Meringue Cookies — easy dessert recipes

Meringue Cookies — easy dessert recipes 

Meringue Cookies

Meringue Cookies

A desert this tasty, low-fat, sweet and simple. Imagine that the sand will tender, crumbly with a slight taste of lemon and vanilla filling is warm, juicy berries,blueberries and cream hat, as a blue cloud disappears in the mouth, leaving nary a sense of gravity.

You may not believe it, but to make these colorful cakes will not require a drop of food coloring at all and this is perfect!


Shortcrust pastry:

  • flour — 150 g
  • butter — 80 g
  • powdered sugar — 60 g
  • egg yolks 2 pieces
  • zest of 1/2 lemon
  • vanilla, salt



  • Blueberry — 100 g
  • sugar — 100 g


Italian meringue:

sugar 180 g
egg whites3 pieces
water50 ml
pinch of salt
Blueberry Sauce for color



Beat up egg yolks with powdered sugar, vanilla and lemon zest. In a separate bowl, mash the butter at room temperature with the flour and salt to form crumbs. Pour the yolks into the flour mixture and oil, knead the dough. Roll it slightly and wrap in plastic wrap, in the refrigerator for an hour.

When the dough is ready, it should be roll out and cut the desired number of blanks that need to be distributed across forms.

Each form must be pierced with a fork and fill the form to load has risen dough in the oven. I used buckwheat.

Send blanks to be baked at 356 F for 2030 minutes. After a specified time, to get billets out of the oven, remove the cargo and send already parch without load for another 5 min. Ready sand baskets out of shape and to postpone, cooking jam and cream.

Jam should blueberries (can use frozen) with sugar, bring to boil and cover tight little over low heat.

Fill each sand form jam, that will last approximately 67 forms with a diameter of 7 cm.

Italian meringue

To cook the Italian merengue, you must mix the sugar with the water and cook the syrup, heating everything up to 250 f. To meringue highlighted, I preheatedthe syrup in the same container where cooked Blueberry jam, so syrup turned out purple hue. In a separate clean Bowl and clean nozzles start whipping the whites with a pinch of salt, then slowly cubes sugar syrup to proteins, still whisking.

Obeying the laws of chemical, purple color will turn blue instantly, this color will manage the meringue, you want to to beat until stable peak.

Cake decoration

Now we need to shift our Blue merengue in pastry bag and dipping the tip in Blueberry jam, cream gradually planted in the form of caps on each basket filled with jam.

The result is a beautiful transition shades and without drops of dyes. As a chemist, I can tell you that there is no useful dye, except those that can be obtained from edible fruits and vegetables that are not written on the package with these chemicals.

As is often the case, it seemed to me necessary to beautify the already colorfulproducts, so first I bombarded them with pistachios, and then went in the flowers with a window sill, mint and sugar powder.

If you have a party, as a dessert can cook French macarons


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