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- 4 large egg whites - 1 cup superfine sugar - 1/4 teaspoon cream of tartar - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1 cup mixed fresh fruits (such as strawberries, raspberries, and kiwi), finely chopped - A pinch of salt - Optional: Edible flowers for a decorative garnish I use superfine sugar for meringues. It dissolves better than regular sugar. This helps create a smooth texture. The cream of tartar stabilizes the egg whites. It ensures they hold their shape. Vanilla and almond extracts add a rich flavor. Together, they make each bite delightful. For the fruit, I love using strawberries, raspberries, and kiwi. They add color and flavor. You can also try blueberries or chopped peaches. Mix and match for your own twist. Make sure to chop the fruit finely. This helps them sit on the meringues without sliding off. Enjoy the balance of sweet and tart flavors with each bite. Start by preheating your oven to 200°F (90°C). Line two baking sheets with parchment paper. This setup helps the meringues bake evenly. Next, take your clean mixing bowl and add 4 large egg whites and a pinch of salt. Beat the egg whites on medium speed until they form soft peaks. This step usually takes about 2-3 minutes. Now, it’s time to add the sugar. Gradually mix in 1 cup of superfine sugar, one tablespoon at a time. Make sure each spoonful dissolves fully before adding the next. Increase your mixer speed to high. Beat for about 5-7 minutes until the meringue looks glossy and forms stiff peaks. Add 1/4 teaspoon of cream of tartar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract. Mix until the meringue stays firm when you lift the beater. Transfer the meringue into a piping bag fitted with a round tip. If you don’t have a piping bag, you can use a spoon. Pipe or spoon the meringue onto the parchment paper in small mounds or swirls. Make sure to leave space between each one, as they will grow a bit while baking. Carefully place the baking sheets in the preheated oven. Bake for about 1.5 to 2 hours. The meringues are done when they feel dry and lift off the parchment easily. Once baked, turn off the oven. Leave the meringues inside to cool with the oven door slightly ajar. This helps prevent cracking. Once your meringues cool, it’s time to get creative! Take your cup of mixed fresh fruits, like strawberries, raspberries, and kiwi, and chop them finely. Use a spoon to place a small amount of the fruit on top of each meringue. The bright colors of the fruit will make your treat look beautiful. For an extra touch, sprinkle some edible flowers on top just before serving. This will make your cookies look fancy and inviting. You can find the full recipe and more tips on making these lovely meringue cookies. To make great meringue cookies, you need the right texture. Start with clean, dry bowls and beaters. This keeps the egg whites from collapsing. Whisk the egg whites on medium speed until soft peaks form. Then add sugar slowly. This helps the sugar dissolve well. Beat until you see stiff peaks, meaning the meringue holds its shape. The mix should look glossy and smooth. If you see any graininess, keep beating until it disappears. Many home cooks face issues while making meringue. One common mistake is using old eggs. Fresh eggs whip better and give more volume. Another mistake is rushing the sugar. Always add it a bit at a time. If you add it too fast, the meringue can turn runny. Avoid mixing on high speed right from the start; this can lead to over-whipping. Finally, don’t open the oven door too soon while baking. This can cause cracks in your meringues. Presentation matters with meringue cookies. Serve them on a nice platter to show off their beauty. Top each meringue with fresh fruit just before serving. This keeps them looking fresh and vibrant. For a special touch, sprinkle edible flowers on top. They add color and elegance. Arrange the meringues in groups or in a circle. This draws the eye and makes your dessert table shine. For the full recipe, check out the details above. {{image_4}} You can mix and match fruits for your meringue cookies. Try strawberries, blueberries, or kiwi. Each fruit adds its own flavor and color. You can also use bananas, peaches, or mangoes. Fresh fruit makes each bite pop. For a tangy twist, add some citrus fruits like orange or lemon. They balance sweetness and give a burst of flavor. Want to elevate your meringues? Add flavor infusions! Try adding lemon zest or grated lime to the mix. You can also stir in cocoa powder for a chocolate twist. Another great idea is to mix in finely chopped nuts, like pistachios or almonds. These add crunch and depth. If you love spices, a pinch of cinnamon can warm up the taste. Not a fan of regular sugar? You can use other sweeteners. Try coconut sugar for a hint of caramel. Honey can also work, but it may change the texture slightly. Agave syrup is another option that keeps things sweet. Just remember, different sweeteners can change the final result, so experiment to find your favorite! For more details on making these delightful treats, check the Full Recipe. To keep your meringue cookies fresh, store them in an airtight container. This helps to keep moisture out. Place a piece of parchment paper between layers of cookies to prevent them from sticking together. Make sure the container is in a cool, dry place. Avoid storing them in the fridge, as the moisture can ruin their crispness. Meringue cookies can last up to two weeks when stored properly. If you want to keep them longer, freezing is a great option. Place the cookies in a single layer on a baking sheet and freeze them for about 2 hours. Once frozen, transfer them to an airtight bag. They can last up to three months in the freezer. Just remember to thaw them at room temperature before serving. If your meringues become soft or chewy, you can re-crisp them. Preheat your oven to 200°F (90°C) and place the cookies on a baking sheet. Bake them for about 10-15 minutes. Keep an eye on them to avoid browning. This will help restore their crunchy texture without losing their flavor. You can tell meringue cookies are done when they feel dry to the touch. They should lift off the parchment paper easily. The outside will be crisp, and the inside will remain soft. If you tap them gently, they should not stick. Yes, meringue cookies can be made in advance. They store well in an airtight container. Keep them at room temperature to maintain their crisp texture. Avoid refrigerating them, as humidity can make them soft. The best fruits for meringue cookies are fresh and colorful. I love using strawberries, raspberries, and kiwi. You can also try blueberries or peaches for variety. Choose fruits that are not too watery to keep the meringues crisp. For a fun touch, add some edible flowers for color and style. Get creative with your fruit choices! For the full recipe, check out the Cloud-Kissed Meringue Cookies with Fruit. Meringue cookies are simple and fun to make. We covered key ingredients and the right sweeteners. I shared tips for perfect meringue and ways to serve them. You can play with fruit choices and storage methods. Meringue cookies allow for creativity and can satisfy any sweet tooth. Now, it's your turn to try! Enjoy making your meringue cookies and discover your favorite combinations.

