Best Angel Kisses Meringue Cookies Recipes

Angel kisses meringue cookies are a light and fluffy cookie made from whipped egg whites and sugar. The ingredients are simple, but the technique requires a bit of patience and attention to detail. These delicate cookies will melt in your mouth and leave you with a sweet and airy feeling. In this article, we will discuss the history and origins of angel kisses meringue cookies and some variations that you can try at home.

History and Origins

Meringue cookies have been around since the early 1600s when they were developed in a Swiss village called Meiringen. The villagers used leftover egg whites from their baking to create a light and crispy confection that could be stored for long periods of time. Eventually, meringue cookies became popular throughout Europe and were often used to decorate desserts and pastries. Angel kisses meringue cookies are a twist on the traditional meringue cookie. They are typically flavored with vanilla and almond extract and have a small indentation in the middle that is filled with jam or chocolate. The cookies are believed to have originated in the early 1900s and were originally called "meringue kisses." The name "angel kisses" may have come from the light and airy texture of the cookie, which is reminiscent of the delicate kisses of an angel.

Ingredients

The ingredients for angel kisses meringue cookies are simple and easy to find. You will need:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Food coloring (optional)
• Jam or chocolate (for filling)

Technique

The technique for making angel kisses meringue cookies requires a bit of patience and attention to detail. Follow these steps to ensure that your cookies turn out light and airy:

1. Preheat your oven to 225°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites and cream of tartar on medium speed until foamy.
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. After all the sugar has been added, turn the speed up to high and beat until stiff peaks form.
4. Add the vanilla and almond extracts and any food coloring (if using). Mix until combined.
5. Scoop the mixture into a piping bag fitted with a star or round tip.
6. Pipe the mixture onto the prepared baking sheet, making small rounds with a small indentation in the middle.
7. Bake for 1 hour and 15 minutes or until completely dry and crisp.
8. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Once cooled, fill the indentation with jam or chocolate.

Variations

There are many ways to customize angel kisses meringue cookies to suit your tastes. Here are a few variations that you can try:

• Swap out the extracts: Instead of using vanilla and almond extracts, try using lemon, orange, or peppermint extract.
• Add chopped nuts or chocolate chips: Fold in some chopped nuts or chocolate chips to add some texture to your cookies.
• Use different food coloring: Instead of using traditional food coloring, try using natural alternatives like beet juice, matcha powder, or turmeric.
• Flavor the filling: Instead of using plain jam or chocolate, try adding some extra flavor by mixing in some spices or citrus zest.

Conclusion

Angel kisses meringue cookies are a delicate and delicious treat that can be customized to suit your tastes. Whether you prefer a classic vanilla and almond flavor or want to experiment with different extracts and fillings, these cookies are sure to impress. The process may require some patience and attention to detail, but the end result is worth it. So next time you're in the mood for a sweet and airy treat, try making some angel kisses meringue cookies!

Angel kisses meringue cookies are the perfect sweet treats for any occasion. Whether for parties or just for snacking, these little pastries are perfect for satisfying sweet cravings. Meringue cookies are easy to make, yet challenging at the same time. However, there are always valuable tips to make the process a lot simpler.

Tips for Making Perfect Angel Kisses Meringue Cookies

Tip #1: Use Room Temperature Eggs

Using room temperature eggs is an essential step when making meringue cookies. The reason being is that if the eggs are too cold, they may not whip up properly. If the eggs are too warm, the meringue may not hold its shape, and the cookies will end up flat. Room temperature eggs have the perfect consistency and will whip up quickly and easily.

Tip #2: Use a Clean and Dry Mixing Bowl

A clean and dry mixing bowl is essential when making meringue cookies. Any trace of oil or other substances on the mixing bowl can prevent the egg whites from whipping up correctly. Use a stainless steel mixing bowl and make sure it is dry before adding the egg whites.

Tip #3: Use Cream of Tartar to Stabilize Meringue

Cream of tartar is a critical ingredient in stabilizing meringue. This ingredient is an acidic powder that helps the egg whites maintain their shape and prevent overbeating. Adding just a pinch of cream of tartar to the egg whites will make a massive difference in the final texture of your meringue cookies.

Tip #4: Gradually Add Sugar

To achieve the perfect meringue texture, sugar must be gradually added to the egg whites. Adding the sugar too quickly can lead to some sugar granules being left undissolved in the meringue, causing a gritty texture. Gradually add sugar while beating the egg whites until stiff peaks form. The egg whites will become glossy and smooth in texture, and sugar will have dissolved entirely.

Tip #5: Use Piping Bag for Perfect Shapes

Using a piping bag to shape the meringue cookies is the best way to achieve uniformity. While it is possible to drop the meringue onto a cookie sheet using a spoon, piping provides a better presentation. Fit the piping bag with a star tip and start piping small rounds or kisses onto the cookie sheet. Squeeze the bag gently from the top without touching the surface of the cookie sheet.

Tip #6: Bake Meringue Cookies Low and Slow

After the cookies have been piped, bake them in a preheated oven. Bake the meringue cookies at a low temperature of around 200°F (93°C). This will dry out the meringue and help it hold its shape. Promptly remove the cookies from the oven once the tops are dry when touched. Removing the cookies too soon can make them fall, and baking for too long can brown the cookies.

Tip #7: Store in Airtight Container

Storing meringue cookies in an airtight container is essential for preserving their texture. The meringue will absorb moisture in the air, making the cookies sticky and soggy. Therefore, store the cookies in an airtight container, making sure they do not touch each other. Keep them in a dry and cool place or refrigerator for longer shelf life, although they are best eaten within a few days.

Conclusion

Making angel kisses meringue cookies is not as complicated as it sounds. Having the right ingredients, tools, and techniques can make all the difference in achieving the perfect texture and taste. These valuable tips can help you make perfect meringue cookies every time. Don't be discouraged if it doesn't turn out perfect the first time around; with a bit of practice, you'll be making delicious meringue cookies that will impress everyone.