Servings: 6medium to large cookies (depending on size)
Calories: 142kcal
Author: Marvellina
Learn how to make these easy crisp and airy meringue cookies in the shape of snowflakes. They are so white and pretty and just so fitting for the cold holiday season.
Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don't use a wax paper because it's going to stick badly
Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later. Save the egg yolks for other use
Beat the egg whites with pinch of salt until they are foamy and white using a mixer (a stand mixer is best if you have one). Add lemon juice and whip for another minute. Gradually add the powdered sugar in 3-4 batches. Remember to scrape the side of the bowl halfway to make sure all the sugar is mixed in
Once the sugar has all mixed in, add cornstarch and continue to beat until the meringue is glossy and forms a very stiff peak when you hold it up. Add the vanilla extract and beat for a few more seconds to combine
Draw the design you want:
I use a large sturdy piping bag with a small round tip. You can use any tip you like. Transfer the meringue into the bag. Draw a large snowflake with details. I also draw some white Christmas tree with the leftover meringue. Sprinkle with some colorful Christmas-theme sprinkles or sugar if you want
Baking:
Lower the oven temperature to 215 F (100 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour. Turn off the oven and DO NOT open the door and then leave the meringue inside the oven to cool down completely overnight (at least 8 hours).
Storage:
Store the meringue cookies in an air-tight container. Don't store them in the fridge as this will make the meringue wet and lose its crispness. You can freeze them however for up to one month in an air-tight container. Simply thaw at room temperature and then eat