Meringues Cookies Sultan Style
Sultan style meringue cookies are super festive for the holiday season or at weddings and parties. You can make them all the colors you love.
These meringues cookies are my absolute favorite meringues to make for the holiday season. They are chewy on the inside and crispy on the outside.
I´m using the @meringuegirls technic which is heating the sugar in the oven before adding it into the egg whites, this way you get such a chewiness on the inside, and crispy on the outside.
The baking time for these meringues is less than an hour. They are perfect for gifting and will brighten up any party table.
I love making these in all the pretty pastel colors.
Scroll to → Video to see an old video I made a few years back on making these meringues cookies.
For a Mocca variation using the same recipe, scroll down to read how and see an old video →here.
Before you bake
Read the recipe thoroughly, make sure you have everything you need, Adjust your oven rack, and preheat the oven.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link. I highly recommend doing this before you bake this recipe.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message.
Sultan Style Meringues
The first time I posted a picture of these meringues, someone asked me how I made a hole in the middle!
I use a special nozzle with a hole in the middle. It is called Ateco Sultan Tube number #796. You can find it on Amazon here or google it. For photos, see the step-by-step pictures.
Variation
→Mocca Meringues Cookies
Bake the Sultan Meringue cookies as described in the direction. In the last minute of whipping, add 1 to 2 teaspoons of instant espresso powder.
Then cool the Mocca meringues cookies completely.
In the meantime, melt 150 grams of best quality dark chocolate, chopped or callets ( I used Callebaut ) either in the microwave in 20-seconds intervals or over a small saucepan of simmering water.
Line 2 baking sheets with parchment paper or a baking mat.
Dip one side of each meringue into the dark chocolate put them on the prepared baking sheets, and let set!
You can see a video on my →YouTube channel →here.
Meringue Cookies
- 400 gram superfine sugar or white sugar
- 200 gram egg whites, at room temp
- a pinch of cream of tartar or a few drops of lemon juice
- 1 teaspoon vanilla bean paste or seeds from half a vanilla bean ( optional)
- a drop of food coloring ( optional)
- lemon juice for cleaning the bowl and whisk
- sultana circle, nozzle Ateco #796
Directions for the Meringues Cookies
- Preheat your oven to 200 C° / 392 F° →Note after you take out the warm sugar, you need to reduce the oven to down to 100C°/212F°.
- Line two large baking trays with a silicone mat, or use parchment paper and set aside.
- Prepare the standing mixer by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any grease trace.
- Line a medium baking tray with baking parchment paper, remove the vanilla bean pods from the sugar and set aside another project.
- Place the sugar in the baking tray and warm the sugar in the middle of the oven for 7 minutes. ( you need to use a timer)
- A soon as the sugar is in the oven, right away, pour the egg whites into your spotless bowl mixer bowl and whisk them slowly for 30 seconds. You want to establish that eggs are free from fat and are going to create foam.
- Add in the cream of tartar ( or a few drops of fresh lemon juice). this is added to increase the strength of the proteins.
- As soon as the egg whites start to foam, allowing tiny stabilizing bubbles to form, then increase the speed to medium, so the meringues become at stiff peaks.
- When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.
- Take the warm sugar out of the oven, and turn the oven down to 100C°/212F°.
- Turn the mixer to low speed, slowly add the sugar a tablespoon at a time, over the whites, so it doesn't crush the foam you build up, Make sure the meringue mixture comes back up to stiff peaks after each tablespoon of warm sugar.
- Once all the warm sugar has been added, turn the mixer to medium-high speed and whip until you have a smooth, stiff, and glossy mixture, and all of the sugar is incorporated.
- Add vanilla bean paste if using and a drop of pink gel food coloring and mix until combined.
- Fit a pastry bag with a large tip/nozzle for this design. I use an open sultana circle and Ateco → #796, place the nozzle in the bag, and cut the tip-off.
- Spoon your whipped meringues mixture into your pastry bag.
- If you use parchment paper to pipe the meringues on, you will need to add some meringues mixture underneath the parchment paper below to stick to the baking tray.
- Pipe out your meringue mixture by keeping the bag tight, straight, and directly above your baking tray. Squeeze and then pull up.
- Bake both baking sheets simultaneously using a confectionary setting for about 45 – 60 minutes or until the meringue lifts easily of the parchment paper.
- Allow the meringues to cool completely.
- Meringues will keep in an airtight container away from moisture for up to 2 weeks.
For step by step pictures how to make
→Meringue Cookies Sultan Style
Click → here
