Imported from Instagram
Miffy Meringue Cookies
Light, crisp meringue cookies shaped like Miffy, with a darker meringue mixture for the facial details. The recipe uses a low oven temperature and a long bake to dry the cookies.
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Ingredients
- 2 egg whites (At room temperature)
- 120 g caster sugar
- vanilla extract (A few drops)
- food colouring (Black or brown, or another colouring ingredient; used for the darker meringue. Cocoa powder was used as a substitute when food colouring was unavailable.)
- cocoa powder (Optional substitute for food colouring, as shown in the video; amount not specified)
Steps
- 1
Whip the room-temperature egg whites with a mixer until large bubbles form.
- 2
Gradually add the caster sugar while mixing, one spoonful at a time.
- 3
Continue mixing until all the sugar has dissolved and the meringue is stabilized. It should be firm enough that you can flip it without the mixture pouring out.
- 4
Transfer most of the meringue to a piping bag fitted with a round tip.
- 5
Colour the remaining meringue with the food colouring, or use cocoa powder as a substitute, then transfer it to a second piping bag fitted with a small tip.
- 6
Line a baking tray with baking paper. Pipe the meringues into the desired shapes, using two straight lines and then one large blob below them if making the Miffy shape.
- 7
Bake at 95°C for 1–1.5 hours, depending on how dry you prefer the meringues.
- 8
Let the meringue cookies cool, then enjoy.
Notes
The creator noted that the mixer overheated during mixing. The amount of vanilla and darker colouring was not specified. The source does not state the number of cookies produced; servings are estimated.
Nutrition per serving
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