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Meringue Cookies !!!

Meringue Cookies !!!

Meringue Cookies !!

A meringue is an airy mixture of stiffly beaten egg whites and caster sugar , stabilized by adding little bit of acid like lemon , salt or cream of tartar ,often associated with French and Swiss dessert . There are three types of Meringue , French , Italian and Swiss , the process of each being unique though having the same basic ingredients , egg white and caster sugar . Meringue cookies are made by using French meringue . They are dry , crisp but they just melt in your mouth like cotton candy . Since baked at very low temperature for a long period of time , it is named “forgotten cookies ” too . Just put it in the oven and forget !! 🙂 Though the ingredients are very few , but it involves some basic rules to make them right .

Ingredients :

2 egg whites ( room temperature)
1/2 ( half) cup caster sugar ( powdered sugar )
Little lemon juice , 1/2 (half) teaspoon
A pinch of salt
1/2 tea spoon vanilla essence

Other ingredients :

Few drops of red food color for pink cookies
Little bit of instant coffee ( sieved ) for the other one


1. Preheat oven to 325 degrees F . Line baking sheet with parchment paper; set aside. Don’t use any butter/ oil or don’t grease it .

2. Separate egg white from egg yolk . Careful , if a tiny bit of yolk is in your egg white , meringue will not form . Grease , oil prevents the egg white to reach the peak . It’s easier to separate the egg white when the eggs are cold but to make meringue , to get the best volume , the whites should be at room temperature . So after separating , let it stand for 30 or 40 minutes to come to room temperature .

3. Place the egg whites in a dry ,small metal or glass bowl . Plastic bowls , though clean , sometimes may retain grease and oil and prevents the egg white to foam . Beat egg whites with electric hand beater or mixer until foamy. Sprinkle little lemon juice and salt; beat until soft peaks form. Gradually add sugar and beat to dissolve the sugar , one table spoon by one table spoon . Don’t add the sugar all at a time , that would make the meringue runny and ruin completely . Add the vanilla, beating until stiff peaks form. The whole process may take about 5-7 minutes from the beginning if using mixer or electric hand beater . But don’t overbeat , just until the stiff peak form . The meringue is done or the stiff peak formed when it is not runny and when you can hold the bowl of it upside down and none of it drops off.

4 .If desired, divide batter in half and fold in red food coloring in one half and sieve little coffee into the other half.

5. Pipe the meringue onto the baking sheet . You can use the spoon too. Now reduce the heat of the oven to 200 FH . Place the baking tray to the oven . meringue cookies should be done at low heat . If the oven is too hot , the meringue will get the color , leaving the inside wet . Bake for 1 hour or more at this low temperature or until dry . Let it cool in the wire rack and then store them in an air tight container . 🙂


1. Any trace of yolk will ruin your meringue. Same with any drop of oil or grease .

2. Sugar needs to be added tablespoon by tablespoon at the soft-peak stage. Though laborious, but don’t hurry to add the whole lot at once. Undissolved sugar attracts moisture, which can ruin your meringue. Superfine sugar dissolves more quickly and in meringue we use powdered and caster sugar .
The ratio for making crisp meringue cookies is , 1/4th cup of sugar for each egg white . 🙂

3. The oven should not be too hot . Bake it at the lowest temperature as possible . Otherwise , it will be browned too soon , leaving the centre undone and chewy .

4. Try not to make meringue in a humid day as the sugar in the meringue attracts moisture and will make it chewy. It may take longer for the meringue to bake and dry out in the oven too .

5. Don’t grease the baking tray . The meringue will collapse if it comes contact to grease .

Linzer cookies

Linzer cookies

Linzer cookies

I’m one of those many people who don’t believe in any particular day to celebrate love !!! Yes , I don’t celebrate valentine’s day !! But , when T asked me to write a guest post for her superb blog , I was super excited; the reason , not only being us , me and my husband , to be the great fan of her cooking but also for , this is somehow an opportunity for me to be a part of her blog “Twisted chef T”- one of the very few blogs I love . I’d also like to take a minute to express my love and respect for a great friend , moreover a great personality , Tunazzina .

I’m going to share the recipe of Linzer cookies, so much loved by the love of my life – my husband .

These cute sandwiched cookies with the layer of jam , preferably raspberry jam , originated in Linz – the third largest city of Austria . Traditionally these cookies are almond flavored , as reasonable amount of grounded almond is used in the cookie dough , but I decided to do something twisted for my Twisted Chef T , and that twist being the use of ground pistachio with almond too . So without much talk , let’s proceed to our recipe .

For the recipe , let’s visit Tunazzina’s superb blog http://twistedcheft.com/ . Here’s the link for my recipe ;


Salted Buiscuit

Salted Buiscuit

Salted Buiscuit


For the measurement I took the 250 ml cup ( 250 ml= 1 cuo/ 8 0z = 1 cup).

Flour ( all purpose /regular maida) 1 cup ( in a 250 ml or 8 oz cup )
Butter, softened , Half cup or 4 oz
Caster sugar 3 tbl spoon ( grind your regular sugar into a super fine powder )
Salt 1 tea spoon
1 egg ( room temparature)
Baking powder 1/4 th tea spoon
Cardamom powder 1 teaspoon
Black cumin/ nigella/ kalojeera 1 tea spoon

Procedure :

1. Cream the butter and sugar . Add in the egg . Beat well.

2. In another bowl sieve the flour and baling powder . Add the salt and cardamom powder . Now fold in the egg mixture with it . Mix well until it forms a dough . If you think the dough is too sticky , you can add 1 tbl spoon of extra flour . But not more than that . Now make a ball with the dough and cover it with a cling film or plastic. Keep it in the refrigerator for at least half n hour . If you find difficulties in making the ball , grease your hand with butter , it will help you to make the ball .

3. After half and hour , you will find your dough to be firm and easy to manage . Now roll out the dough and make shape with the biscuit cutter.
In rolling dough I’d love to share one trick , I always follow. Please check the notes written after the recipe.

4. Line the baking pan with wax paper . You don’t need to grease the pan like that of baking cakes . Because , the biscuits or cookies have enough butter in them and they come out when heated. Bake the biscuits for 15 minutes or until light brown in a pre-heated oven at 350 Fahrenheit.
Place them in a rack and let them cool . Store in an air tight container .

Enjoy !!!!!!!!


1. In rolling cookie dough , sometimes the dough get stuck on the rolling pin and that’s really annoying . The trick I follow is place the dough on a piece of wax paper or cling film now cover it with another wax paper or cling film ( plastic wrap) , enough large to roll it out . Now roll them without any hassle !!!!! 😀

2. Please completely cool the biscuits after taking it out from the oven. Otherwise the steam inside will make the biscuits soggy.

3. Now a very important thing to remember , when to take out the biscuits from the oven. It’s just when you find them light golden brown . When the edges have become brown and you can smell that buttery flavor of the biscuits, that’s the time you should check for your biscuits.Biscuits/ cookies gets harder after cooling down . So you may find them soft after taking them out from oven , but don’t worry it will get the biscuit type texture when it gets cool . If you wait too long to be dark brown in the oven , your biscuit will become too dry and hard when they cool down . You don’t love hard , stone like biscuits anyway! :O If you still have suspect , turn off the oven and keep the biscuits for 1 or 2 minutes there .

4. Always store the biscuits wrapped in wax paper in an air tight container . Don’t store different types of biscuits/ cookies in the same container .