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To make these delightful meringue cookies, you will need: - 3 large egg whites, room temperature - 1/4 teaspoon cream of tartar - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1/4 cup freeze-dried strawberries, crushed - 1/4 cup diced fresh kiwi - 1/4 cup diced mango - Pinch of salt - Edible flowers (for garnish, optional) These ingredients create a light and airy texture. The egg whites are key to achieving the right consistency. The sugar adds sweetness and helps form the peaks. You will need a few tools to make this recipe: - Electric mixer - Large mixing bowl - Baking sheets - Parchment paper - Piping bag or spoon Using an electric mixer speeds up the process. A large mixing bowl gives you space to beat the egg whites. Parchment paper keeps the cookies from sticking to the sheets. Using fresh egg whites is best for meringue cookies. Make sure your eggs are at room temperature. This helps them whip up better. For flavor, good quality vanilla and almond extracts make a difference. The freeze-dried strawberries add a nice touch of fruity flavor. Fresh fruits, like kiwi and mango, should be ripe for the best taste. For the prettiest cookies, consider using edible flowers to garnish. They add color and a touch of elegance. To find the Full Recipe, check the main section of this article. To make meringue cookies, start by gathering your ingredients. You will need egg whites, sugar, and flavorings. Make sure your egg whites are at room temperature. This helps them whip better. Begin by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easy. Next, take a large mixing bowl. Use an electric mixer to beat the egg whites on medium speed. Beat until the mixture becomes foamy. Add cream of tartar to the bowl. This helps stabilize the meringue. Keep beating until soft peaks form. Then, slowly add the sugar. Increase the speed to high as you whisk. Continue until you see stiff, glossy peaks. This should take about 5-7 minutes. Gently fold in the vanilla and almond extracts. Add a pinch of salt for balance. Now, it's time to fold in the crushed freeze-dried strawberries. Be careful not to deflate your meringue. You want that airy texture! Once your meringue is ready, use a piping bag or a spoon. Drop spoonfuls of meringue onto the lined baking sheets. Shape them into small peaks for a lovely look. Make sure to leave space between each meringue. Now, place the baking sheets in the preheated oven. Bake for about 1.5 hours. The meringues should feel dry and crisp. When the time is up, turn off the oven. Leave the meringues inside to cool completely for about 2 hours. This step is key for the perfect texture. After the meringues have cooled, gently lift them from the parchment paper. Now comes the fun part—filling them! Take some diced fresh kiwi and mango. Fill the centers of each meringue with these fruits. They add a burst of flavor and color. For a beautiful finish, consider garnishing with edible flowers. This gives a pop of color and makes your treat look fancy. You can serve them right away or store them in an airtight container. They last about a week, but I doubt they’ll last that long! For the full recipe, check out the details above. To make great meringue, you want to aim for stiff peaks. Start with clean bowls and beaters. Any grease can ruin your meringue. When you beat the egg whites, they should look foamy first. Then, add the cream of tartar. This helps the egg whites hold their shape. Gradually add sugar while beating. This step is key to getting a glossy finish. Keep beating until the meringue looks shiny and holds its shape. One common mistake is underbeating the egg whites. If they look watery, keep beating. Another issue is adding sugar too quickly. This can lead to grainy meringue. Make sure to add it slowly and beat well after each addition. If your meringue weeps or becomes sticky, it may be too humid. Avoid making meringue on wet days for the best results. Lastly, don’t open the oven while baking. This can cause cracks in your cookies. Serve meringue cookies fresh for the best taste. You can fill them with fresh fruit like kiwi and mango. This adds a nice texture and flavor. Consider topping them with whipped cream for extra creaminess. Edible flowers are a fun garnish too. They add color and make your treat look fancy. You can also crush some meringues and sprinkle them over ice cream. This adds a delightful crunch. For a simple snack, enjoy them plain with a cup of tea. They are light and sweet. For the full recipe, check out Meringue Cloud Cookies with Fruity Bliss. {{image_2}} You can mix up your meringue cookies with different fruits. Fresh or freeze-dried fruits work well. Here are some ideas: - Strawberries - Kiwi - Mango - Raspberries - Blueberries - Peaches - Pineapple I love using freeze-dried fruits. They add great flavor and a fun crunch. For fresh fruits, choose ripe ones for the best taste. You can also try citrus fruits for a zesty twist. Just remember to keep the fruit pieces small. This helps the meringue hold its shape. You can boost the flavor of your meringue cookies easily. Here are some tasty options: - Lemon zest - Orange zest - Coconut flakes - Chopped nuts (like almonds or pistachios) - Chocolate chips Adding a dash of zest adds a bright flavor. Nuts give a nice crunch. You can also swirl in chocolate for a sweet touch. Just add these ingredients gently to keep the meringue airy. Meringue cookies are naturally gluten-free. To make them vegan, use aquafaba. Aquafaba is the liquid from canned chickpeas. It whips up just like egg whites. Use the same amount of aquafaba as egg whites in the recipe. For a vegan option, try using a vegan-friendly sugar. Some sugars are not vegan, so check the label. This way, everyone can enjoy these delightful treats! By trying these variations, you can make your meringue cookies unique and fun. Check out the Full Recipe for all the details! To keep your meringue cookies fresh, store them in an airtight container. Use a container that closes tightly. This helps prevent moisture from ruining their crisp texture. Layer parchment paper between the cookies to avoid sticking. Meringue cookies last about a week if stored properly. They taste best within the first few days. After that, they may lose some crunch. Keep them in a cool, dry place away from heat. Avoid placing them in the fridge, as humidity can ruin them. You can freeze meringue cookies for longer storage. Freeze them in a single layer on a baking sheet first. Once frozen, transfer them to an airtight container. They can last up to three months in the freezer. Thaw them at room temperature before serving. For the best flavor, try to eat them within a month. Enjoy your meringue cookies with fruit even when you save them! For the full recipe, check out the details above. Yes, you can make meringue cookies in humid weather, but it is tricky. Humidity adds moisture, which can make meringue soft. To help, use a dehumidifier in your kitchen. You can also bake when the weather is drier. To fix runny meringue, you need to beat it more. Make sure your bowl is clean and dry. If the meringue is still runny, try adding a bit more sugar. This will help it hold its shape better. Many fruits work wonderfully in meringue cookies. I love using freeze-dried strawberries, diced kiwi, and mango. These fruits add flavors and colors. You can also try raspberries, blueberries, or peaches. Fresh fruit adds a nice burst of taste. Using cream of tartar is helpful but not required. Cream of tartar stabilizes the egg whites and helps them hold their shape. If you don’t have it, you can still make meringue. Just beat the egg whites well until they form stiff peaks. Meringue cookies are simple and fun to make. We covered essential ingredients, tools, and quality tips. I shared step-by-step instructions for perfect cookies. You learned how to avoid mistakes and achieve the right texture. Plus, I offered ideas for fun variations and how to store them. Remember, practice makes perfect. With these tips, you can impress your friends and family. Enjoy your baking adventure and keep experimenting with new flavors!

