I’ve recently purchased a new digital camera with the help of my awesome friend, Liu. He’s such a great person and I’ve decided to make him some meringue cookies to thank him for helping me to run the errands.
Okay, one thing about meringue is that you gotta be really free that whole day/night or you have plenty time to spare. My puny oven couldn’t hold large trays that I had to do batch by batch and each batch takes about 1 hr 40 min to bake and about 1 hour to cool completely in the oven. And this recipe yield 6 – 8 dozens of meringue kisses. Can you imagine how much time is required? Or is there anyone who could share a tip or two? That would definitely be very helpful to me. The long waiting caused my meringue to lose its shape and stiffness and collapsed. I’m not sure if I should store it in the refrigerator while baking or… ? And advice?
Just like what I’ve mentioned, this recipe yield 6 – 8 dozens of meringue kisses depending on the size of meringue kisses you want to have.
- 4 egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- Food coloring if any
- Preheat oven to 100° C. Line 2 baking sheets with parchment paper.
- In large bowl, whisk together egg whites, sugar, cream of tartar. Place bowl on top of medium saucepan filled with barely simmering water.
- Gently whisk the mixture until the sugar dissolves. Roughly 10 minutes.
- Either transfer bowl to stand mixer or remove bowl from saucepan and whisk the mixture on high speed until stiff peaks form.
- Gently stir in the food coloring.
- Fit a pastry bag and pipe small star shapes. (I used Wilton 1M Piping tip)
- Bake cookies until crips not brown for 1 hr 40 min.
It’s yet another simple recipe. Hope you enjoy!
December is always the best month! And we’re one week away from the holly jolly christmas.
It’s truly a month of giving and sharing, I got my mum a pot of pink/purple flowers, and she was really really happy. I can tell! Since it’s a festive season and the last month of the year, there’s lots of sales going on that I got boyf a pair of slippers to replace his broken one! It feels really good to be a little santarina now. Can’t wait for boyf to receive his next few gifts which he is totally unaware. Got one of them mailed, and I’ll pass him the last one personally. Hohoho.
And today, I’m going to share with you my favorite cookie recipe! Are you excited? :D Heh.
It’s my favorite, Earl Grey Cookies by Martha Stewart. You can get the recipe from her site (here), or if this is convenient, you can refer to the recipe below! :D
Earl Grey Cookies by Martha Stewart
- 2 cups plain flour
- 8 bags earl grey tea leaves (grind till it resembles fine powder)
- ½ tsp salt
- 227g unsalted butter, softened
- ½ cup icing sugar
- 1 tbsp finely grated orange zest (I used lemon)
- Whisk flour, tea, salt together and set aside.
- Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
- Preheat oven to 180˚C. Cut logs into ¼-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
- Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.
If you haven’t tried baking these, you gotta do it now. If there’s someone on earth that is hard to please with food, that would be boyf (okay, his mum and aunt who has a great sense of tasting comes before him actually) . Ever since he got into his culinary management class, he knows even more about food now. Guess what? He lovedddd the cookies! So what are you waiting for? ;)
Lemon is such a great ingredient, no matter what you make, its (almost) always alright to add in a hint of lemon!
If you omit the lemon in this recipe, it will give you the most basic butter cookies. My mommy love these cookies so much and told me to make some for Chinese New Year! Thinking about it, and few weeks after Chinese New Year, I’ll be leaving for my exchange. I’m already missing everyone here in Singapore! My mom, my brother, my grandfather, my boyfriend and my awesomest friends. Oh well, back to topic, here’s the recipe!
Lemony Butter Cookies
- 12 tbsp butter
- ¼ cup icing sugar
- ¼ cup caster sugar
- zest of 2 lemons
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- pinch of salt
- 1¼ cup plain flour
- ¼ cup corn starch
- Preheat oven to 160˚C. Line baking sheets.
- Cream butter, sugar, lemon zest until smooth. Add lemon juice and vanilla extract. Mix well.
- In small bowl, combine salt, flour and cornstarch. On slow speed, add wet ingredients and mix well. Scrape if necessary. Do not overmix!
- Place dough into piping bag and pipe 1-inch rosette.
- Bake for 15 minutes.
This is a relatively easy recipe to follow and it comes with great taste.
Hope you’ll like it :D