Easy Classic Vanilla Meringue Cookies

Name: Easy Classic Vanilla Meringue Cookies
Yield: 34 cookies with a diameter of 3.5-4 cm
Cuisine: American
Ingredients: 60 g egg white; 75 g powdered sugar; 1/5 teaspoon lemon juice; 8 drops vanilla oil (or 1/3 teaspoon vanilla bean paste); Bake at 110℃ / 230 F for 70-90 minutes (no preheating required); Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes; 6 -cut star tip, 15 mm in tip diameter

Fumie's Recipe @cook_WSLB

These cookies have a crispy and melting texture that feels very light as air in your mouth. They are perfectly sweet, and so easy to make! The key is to bake them slowly until they are dry out. They're perfect as a coffee snack!

Fumie's Recipe @cook_WSLB

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Ingredients

34 cookies with a diameter of 3.5-4 cm

Meringue Cookies
60 gegg white
75 gpowdered sugar
1/5 teaspoonlemon juice
8 dropsvanilla oil (or 1/3 teaspoon vanilla bean paste)
Baking Time
Bake at 110℃ / 230 F for 70-90 minutes (no preheating required)
Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes
Piping Tip
6-cut star tip, 15 mm in tip diameter

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Steps

1

My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/jOM2waF8a9o
2

☆Preparation
Sift powdered sugar with a tea strainer or fine mesh strainer.
Fit a piping bag with a tip.
Line a baking sheet with parchment paper or a baking mat.
(No preheating of the oven is necessary.)
3

Beat egg white lightly until smooth. Add lemon juice and beat on medium speed until it becomes fluffy and white.
Add powdered sugar in 6 batches, at intervals of 30-40 seconds, and beat well on medium speed each time.
4

Please stir slowly first each time before beating to avoid powder splattering. Beat until it becomes shiny, with a soft and sticky peak.
Add vanilla oil and mix well with a whisk.
5

Transfer to the piping bag and pipe droplet-shape 3.5-4 cm in diameter onto the baking sheet.
Bake at 110℃ / 230 F for 70-90 minutes (no preheating required).
Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes.
6

It should turn ivory color (slightly yellowish white). Remove from the oven, transfer to a rack, and let them cool completely.
If the finished cookie is too soft or sticky, re-bake for 30 minutes and leave it in the oven for another 30 minutes.
Please store it in an airtight container (ideally with a desiccant). Best eaten within 3 days.