Pandan, Ube, and Cocoa Meringue Kisses Cookies (Biskut Meringue)
Course: Cookies
Cuisine: Asian Fusion
Prep Time: 22 minutesminutes
Cook Time: 1 hourhour
Rest in the oven:: 1 hourhour
Total Time: 2 hourshours22 minutesminutes
Servings: 50cookies (depending on size)
Author: Marvellina
These light as air, crisp, and sweet egg white meringue cookies are fun to make and can be customed into many different flavors and colors. It's perfect for Chinese New Year or any holiday celebrations. All the tips you need to make meringue cookies successfully.
Separate the egg whites from the yolks when they are still cold. It is easier to do so. Keep the yolks for other use (like making this 10-minute kaya jam). Leave the egg whites for 30 minutes at room temperature
Line a large baking sheet with parchment paper. Prepare a piping bag with a fitted nozzle of your choice. If you plan to add mix-ins like chocolate, nuts, etc, skip the piping bag because they will get stuck on the nozzle
Whip the meringue:
Preheat oven to 250 F (120 C). If you use a convection oven, preheat at 225 F (107 C). Start beating the egg whites at medium speed (speed 6 on Kitchen Aid) until foamy, about 1 minute. Add cream of tartar or another acid substitute. Continue to beat for another minute. Start adding sugar in 3 to 4 batches
Once the sugar is all in, increase to high speed (speed 8 on Kitchen Aid) and beat until the mixture reach stiff peak. When you lift the whisk up, the meringue has a pointy tip that doesn't move. Add cornstarch and whisk for another 10 seconds or so to mix it in
Add flavoring or coloring :
Add liquid extract or coloring or powder flavoring at this point. Whip again for another few seconds until it just mixes in. Don't overbeat the meringue anymore
If you choose to add mix-in:
Fold in the mix-in using a swipe and fold-over method using a rubber/silicone spatula until they are combined. Be careful not to overmix that you deflate the meringue
Transfer to a piping bag (skip if you add mix-in to the meringue):
Transfer half of the meringue mixture into a piping bag with a fitted nozzle and start piping the meringue into a round shape and going up resembling a tear-drop. The size really is up to you, but I would say about 1 to 1 1/4 inch in size and about 1/2 inch apart
If you use mix-in, simply use a spoon to scoop a dollop and place it on parchment paper. The shape may not be as uniform as using a piping bag, but try your best to make them the same size so they bake evenly at the same time
Put in a preheated oven. I used a middle rack and my oven has a bottom heat source, no fan. Bake for the next 1 hour. After one hour is done, turn off the oven but do not open the oven door. Leave the meringue in the oven for at least 1 hour. You can even leave them in the oven for 3-4 hours or overnight if you leave at a very humid place. This will dry up the meringue cookies nicely and they will stay crisp for a long time. Let the cookies cool down completely inside the oven and not on the counter if humidity is an issue where you are
The meringue should be dry to touch and doesn't stick to the parchment paper anymore after that. If they are still sticky and wet, you can continue to bake them at 250 F (120 C) for another 10-15 minutes to crisp them up
Storing:
Once they have cooled down completely inside the oven, store them in an air-tight container. They stay crispy for 2 weeks in the container at room temperature where I am because it's winter now and the air is extremely dry and humidity in our house is only 30% (yikes, dry skin!!)
If you live in a humid place, store the meringue in an air-tight container and keep them in the fridge. The fridge is cool and dry, which is better for the meringue than the hot humid air out there