Simple & Cute Sakura-Coloured Meringue Cookies
I used a load of egg yolks for a different cookie recipe so I needed to make something to use up the leftover egg whites.
I decided to make them pink for that extra cuteness.
① Preheat the oven to 110°C.
② The colour will fade slightly and the cookies will turn slightly golden when baking so try to aim for a slightly brighter pink colour when adding the dye.
③ Cooking time will vary depending on the model of oven so please adjust accordingly. Recipe by usagirisa
Simple & Cute Sakura-Coloured Meringue Cookies
I used a load of egg yolks for a different cookie recipe so I needed to make something to use up the leftover egg whites.
I decided to make them pink for that extra cuteness.
① Preheat the oven to 110°C.
② The colour will fade slightly and the cookies will turn slightly golden when baking so try to aim for a slightly brighter pink colour when adding the dye.
③ Cooking time will vary depending on the model of oven so please adjust accordingly. Recipe by usagirisa
Cooking Instructions
- 1
Whisk the egg white with a hand mixer until peaks begin to form when you lift the mixer out of the mixture. Add the sugar and keep whisking until you get very stiff peaks.
- 2
Add a very tiny amount of red food colouring into the mixture and mix it in to get a pale pink colour.
- 3
Add the mixture from Step 2 to a piping bag fitted with a star-shaped nozzle and pipe out onto a baking try lined with parchment paper. Bake for 60 minutes in an oven preheated to 110°C.
- 4
Once baked, store these meringues in a jar or similar along with a pack of desiccant to keep them dry.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Aroma of Spring Sakura Meringue Cookies Aroma of Spring Sakura Meringue Cookies
I received sakura powder as a recipe tester so I tried making these cookies.To make glossy, good-looking cookies, make sure to blend the ingredients thoroughly. Recipe by cherry.
-
Meringue Cookies Meringue Cookies
These cookies are unique and subtly sweet. They have a crisp exterior, but a softer and delicate center. I think they taste better the day after they're baked. Be sure not to overbeat the egg whites...stop at stiff peaks. For the cookies pictured we skipped the sprinkles and used 2 drops of red gel food coloring. Recipe adapted from a recipe in the Sallys Cookie Addiction Cookbook.
-
Meringue Cookies Meringue Cookies
Since I used the egg yolks when I made some treats, I wanted a way to use up the leftover egg whites and meringues are the only thing to use them up in!I heard from others that the meringues can stick to aluminum foil, so try placing a sheet of parchment paper over the foil.This treat takes time to bake, although they disappear in an instant. *\( o * Recipe by Tomuhi-toku-ga- -
Meringues Cookies Meringues Cookies
Many ways to use up the leftover egg whites. One of my favorite is to make them into a maringue cookies. Besides it’s easy to make, all the kids are loved it. So let’s jump to the recipe.
-
-
-
Meringue Cookies Meringue Cookies
So I've been trying to eat a bit better and I was looking around for something sweet but still kinda okay. I totally forgot that these amazing things existed.
-
-
Holiday Meringue Cookies Holiday Meringue Cookies
This recipe is very simple, and a bastardization of most meringue recipes. It uses simple ingredients and takes very little time from the baker.
-
Meringue cookies Meringue cookies
Small recipe(recipe from sugar stamps devided by 4, yields about 60 small meringue cookies)
-
-
Almond and Cinnamon Meringue Cookies Almond and Cinnamon Meringue Cookies
I needed to use up leftover egg whites. I also had lots of almonds on hand.They look tastier fluffed up, so don't be too sparing when spooning them onto a baking tray.These will become stale quickly, so when storing, be sure to use desiccant packets to keep out the moisture. As long as you take that extra measure, they should last a while. Recipe by nyonta
More Recipes
- Vegan & Macrobiotic Cashew Cream
- Egg and Milk-free Puff Pastry-style Cookies
- American Deli-Style Marinated Sweet and Salty Tofu
- Macrobiotic Adzuki Beans & Konbu Seaweed
- Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains
- Lasagne with Lentils
- Simple Microbiotic Okara Crackers
- Simple & Fluffy Chicken Tsukune Patties for Cherry Blossom Viewing
- Macrobiotic Cocoa Bread
- Yogurt Pommes
Comments