- Meringue Cookies with Fruit

Indulge in the delightful world of Cloud-Kissed Meringue Cookies with Fruit! These airy treats combine sweet meringue with fresh mixed fruits for a stunning dessert that’s perfect for any occasion. Follow our simple step-by-step recipe for delicious results that are sure to impress. Click through to explore this easy recipe and create a beautiful platter that dazzles with color and flavor!
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Ingredients
  

4 large egg whites

1 cup superfine sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup mixed fresh fruits (such as strawberries, raspberries, and kiwi), finely chopped

A pinch of salt

Optional: Edible flowers for a decorative garnish

Instructions
 

Begin by preheating your oven to a gentle 200°F (90°C). Line two baking sheets with parchment paper, setting the stage for your delightful meringues.

    In a clean, dry mixing bowl, combine the egg whites with a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks begin to form. This usually takes about 2-3 minutes.

      Gradually introduce the superfine sugar to the egg whites, one tablespoon at a time. Ensure that each addition is fully incorporated and dissolved before adding the next. Increase the mixer speed to high as you do this, which should take about 5-7 minutes in total until you achieve a glossy meringue with stiff peaks.

        Once the sugar is fully mixed in, add the cream of tartar, vanilla extract, and almond extract. Continue mixing until the meringue is shiny and holds its shape firmly when the beater is lifted.

          Transfer the meringue into a piping bag fitted with a round tip, or use a spoon. Pipe or dollop the meringue onto the prepared parchment paper, creating small mounds or whimsical swirls. Make sure to leave adequate space between each meringue as they will slightly expand in size when baking.

            Carefully place the meringues in the preheated oven. Bake them for about 1.5 to 2 hours, or until they feel dry and easily lift off the parchment paper without sticking. Once they are baked to perfection, turn off the oven and allow the meringues to cool completely inside with the oven door left slightly ajar to prevent cracking.

              Once cooled, artfully top each meringue with a spoonful of the chopped fresh fruits, allowing their vibrant colors to shine.

                For an elegant finishing touch, sprinkle edible flowers on top of the fruit-topped meringues just before serving.

                  - Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 12 cookies

                    - Presentation Tips: Serve the meringues on a beautiful platter, arranged in a way that highlights the colorful fruit and delicate edible flowers for a stunning dessert display.