Resep Meringue Cookies

Instructions

1. Beat egg whites at medium speed until foamy, add lemon juice, mix briefly.
2. Gradually add the granulated sugar while continuing to mix, then add the vanilla paste.
3. Mixer until stiff and the egg whites look shiny. If it is stiff, don't mix it again, because the texture of the egg whites will be damaged.
4. Add enough coloring, stir well using a spatula.
5. Put it in a piping bag (triangular plastic) that has been fitted with a syringe. Pour into a baking pan that has been lined with baking paper and sprinkle with colorful sprinkles.
6. Bake in a preheated oven, at 100°C for 45 minutes. Once it has hardened, with the characteristics of peeling easily from the pan, leave it in the oven that has been turned off for 30 minutes or until the heat is completely gone, then remove it from the oven. Store in a jar.
7. 1. For the best texture and results, egg whites must be fresh and not refrigerated (room temperature). 2. The container for the egg white mixer must be dry and clean, try to use a stainless steel bowl, not a plastic container. This aims to make the egg white more stable in texture and not melt easily. 3. Lemon juice can be replaced with lime juice or cream of tartar. However, it is better to use lemon juice, because the fishy smell of the eggs will disappear. 4. Make sure to only beat the egg whites (not the yolks) on medium-high speed, not the highest setting, which can create too many air bubbles and cause cracks during baking. 5. Cracked meringues are probably the most common problem people experience, and there are many causes behind it. The most common reasons meringue cracks are because the oven temperature is too high, cooking too long, or beating too much and too quickly, so that a lot of air is introduced into the meringue foam. The solution to avoid cracking meringues is to monitor your oven temperature and keep it low, don't overheat it when baking the meringues.