Christmas Meringue Cookies
Image Credit: Sugar Bean 슈가빈 via YouTube
I’m sure a lot of kids and young at heart alike loves eating meringue, I do! I love its texture that melts in your mouth upon eating, also the amount of sweetness that it has, whether it’s on a cake or just by itself. Either way, this is such a great idea for giveaway treats for Christmas. That’s why I was so elated when I found this video tutorial on YouTube by Sugar Bean 슈가빈. I never knew that making meringue cookies is very easy and not only exclusive for expert bakers. These delightful treats will become the star of the party with their adorable visual and impressive taste. So go on ahead with the recipe below and start baking!
Ingredients:
- ½ cup Egg white
- 2/3 cups Sugar
- 1 tsp Vanilla extract, (optional)
- Fruit loop cereal
Directions:
Step 1
Crack the eggs and separate the whites from the yolk. Use the egg whites and pour them onto a stand mixer then add the sugar, beat the mixture on mid-low speed until sugar is melted. Continue whipping until large bubbles are gone, then turn the speed into mid-high and whip until waves have become clear. Add vanilla extract then whip at low speed to remove the bubble and until the peak becomes stiff.
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Step 2
Separate the meringue in small mixing bowls and mix the colors; white, light brown, pink, orange, black, and dark brown. Make sure that there are more white and light brown meringues than the others as this will be the base of your design. Transfer it onto separate piping bags then prepare a baking tray lined with parchment paper.
Step 3
Pipe white round meringue onto the sheet, start placing the fruit loop cereals on the center of each puffy meringue. Using the same white meringue, pipe little dots for the ears, nose, arms, and legs. Use the black meringue for the details of the eyes and nose, add pink dots on the cheeks and paws. Use orange meringue for the hat and white for the fur and pompom details. Repeat the process but this time use the light brown meringue for the base. Pre-heat the oven at 100°-110°C (212°-230°F) then bake the meringue with the door open for about 90 to 100 minutes. Remove from the baking sheet and serve.
*These adorable meringue cookie images belong to Sugar Bean 슈가빈 via YouTube. Visit and follow her for more.
