You can make meringue cookies at home like a pro using a meringue powder mix for hard meringue.
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My mom was an expert making meringue cookies and pavlovas. I have tried many times to mimick her recipe with no success. Because meringues can be temperamental and there are a lot of factors that could result in disaster.
There is one very famous Yule Log also called Bûche de Noël that includes little meringue mushrooms as part of the decoration of the cake. Many like to use meringue cookies and make them in fun forms.
Such as bears, snowmen, stars, and teardrops. Resulting in beautiful and delicious meringue novelties to complement the Christmas treats menu.
Differences between hard and soft meringue.
The meringue we are making today is a hard mixture not appropriate for covering desserts or using for fillings. This type requires more sugar and baking is slow and at a low temperature. The purpose of slow baking is to dry the meringue and achieve a hard texture.
While the soft version is lightly sweetened and commonly used in cakes, pies and classic desserts like baked Alaska, which has layers of cake and ice cream and covered in soft meringue browned with a torch.
Tips for making the meringue with meringue mix.
Pre-heat the oven at 200 degrees F (100 degrees C).
The bowl and the wire whip stainless steel beater of your stand mixer need to be clean with no oil or another food residue.
Consider the weather. Rainy days with high humidity affect the results.
Take your time, do not rush the process. Patience is your friend, have fun in the process.
Use half of a cup of meringue mix and blend together with half of a cup of warm water. Beat on a medium speed and when bubbling spoon one by one a cup of confectioners sugar slowly.
Beat the mix on high until getting the stiff peaks. Wet your finger with a small dab of the meringue mix, if it feels grainy continue beating until the sugar has dissolved.
Cover a baking sheet with parchment paper, and use a pastry bag to pipe the forms. Add sprinkles and decorations.
You can draw forms directly on the parchment paper to use as a guide. But you can also free-hand your meringue designs.
Bake the meringues for 20 – 30 minutes until easily remove from the parchment paper.
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Are you ready to make the easiest meringue cookies ever?
These meringues are so much fun and you can use your creativity to create many masterpieces that will wow your family and friends. We got inspired by the mouse king from the Nutcracker, made little drops and added sparkly sugar, and the classic little puffs with nonpareils.
- Stand Mixer
- Wire whip stainless steel beater
- Baking sheets
- Piping bags and tips
- Measuring cup
- Parchment paper
- 1/2 cup meringue mix
- 1/2 cup lukewarm water
- 1 cup confectioners sugar
- 2 tablespoons sugar motifs and nonpareils
- Preheat the oven at 200 degrees F (100 degrees C). Mark the parchment paper to create a piping guide (optional). Free-hand piping is allowed too.
- In a clean mixing bowl add the meringue powder mix and combine with the lukewarm water. Whip at a high speed. Allow to form bubbles and doubling the mix.
- Until then start adding the confectioner's sugar slowly. I do it one spoon at a time. It is important to spoon the confectioner's sugar to allow to dissolve.
- Add the vanilla extract and continue whipping until forming stiff peaks. Wet your finger with a small dab of the meringue mix, if it feels grainy continue whipping until the sugar has dissolved.
- Cover a baking sheet with parchment paper, and use a pastry bag to pipe the forms. Add sprinkles and decorations.
- Bake the meringues for 20 – 30 minutes until easily remove from the parchment paper. Allow them to rest inside the oven for an hour or so before taking out.