I will admit, this was a bit intimidating at first thought, because I do not do many desserts, especially complicated ones, but for mom, I’m digging deep. After a super helpful tip from a super-baker co-worker, turns out it’s easy as pie! Bottom line, if I can do it, you can do it.
Meringue cookies are very sweet, crumbly at first and as soon as they hit a little moisture in your mouth, they melt and dissolve. If you’ve read any of my previous dessert posts, you’ll know I don’t eat much sweets, but this is so delicious, I can’t stop. So consider yourself warned.
Polish Meringue Cookies {Bezy}
Ingredients
- 4 egg whites
- 1 cup of granulated sugar
- Pinch of salt
Instructions
Preheat oven to 200 degrees F.
Separate whites from yolks, place whites in a bowl, add salt and beat on high for a few minutes until fluffy. Turn mixer to medium high and gradually add sugar. Beat until sugar has dissolved and "foam" becomes dense and shiny (about 6-8 min).
Place mixture in a piping bag (or a zip top bag with one corner cut) and pipe onto parchment lined baking sheet. TIP: hold bag close to the baking sheet and squeeze it until a desired circle forms. Stop squeezing and pull up to form the tip. I made mine about 2 inches in diameter.
Bake for about 70 minutes and check one for doneness. If still too soft in the center, bake for another 10-20 minutes.
Have you ever had a meringue cookies before? I don’t know if I’ve seen them in the US before.
Good luck and smacznego!
Anna
