How I Made Meringue Poppies | Meringue Cookie Recipe

More tutorials and recipes in my Cookie Art Club: https://sweetambs.mn.co/

Meringue cookie recipe:
Ingredients
1/2 cup (120 grams) egg whites (I used 3 large egg whites)
3/4 cups (150 grams) granulated sugar
1 teaspoon (1.5 grams) cream of tartar (optional but recommended)
1 teaspoon (5 mL) vanilla extract
Red and orange gel food coloring (I used Ann Clark Super Red and Pumpkin Orange)
White chocolate chips (1 per meringue cookie)
Mini chocolate chips (8 - 10 per meringue cookie)

Supplies
Heat-proof bowl (metal or glass)
Pot of simmering water
Whisk
Electric mixer (either stand mixer or handheld – if using a stand mixer, use the whisk attachment)
Parchment lined baking sheets
Piping bag
Wilton decorating tip 125
Flower nail
Parchment paper squares (about 3x3”)
Rubber spatula
Thermometer
Instructions
Preheat the oven to 180˚ Fahrenheit (82˚C)
Combine egg whites, sugar, cream of tartar, and vanilla in a heat-proof bowl.
Place the bowl over a pot of simmering water and whisk the mixture until it reaches 120˚ Fahrenheit (49˚C)
Remove the mixture from the heat and beat on high speed with an electric mixer until the meringue holds a stiff peak (about 5 minutes).
Add red and orange food coloring (I used 26 drops of red and 7 drops of orange) and gently fold it into the meringue.
Fit a decorating bag with a decorating tip 125. Fill the bag with the meringue.
Attach a parchment paper square to the flower nail with a little bit of meringue.
With the narrow end of the tip facing out, use a gentle wave motion to pipe the first layer of petals while turning the flower nail. Pipe a smaller layer of petals on top.
Slide the flower off of the flower nail and place it onto a parchment lined baking sheet.
Place a white chocolate chip in the middle of each flower surrounded by 8-10 mini chocolate chips.
Bake the meringue cookies at 180˚ Fahrenheit for 2-3 hours. After 2 hours, remove the tray from the oven and allow the meringue cookies to cool. Test one meringue cookie by removing it from the parchment paper. If it easily peels away from the parchment paper and sounds hollow when tapped, the meringue cookies are done. If it is still sticky underneath, place them back into the oven and check on them every 30 minutes.
Store the meringue cookies in an airtight container layered with parchment paper at room temperature for up to 5 days or in the freezer for up to 3 months.
00:00 Introduction
00:11 Combine 3 large egg whites, 3/4 cups sugar, and 1 tsp cream of tartar
00:26 Whisk the mixture over simmering water until it reaches 120˚F then whip on high speed until stiff peaks form
00:38 Gently fold in food coloring
01:33 Fit a decorating bag with a decorating tip 125 and fill the bag with meringue
01:56 Pipe the poppies on a parchment paper square and a flower nail
02:22 Place the poppy onto a parchment lined baking sheet and add one white chocolate chip in the center and mini chocolate chips around it
02:34 Bake the meringue cookies at 180˚F for 2-3 hours

Видео How I Made Meringue Poppies | Meringue Cookie Recipe канала SweetAmbsCookies