low-and-slow bake, your oven should be set to 250°F (120°C) when you begin.
• Can I substitute another acid for the white vinegar?Indeed, an equal amount of lemon juice may be used as a substitute for white vinegar.
• Why do the egg whites need to be at room temperature?Egg whites at room temperature whip up far more easier than cold ones and achieve a greater volume.
• How long should I bake the meringue cookies?Bake for about 75 minutes, then turn off the oven and let them cool inside with the door slightly open.
• Can I add food coloring to the meringues?Absolutely! You can delicately fold in a few drops of food coloring during the last steps of mixing to create a colorful twist.
• Why is a pinch of salt important in this recipe?Salt intensifies the flavor of cookies and makes their sweetness more pronounced.
• How do I know when the meringue cookies are done?On the outside, they will be crisp and should lift off the baking sheet easily without sticking.

Baiser Recipe German Merengue Cookies Substitutions and Variations

Three large egg whites can be replaced with aquafaba, the liquid from canned chickpeas. Use 3 tablespoons of aquafaba per egg white.
Granulated sugar, 150 grams: For a finer texture, use an equal weight of caster sugar.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract for a different flavor profile.
1 teaspoon white vinegar: Replace with 1 teaspoon lemon juice to get the necessary acidity.

Pro Tips

1. Ensure a Clean Bowl Before you start, make sure the mixing bowl and beaters are completely clean and free of any grease or residue as this can prevent the egg whites from achieving the right volume.

2. Add Sugar Gradually Adding sugar slowly is crucial. Wait until the sugar is fully dissolved into the egg whites before adding more. You can test for undissolved sugar by rubbing a bit of meringue between your fingers; it should feel smooth, not gritty.

3. Use Room Temperature Egg Whites Egg whites at room temperature whip up more easily and they don’t require as much energy to beat into peaks, leading to better volume and stability.

4. Piping Consistency For consistent shapes and sizes, hold your piping bag at a perpendicular angle to the baking sheet. Apply even pressure when piping the meringues and lift up quickly to create even shapes.

5. Cool Gradually Allow the meringues to cool slowly in the oven with the door ajar. A sudden change in temperature can cause them to crack. This slow cooling helps maintain their shape and ensures a crisp texture.