French meringue cookies stay crispy for weeks because the 200°F oven temperature evaporates moisture without browning the proteins.
Pastel Meringue Cookies
Delight in the festive spirit with these enchanting pastel meringue cookies! Light as air and bursting with sweetness, these charming treats are made with fluffy egg whites and a touch of sugar, creating a crispy exterior that melts in your mouth. Perfect for sharing during Eid or adorning your celebration jars, these cookies are sure to add a pop of color and joy to your festivities!
Prep
30
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 sdm air jeruk nipis (15 ml)
🥛Dairy & Eggs(3)
- 60 gr putih telur (2.12 oz)
- 1 kuning telur
- 20 gr susu bubuk (0.71 oz)
🫙Pantry Staples(4)
- 220 gr tepung terigu (1.76 cup)
- 30 gr maizena (1.06 oz)
- 75 gr gula halus (0.38 cup)
- 120 gr gula halus (0.6 cup)
📦Other(1)
- 150 gr margarin (5.29 oz)
👨🍳 Instructions
- 1
Mix margarine and powdered sugar until well combined, you can use a mixer but do not over mix.
- 2
Add egg yolk, followed by cornstarch, milk powder, and all-purpose flour, mix until well combined.
- 3
Flatten the dough and cut it with a round or flower-shaped cutter, according to your preference.
- 4
Bake at 170 degrees Celsius for 20-25 minutes.
- 5
Whip the meringue ingredients except for powdered sugar until foamy, gradually add sugar and mix until thick and glossy, or when the bowl is inverted, the mixture does not fall.
- 6
Divide the meringue into 4 parts, add color or paste from Mohler.
- 7
Pipe the meringue mixture on top of the baked cookies.
- 8
Bake at 100 degrees Celsius for 70-90 minutes, adjust according to your oven, I baked for about 100 minutes.
💡 Pro Tips
- ✓Bake the meringue at exactly 100°C (212°F) for 70-90 minutes to slowly dehydrate without browning - higher temps cause the proteins to coagulate too quickly and crack.timing100°C for 70-90 minutes
- ✓Test meringue doneness by inverting the bowl - properly whipped meringue reaches 160-170°F internal temperature and forms stiff peaks that don't fall due to stable protein foam structure.technique160-170°F internal temp
- ✓Add powdered sugar gradually to meringue because rapid addition breaks the delicate protein network - sugar should dissolve completely to prevent weeping.technique
- ✓Bake cookie base at 170°C for exactly 20-25 minutes to set structure without overbrowning before adding delicate meringue topping.timing170°C for 20-25 minutes
- ✓Ensure meringue ingredients are at room temperature (68-72°F) because cold egg whites whip to only 60% of the volume of room temperature whites.ingredient68-72°F, 60% volume difference
Share this recipe
Prep
30
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
French meringue cookies stay crispy for weeks because the 200°F oven temperature evaporates moisture without browning the proteins.
Pastel Meringue Cookies
Delight in the festive spirit with these enchanting pastel meringue cookies! Light as air and bursting with sweetness, these charming treats are made with fluffy egg whites and a touch of sugar, creating a crispy exterior that melts in your mouth. Perfect for sharing during Eid or adorning your celebration jars, these cookies are sure to add a pop of color and joy to your festivities!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 sdm air jeruk nipis (15 ml)
🥛Dairy & Eggs(3)
- 60 gr putih telur (2.12 oz)
- 1 kuning telur
- 20 gr susu bubuk (0.71 oz)
🫙Pantry Staples(4)
- 220 gr tepung terigu (1.76 cup)
- 30 gr maizena (1.06 oz)
- 75 gr gula halus (0.38 cup)
- 120 gr gula halus (0.6 cup)
📦Other(1)
- 150 gr margarin (5.29 oz)
👨🍳 Instructions
- 1
Mix margarine and powdered sugar until well combined, you can use a mixer but do not over mix.
- 2
Add egg yolk, followed by cornstarch, milk powder, and all-purpose flour, mix until well combined.
- 3
Flatten the dough and cut it with a round or flower-shaped cutter, according to your preference.
- 4
Bake at 170 degrees Celsius for 20-25 minutes.
- 5
Whip the meringue ingredients except for powdered sugar until foamy, gradually add sugar and mix until thick and glossy, or when the bowl is inverted, the mixture does not fall.
- 6
Divide the meringue into 4 parts, add color or paste from Mohler.
- 7
Pipe the meringue mixture on top of the baked cookies.
- 8
Bake at 100 degrees Celsius for 70-90 minutes, adjust according to your oven, I baked for about 100 minutes.
💡 Pro Tips
- ✓Bake the meringue at exactly 100°C (212°F) for 70-90 minutes to slowly dehydrate without browning - higher temps cause the proteins to coagulate too quickly and crack.timing100°C for 70-90 minutes
- ✓Test meringue doneness by inverting the bowl - properly whipped meringue reaches 160-170°F internal temperature and forms stiff peaks that don't fall due to stable protein foam structure.technique160-170°F internal temp
- ✓Add powdered sugar gradually to meringue because rapid addition breaks the delicate protein network - sugar should dissolve completely to prevent weeping.technique
- ✓Bake cookie base at 170°C for exactly 20-25 minutes to set structure without overbrowning before adding delicate meringue topping.timing170°C for 20-25 minutes
- ✓Ensure meringue ingredients are at room temperature (68-72°F) because cold egg whites whip to only 60% of the volume of room temperature whites.ingredient68-72°F, 60% volume difference