Meringue Cookies


Meringue Cookies

I can’t believe that we are just a few days away from Eid Al-Ahda Inshallah. It feels like it was just yesterday that we celebrated Eid al-Fitr. As always, I love the anticipation and excitement factors of the days leading up to Eid: shopping for clothes, getting your hair done, getting your house clean, and preparing the Eid sweets. Of course my favorite part is preparing the sweets. I enjoy serving my guests my homemade sweets. This year, next to my traditional Afghan Eid sweets, I will be serving these meringue cookies. The taste of the rose water, the crispiness of the outside mixed with the perfectly airy and fluffy inside makes these meringue cookies irresistible. They are perfect for any occasion.

The Recipe


PREPERATION 15 minutes

BAKE TIME 45 minutes

SERVINGS Serves 10-12


Ingredients



- 4 egg whites

- 1 cup granulated sugar

- ¼ tsp cream of tartar

- ¼ tsp lemon juice

- 1 tsp rose water

- Pinch of salt


Preparation



1. Clean your mixer with lemon juice or vinegar to make sure your bowl and whisk are 100% grease free.


2. Preheat oven to 225°. Line a baking sheet with parchment paper. Make sure that the parchment paper sticks to the baking tray.


3. Add egg whites into your mixing bowl and beat on medium speed until frothy. Add cream of tartar, lemon juice, and salt and beat until soft peaks form.


4. Increase the speed to high and gradually add sugar, waiting a few seconds between each addition. 


5. Once all the sugar has been added, beat until mixture is glossy and forms stiff peaks. This should take 5-7 minutes.  You can test to make sure all the sugar has dissolved. Take a small amount of the mixture and rub it between your fingers, you should not feel any of the sugar. Once done, you can add food color if you want to make colored cookies. I made some pink ones.


6. Transfer the mixture into a pastry bag fitted with a star tip. Pipe 2-inch cookies onto the lined baking sheet. You can also spoon the meringue onto the baking sheet and space them about two inches apart.


7. Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 2 hours to cool them. 


8. I decorated mine with some gold dust. Serve and Enjoy!


9: Tips: Be careful not to pierce the yolk when you separate the eggs. If you do, you need to start over. Leave the meringue in the oven without opening the door for at least two hours after you have turned the oven off.



Delightful!





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