When I was a kid, my Papa used to buy me meringue in a small plastic bag from someone who sells in our street. The traditional meringue is white in color and as time passes by, different colors become available in Sari-Sari Store (mini stores along our street) and from bakeries. It became my favorite sweet treat to eat growing up.
I decided to make these traditional sweet little thing because I was planning to make my sister a birthday cake. I know it already passed but I still want to make it. It was on my head a few months before her birthday but when her birthday week came, I totally forgot all about it. I was ashamed that I wasn’t able to make something special for my little sister but it’s not too late.
My plan is slowly coming true. It finally happened because I accidentally cracked some eggs which by the way was just lying down on a comfy egg tray on top of our microwave. I don’t put eggs in the fridge as you know, I love to bake. I want my eggs in a room temperature every time I bake or else the results of whatever I’m baking will not turn good. It’s one tip that I learned a few years back when I started in this field of caking. So, some eggs hatched haha because I drop the coffee machine’s plug on top of the eggs and the tip of the plug just poked right through the eggs. It was kind of reckless in my part, I know. I was not being gentle but hey, if the eggs didn’t crack accidentally I probably still thinking about the cake and not actually making it yet.
The meringue was so good but I think I need to perfect my piping skills. What do you think?
This Easy No-Fail Meringue recipe is originally mine. This recipe only calls for 2 eggs as I cracked just a couple haha. Here’s the recipe of this very simple yet very sweet dessert that will remind you of childhood.
2 large eggs
2/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon distilled white vinegar
a drop of pink food colouring
1. Heat oven to 90 degrees C. Line bake sheet with parchment.
2. Put the egg whites in a stand mixer bowl with a whisk on. and
3. Whip the egg whites until stiff peaks hold (about 5-8minutes) and meringue does not slide out when bowl is turned upside.
4. Gradually add in sugar and then vanilla and vinegar.
5. Keep whipping in an increased speed until mixture is free of sugar grit (check by rubbing it between your two fingers) and when the meringue holds stiff and glossy peaks.
6. Place your meringue in the pastry bag with round tip nozzle.
7. Pipe meringue 1-inch apart.
8. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper.
9. Let them cool on a wire rack. Store in an airtight container in the refrigerator.
10. Enjoy and share with family and friends!