I prepared some cashew nut cookies yesterday, the recipe used 2 egg yolks, therefore I have 2 egg whites left. You can refer to this post for the recipe: Cashew Nut Cookies (腰豆酥饼）
Since this quantity is small, immediately I thought of preparing some meringue kisses..
Actually, I made quite a lot of mistake in this recipe but these are mistakes that readers can easily rectify . I am not shy to share my mistake in this recipe as follows:
During my folding of the flour to the meringue, I think I have over mixed the batter or deflate the egg white. Therefore, the shape is not as sharp as what it should be.
Unsure whether it is my mistake or the original recipe’s mistake, it took me twice the time to get crispy meringue. I am unsure about the texture in the original recipe, since it is not crispy, I have decided to increase the temperature by 20 degree Celsius causing the intended colour change from pink from brown. For these recipe, I will still follow the original recipe temperature and timing.
There are many colour I can choose. Since it is Chinese New Year period, I have opt to use red yeast rice powder. However, there are many Chinese new Year recipe that called for coffee flavour or cocoa flavour. I think I understand the rationale. Besides flavouring the meringue, it will expedite the baking time at a higher temperature and any brownish colour will be concealed by the coffee or cocoa colour..
Having discussed the above imperfections, I still like the cookies. It is very crispy and kids and wife love it very much . I do not think I made a wrong decision of preparing it even though the colour is less than desirable. Well, since it is all light brownish, I self consoled myself it is not bad either.. Ha-ha
This western cookies has become common in recent years and I have seen it sold in supermarket in recent year. It is also common in Facebook though most of the cookies are of coffee flavour. To adjust this recipe to coffee or cocoa flavour, just omit the orange zest and substitute with 1/2 tablespoon of instant coffee or 1 tablespoon of cocoa. Green tea flavour can be considered too.
WHAT IS REQUIRED
Servings: Prepare a small bottle depending on sizes of meringue kisses
Recipe adapted from: Aroma of Spring Sakura Meringue Cookies
2 egg whites
80 grams of icing sugar
1 tablespoon of red yeast rice powder (optional , substitute with dashes of colouring)
1 teaspoon of orange zest or lemon zest
1 teaspoon of rice flour
1 star shape nozzle
STEPS OF PREPARATION
Pre-heat the oven to 100 degree Celsius.
In a mixing bowl, Add egg white and beat until soft peak form. Add in icing sugar spoon by spoon and continue to beat until the egg white is thick and glossy. Stiff peak form means when you hold up the beater, the meringue can point upwards and will not fall down. Sift in the red yeast rice powder and rice flour, add in the orange zest, swiftly and lightly fold until well combined. Transfer the meringue to a piping bag with a star shaped nozzle. Pipe the cookies to the non stick baking sheet.
Bake in the pre-heated oven of 100 degree Celsius for at least 60 minutes. To test the doneness, lift up the meringue kisses, if it is not sticky when touch and did not stick to the base, it is considered as done. When out of the oven, let it cool for 10 minutes before lifting up the cookies. Store the cooled cookies in air tight container. The cookies will harden when completed cooled. If it is still soft when cooled, send back to the oven to continue baking.
This is a nice cookie and the only challenge that you may faced is your patience. Do not prepare this why your oven is busy waiting for the next bake like my oven this morning. I have to terminate the baking of meringue kisses, bake nestum cereal cookies and continue baking the kisses after the cereal cookies. But your patience will be rewarded with this delicious snack of meringue kisses.
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