The Secret To Make Perfect French Meringue Cookies – 3 Ingredients

Today, I’m gonna share how to make the perfect white French Meringue Cookies.Making meringue cookies requires really simple ingredients, but somehow it can be tricky to master the technique to create the right result.French meringue is the easier one to make but less stable than other meringues. So, I will show you how to get the French meringue cookies perfectly that is crispy on the outside and just a touch chewy on the inside.So, let’s get started!Firstly, prepare the caster sugar in a bowl and add corn flour into it.Mix until sugar and corn flour are well combinedSet aside.Next, prepare a mixing bowl.Ensure the mixing bowl is clean and grease free. You can wipe it with white vinegar or lemon juice before using it.I suggest to use white eggs at room temperatureMix the egg whites at low speed until they’re foamyAnd then, gradually add the sugarMake sure the egg white has been foamy and the color becomes white before you add sugarAdd sugar little by little, one spoon at a time.Don’t rush adding the sugar. The slower you add it, the better it will dissolve into the whipped egg whitesWhen sugar has been added, increase the speed to the medium high levelAnd whisk the meringue until stiff glossy peaks formThis is the stiff peaks meringueAfter that, put the meringue on the piping bag with nozzle.Make sure the piping bag is filled with the meringue batter evenlyUse a scraper to press the meringue towards the nozzle to squeezing out any air bubblesFor the nozzle, I am using Wilton #8BYou can use round shape nozzle as wellPrepare a baking pan which has lined with a parchment paperGlue every edge of the paper with a bit meringueHold the piping bag upright and place the nozzle nearly on the surface. Squeeze out a dollop of meringue gently and lifting the bag as you do so.Bake it in the pre-heated oven at 80 degrees celcius for 75 minutesBake meringue longer at low temperature will give you a white, smooth, shiny, crispy meringue that will be melted in your mouthWhen it’s done, leave the meringue in the oven (keep the door slightly open) to slow the cooling process and help to avoid the cracksYou can take the meringue easily from the parchment paper if it has been cooled completelyCool completely the meringues before storing them.Use an airtight container to store themYou can store the meringues at room temperature for up to 2-3 weeksThank you for watching.If you like this video, please like, leave your comments, and shareAnd don’t forget to subscribe!See you in the next videos. Bye!