Meringue cookies require just three simple ingredients and are incredibly easy to make. With my step-by-step guide, success is guaranteed!
A Fun and Easy Treat
My kids are always drawn to beautiful, colorful candies whenever we’re out, but as a parent, I’m always concerned about the amount of sugar they’re consuming. That’s why I’m constantly on the lookout for healthier alternatives that are still fun and appealing to them.
Low-calorie yogurt cake is one of my favorite choices, and after making the egg yolk cookies, I feel it’s time to try these low-sugar meringue cookies!
They’re so simple to make, naturally lighter in sweetness, and they literally melt in your mouth with every bite. Plus, they look just as vibrant and exciting as store-bought candies, which immediately caught my kids’ attention.
I was amazed at how one single egg white could whip up enough batter to fill two entire baking trays of meringue cookies! It felt like magic watching the fluffy, glossy peaks form while whipping the egg whites.
Instead of using a lot of sugar, I added a small amount of white sugar for stability and combined it with maltose in equal weight to the egg white.
Maltose has only 40% of the sweetness of regular sugar, so it’s a much healthier choice.
To add a fun and colorful twist, I used a little edible food coloring. I drew lines inside the piping bag with a toothpick, creating vibrant streaks that made the cookies look like a rainbow when piped.
Of course, this step is entirely optional, but it definitely made the cookies more eye-catching. My kids were thrilled just seeing them!
The end result was incredible. These meringue cookies had a light, delicate sweetness, and their crispy, airy texture made them irresistible. They’re so satisfying to eat, with a melt-in-your-mouth feel that makes you want to reach for another.
When my daughter tried one, she immediately lit up and said, “So yummy!” That little moment made it all worth it—healthy treats that the kids enjoy just as much as I do.
Why You‘ll Love This Recipe
- Simple Ingredients: You only need four ingredients to make these cookies.
- Light and Crispy: Perfectly baked meringue cookies are crispy on the outside and melt in your mouth.
- Customizable: Add your favorite food coloring to create a colorful treat that’s uniquely yours.
- Great for Gifting: These cookies look beautiful and make thoughtful homemade gifts.
Ingredients
- 1 egg
- 2g white sugar
- 30g maltose (equal weight to the egg white)
- edible food coloring (optional, as needed)
Instructions
1. Preparing the Egg White
- Separate the egg white from the yolk, ensuring no yolk mixes into the egg white. Place the egg white in a clean mixing bowl.
- Add 2g of white sugar to the egg white. Use a hand mixer to whip the egg white. Start at low speed to dissolve the sugar into the egg white, then gradually switch to high speed. Whip until the egg white reaches stiff peaks, meaning it forms firm, upright peaks when you lift the mixer.
2. Adding and Beating in the Maltose
- Measure 30g of maltose (1:1 ratio to the egg white). Heat the maltose over a water bath until fully melted into a thin liquid consistency.
- Pour the melted maltose directly into the whipped egg white and continue mixing until evenly combined. Beat for an additional 2 minutes. The mixture will become smoother and shinier, achieving a consistency where it forms soft hooks when lifting the mixer.
3. Adding Food Coloring and Preparing the Piping Bag
- Equipped with an appropriate piping nozzle, choose your preferred food coloring and drip a small amount onto the inside walls of the piping bag.Use a toothpick or skewer to draw vertical lines along the interior of the bag to distribute the coloring evenly. Avoid mixing the colors. (Optional step).
- Transfer the whipped egg white mixture into the piping bag.
4. Piping and Baking
- Line a baking tray with parchment paper to prevent sticking. Pipe the egg white mixture onto the tray, adjusting the size and shape to your liking. Leave some space between each meringue, as they will expand slightly during baking. One egg white should yield about two trays of meringues.
- Preheat the oven to 90°C (194°F) with the fan setting on. Place the tray in the preheated oven and bake for 100 minutes. Keep an eye on the meringues during baking to avoid over-browning.
5. Finishing and Storage
- After baking, remove the meringues from the oven and carefully lift them from the tray using a spatula. The meringues should have a crisp texture and melt in the mouth.
- Store the meringues in an airtight container to prevent them from absorbing moisture, which could soften their texture.
Frequently Asked Questions
Q: Can I skip the maltose?
A: Maltose adds a unique texture and stability to the meringues. Substituting it may affect the final result, so it’s best not to skip it.
Q: How long can I store meringue cookies?
A: When stored in an airtight container, meringue cookies can stay crispy for up to 1-2 weeks.
Q: Why are my meringues soft or sticky?
A: Meringues can absorb moisture from the air. Make sure to bake them thoroughly and store them in a dry, airtight container to maintain their crispness.
Simple 3-Ingredient Meringue Cookies: A Step-by-Step Guide
Ingredients
- 1 egg
- 2 g white sugar
- 30 g maltose equal weight to the egg white
- edible food coloring optional, as needed
Instructions
Preparing the Egg White
- Separate the egg white from the yolk, ensuring no yolk mixes into the egg white. Place the egg white in a clean mixing bowl.
- Add 2g of white sugar to the egg white. Use a hand mixer to whip the egg white. Start at low speed to dissolve the sugar into the egg white, then gradually switch to high speed. Whip until the egg white reaches stiff peaks, meaning it forms firm, upright peaks when you lift the mixer.
Adding and Beating in the Maltose
- Measure 30g of maltose (1:1 ratio to the egg white). Heat the maltose over a water bath until fully melted into a thin liquid consistency.
- Pour the melted maltose directly into the whipped egg white and continue mixing until evenly combined. Beat for an additional 2 minutes. The mixture will become smoother and shinier, achieving a consistency where it forms soft hooks when lifting the mixer.
Adding Food Coloring and Preparing the Piping Bag
- Equipped with an appropriate piping nozzle, choose your preferred food coloring and drip a small amount onto the inside walls of the piping bag.Use a toothpick or skewer to draw vertical lines along the interior of the bag to distribute the coloring evenly. Avoid mixing the colors. (Optional step).
- Transfer the whipped egg white mixture into the piping bag.
Piping and Baking
- Line a baking tray with parchment paper to prevent sticking. Pipe the egg white mixture onto the tray, adjusting the size and shape to your liking. Leave some space between each meringue, as they will expand slightly during baking. One egg white should yield about two trays of meringues.
- Preheat the oven to 90°C (194°F) with the fan setting on. Place the tray in the preheated oven and bake for 100 minutes. Keep an eye on the meringues during baking to avoid over-browning.
Finishing and Storage
- After baking, remove the meringues from the oven and carefully lift them from the tray using a spatula. The meringues should have a crisp texture and melt in the mouth.
- Store the meringues in an airtight container to prevent them from absorbing moisture, which could soften their texture.