Monday 28 January 2013

Mini Meringue Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Meringues are surrounded by myths of being hard to make or having a really complicated technique when making them. This could not be further from the truth. These Mini Meringue Cookies are made using a basic meringue mixture, and are perfect if it's your first time baking them.

A Simple List of Ingredients:
1. Egg Whites
2. Cream of Tartar
3. Salt
4. Sugar
5. Alcohol-Free Vanilla Flavouring

Bismillah, let's start!

Preheat the oven to Gas Mark 1. (Meringues cook in really low temperatures.)

Separate 3 eggs, and place the 3 egg whites into the bowl of a standing mixer.

Whisk the egg whites until frothy.

The next ingredient is Cream of Tartar. You can find this in the baking section of the supermarket.

Take 1/2 teaspoon of Cream of Tartar.

And, 1/4 teaspoon of salt.
Mix until well combined.

Next, take 5 ounces of sugar.

Start whisking the mixture, and gradually add the sugar and 2 teaspoons of vanilla flavouring.
 Keep whisking until the egg whites become thick and very glossy.

This is how the egg whites should look. Thick, glossy and with stiff peaks.

Take a baking tray and line with greaseproof paper. To hold the paper down, put a little of the meringue mixture under in each corner.

You could use two teaspoons to shape the meringues, but I like to use a piping bag. It makes them look more pretty.

An easy way to get the mixture into the piping bag, is by putting the bag into a tall glass. 

The opening of the bag should be at the top.

Fill the bag with the as much mixture as it will hold. You may have to do this twice. See how the meringue holds its stiff peak!

Take the piping bag out of the glass, and snip off the end. Then, gently twist the bottom to push the mixture down.

Pipe little circles onto the baking sheet. 

They don't have to be too far apart, as they don't really spread.

Bake in a preheated oven at Gas Mark 1 for 45 minutes. After they have baked, turn the oven off and leave them in the oven overnight until they are completely cool and have dried out.

Serve the meringues with fresh fruit and cream. Try to eat them on the day of baking as they will taste best then.

If something does go wrong when baking these or they don't turn out how you wanted them, don't give up! Perfect meringues take time to perfect. Try again and again, and inshallah, you'll get there. 


Mini Meringue Cookies


·     3 Egg Whites
·     ½ teaspoon Cream of Tartar
·     ¼ teaspoon Salt
·     5 ounces (141 grams) Sugar
·     2 teaspoons Vanilla Flavouring


1. Preheat the oven to Gas Mark 1. Line a baking tray with baking paper, and set aside.

2. Place the egg whites into a mixer bowl, and whisk until frothy. Add the cream of tartar and the salt, and mix well.

3. Gradually, whisk in the sugar, and then add the vanilla. Keep whisking the egg whites until thick and glossy.

4. Place the mixture into a piping bag, and pipe little circles onto the baking tray.

5. Bake in the oven for 45 minutes. Then, turn the oven off and leave the meringues in there overnight or until they are completely cool and have dried out.

6. Serve with fresh fruit and cream!

Spice Enthusiast
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