There are four basic meringue cookie recipes.
Each of the basic recipes use slightly different quantities of sugar in ratio to the amount of egg white and each one has its own particular method.
The French meringue recipe is probably the most well known meringue cookies recipe. Even though the Italians have their own recipe, the French version is by far more widely used.
I have shared my own meringue cookie recipe which I believe is a great basic recipe and I have been using it for many years to make all sort of cookies.
Once you get the hang of the basic meringue recipe you can put your creative head on and make meringue cookies for all occasions with it.
This recipe is perfect for creating 3D snowman cookies, creative shapes, nests and even meringue kisses. The results are a stiff mixture that is ideal to use for piping.
There are actually two methods with this meringue recipe the first is to
You can find more details about this meringue recipe here, and where you can see the Sardinia version of meringue cookies.
The Italian meringue cookie recipe has a completely different method. With this meringue recipe you first need to
This Meringue cookie recipe has a completely different method that in my opinion can be quite a task although the results are simply lovely.
Swiss meringue is made by whisking the egg white and sugar at the same time over a pan of hot water (roughly the water should be about 60°C) method known as bain-marie. The only way to whisk is by hand hence why I said it is a task but you can try and use a whisk like the one in the image below if the bowl permits it.
The gentle heat from the water helps the sugar dissolve resulting in a velvety smooth texture. The meringue cookies recipes do take some stamina as egg whites do take some whisking.
It is ideal if you looking to make crispy soft centered cookies or to use on decorating pies and desserts.
Mix these ingredients in a bowl and set aside.
This meringue cookie recipe can be use to make tasty meringue cookies and I assure you that they tasty! It is also great for meringue plates ( like the Pavlov meringue). Note that if you're not too struck about almonds you can easily substitute them with ground hazelnuts.
Prepare your meringue cookies or whatever else and pop in the oven. This meringue needs a higher oven temperature about 180°C and they take about 15-20 minutes to bake.
Another meringue recipe is one that tends to remain very light and fluffy doesn't need much baking or drying out and doesn't keep well. This type of meringue is ideal for the topping on the lemon meringue pie.
Here are two methods:
The first is that the egg whites are whisked on their own until white and stiff, only then the sugar is added. The sugar can be folded in gently with a metal spoon, this will result in a coarse meringue topping . Ideal for spooning the meringue on to the pie.
Or the sugar can be added all at once and given another whisk for a couple of minutes, the results here will be a smoother meringue, which is a better choice if you wish to pipe.
I wouldn't say that one is better than the other, I have tried both, the difference is in the texture of the meringue not only in its appearance but also to the pallet.
There you have it four different meringue cookie recipes each with its own method.