Meringue Cookies I
Meringue cookies are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss). Served with whipped cream, they are a traditional dessert in the canton of Bern in Switzerland. See the meringue page for similar uses of whipped egg whites.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
The tiniest bit of egg yolk or fat prevents the egg white to get stiff.
Meringues are more decorative if shaped with a pastry bag.
Another method of baking is to preheat the oven and bake the meringues 2–3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours.
Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking).
In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream.
Adapted from the source recipe's notes.Method
- 01
Whip whites of eggs until stiff and dry.
- 02
Add lemon juice.
- 03
Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
- 04
Add vanilla.
- 05
Drop meringue by spoonfuls on unglazed paper.
- 06
Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.
- 07
Let cool before serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Mike Lehmann, Mike Switzerland 12:44, 27 January 2007 (UTC); view original image record .
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