Easy Classic Vanilla Meringue Cookies Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe 2 ☆Preparation Sift powdered sugar with a tea strainer or fine mesh strainer. Fit a piping bag with a tip. Line a baking sheet with parchment paper or a baking mat. (No preheating of the oven is necessary.) 3 Beat egg white lightly until smooth. Add lemon juice and beat on medium speed until it becomes fluffy and white. Add powdered sugar in 6 batches, at intervals of 30-40 seconds, and beat well on medium speed each time. 4 Please stir slowly first each time before beating to avoid powder splattering. Beat until it becomes shiny, with a soft and sticky peak. Add vanilla oil and mix well with a whisk. 5 Transfer to the piping bag and pipe droplet-shape 3.5-4 cm in diameter onto the baking sheet. Bake at 110℃ / 230 F for 70-90 minutes (no preheating required). Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes. 6 It should turn ivory color (slightly yellowish white). Remove from the oven, transfer to a rack, and let them cool completely. If the finished cookie is too soft or sticky, re-bake for 30 minutes and leave it in the oven for another 30 minutes. Please store it in an airtight container (ideally with a desiccant). Best eaten within 3 days. 1 My You tube Recipe Channel→ Fumie's Recipe 1 My You tube Recipe Channel→ Fumie's Recipe 2 ☆Preparation Sift powdered sugar with a tea strainer or fine mesh strainer. Fit a piping bag with a tip. Line a baking sheet with parchment paper or a baking mat. (No preheating of the oven is necessary.) 2 ☆Preparation Sift powdered sugar with a tea strainer or fine mesh strainer. Fit a piping bag with a tip. Line a baking sheet with parchment paper or a baking mat. (No preheating of the oven is necessary.) 3 Beat egg white lightly until smooth. Add lemon juice and beat on medium speed until it becomes fluffy and white. Add powdered sugar in 6 batches, at intervals of 30-40 seconds, and beat well on medium speed each time. 3 Beat egg white lightly until smooth. Add lemon juice and beat on medium speed until it becomes fluffy and white. Add powdered sugar in 6 batches, at intervals of 30-40 seconds, and beat well on medium speed each time. 4 Please stir slowly first each time before beating to avoid powder splattering. Beat until it becomes shiny, with a soft and sticky peak. Add vanilla oil and mix well with a whisk. 4 Please stir slowly first each time before beating to avoid powder splattering. Beat until it becomes shiny, with a soft and sticky peak. Add vanilla oil and mix well with a whisk. 5 Transfer to the piping bag and pipe droplet-shape 3.5-4 cm in diameter onto the baking sheet. Bake at 110℃ / 230 F for 70-90 minutes (no preheating required). Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes. 5 Transfer to the piping bag and pipe droplet-shape 3.5-4 cm in diameter onto the baking sheet. Bake at 110℃ / 230 F for 70-90 minutes (no preheating required). Then turn off the oven, leave the oven door closed, and allow cookies to cool in the oven for 60 minutes. 6 It should turn ivory color (slightly yellowish white). Remove from the oven, transfer to a rack, and let them cool completely. If the finished cookie is too soft or sticky, re-bake for 30 minutes and leave it in the oven for another 30 minutes. Please store it in an airtight container (ideally with a desiccant). Best eaten within 3 days. 6 It should turn ivory color (slightly yellowish white). Remove from the oven, transfer to a rack, and let them cool completely. If the finished cookie is too soft or sticky, re-bake for 30 minutes and leave it in the oven for another 30 minutes. Please store it in an airtight container (ideally with a desiccant). Best eaten within 3 days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ropa Vieja Herb Rubbed Sirloin Tip Pork Roast Tuna tahini noodle salad Roasted veggies Sauce for cold meat or game Ropa Vieja Herb Rubbed Sirloin Tip Pork Roast Tuna tahini noodle salad Roasted veggies Sauce for cold meat or game Qeema samosa Moongdal Payasa #Mar#week4 Grapes & pomegranate delight Pakora mix Chaula Kheer Kachki Mach Bhorta Easiest Palak Alu Chicken Box Patties Makhmali Paneer Kebab Spicy cauliflower fry Qeema samosa Moongdal Payasa #Mar#week4 Grapes & pomegranate delight Pakora mix Chaula Kheer Kachki Mach Bhorta Easiest Palak Alu Chicken Box Patties Makhmali Paneer Kebab Spicy cauliflower fry