- Meringue Cookies with Fruit

Indulge in the delightful world of Meringue Cloud Cookies with Fruity Bliss! These airy, sweet treats are light as a cloud, packed with a burst of fruity flavors from strawberries, kiwi, and mango. Perfect for any occasion, they're easy to make and will impress your guests. Click through to discover the full recipe and learn how to create these gorgeous, colorful cookies that are sure to brighten your day!
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Ingredients
  

3 large egg whites, room temperature

1/4 teaspoon cream of tartar

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup freeze-dried strawberries, crushed

1/4 cup diced fresh kiwi

1/4 cup diced mango

Pinch of salt

Edible flowers (for garnish, optional)

Instructions
 

Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.

      Gradually add the granulated sugar, continuing to whisk on high speed until stiff, glossy peaks form (about 5-7 minutes).

        Gently fold in the vanilla extract, almond extract, and a pinch of salt.

          Carefully fold in the crushed freeze-dried strawberries to give a marbled effect. Be cautious not to deflate the meringue.

            Using a piping bag or a spoon, drop spoonfuls of meringue onto the prepared baking sheets, creating small peaks.

              Bake in the preheated oven for 1 1/2 hours or until the meringues are dry and crisp. Turn off the oven and leave the meringues inside to cool completely (about 2 hours).

                Once cool, gently remove the meringues from parchment paper and fill the centers with diced fresh kiwi and mango.

                  Garnish with edible flowers for a pop of color and an elegant touch (if desired).

                    Serve immediately or store in an airtight container for up to a week.

                      Prep Time: 15 minutes | Total Time: 3 hours | Servings: About 24 cookies