I bet it's been 20 or more years since I made these! They were always a big hit! I can't wait to make them for the grandchildren Thanksgiving day! Thank you for refreshing my memory.😊
I just made these. So easy. I can’t believe how they turned out. The low temp for an hour and the extra drying time with the oven off is perfect. Not too hard or brown on the bottom. I used cherry extract. Yum. Next I think I’m going to try black walnut extract or peanut butter extract. I’m allergic to all nuts so extracts are a good way to get the taste of something without the risk. I didn’t have a large enough star piping tip so I used a regular round one. Maybe next time. They’re great for my mother. She is fighting cancer. These give her a little something sweet without the extra fat. Thanks!
@@inthekitchenwithmatt I made the meringue cookies with your simple recipe and fed them to another human.. HE LOVED THEM! ( I knew before he uttered a word) the first sound out of his mouth when he put the cookie in was "Mmmm" :))
Hi, loved how clear your instructions were! I cooked these right after I saw your vid. They were delicous but super sticky..I had to use foil bc i didnt have parchment. Have u seen this before?
@@jacintateresa3428 You are welcome! :) Also, you may want to leave them in the oven longer than 45 minutes after you turn the oven off. Maybe give it a full hour or more, that may help with the stickiness as well.
Hello, I followed another recipe at it was a disaster. I didn’t know about the getting glossy part so the first time I made styrofoam 😂😂 these are perfect! I added peppermint extract and yummmmmm! Thank you xx
Thank you Matt. Small batch does work better. However, I double the batch. The batter turns to liquid after a while. Why is that? The batter was stiff at peak earlier.
Sounds like a nice way to use the leftover egg whites from making holiday eggnog. I usually have 6 egg whites left over so i assume that will yield a ton of these cookies. Would you recommend increasing the baking time if I make them bigger?
For sure! A great use of those leftover egg whites. It depends on how much bigger you make them, but they may only need 15 to 20 minutes more. At that low temp there is some wiggle room with these.
Hi again! Is it okay if i possibly mix in vanilla extract with other flavoring extracts or will it cause some issues? I'm curious to see how that will turn out
Will it make it different if I don’t use cream of tartar? Because I don’t have it right now. And do I have to use caster sugar or can I use granulated sugar
It is better to use the cream of tartar, gives the egg whites more stability, although it isn't absolutely necessary. If you don't use a fine sugar, it may have a grainy sugar texture and won't be as smooth. If you have a food processor or blender, just blend up your granulated sugar a bit until the sugar crystals get finer, thus becoming caster sugar. :)
In The Kitchen With Matt thank you so much! I’m sorry for asking so many questions but can I use baking powder or baking soda to replace the cream of tartar?
Dear sir just tried your recipe and it was successful in first try ❤❤❤❤ So so grateful that you shared your knowledge with us. I have tried so many other recipes and failed most of the time 😞 Pls make vedios on easy macaron recipe with less and affordable ingredients like this one. Birthday party snacks. Like finger foods for kids. Thanks in advance. And of course subscribed 🙂
Thanks! Here is the macaron video ruclips.net/video/zSjOeuMhDVI/видео.html I have plenty of all those recipes www.youtube.com/@inthekitchenwithmatt/videos
notes 2 large eggs ( whites) whisk (barely) 1/4 tsp cream of tartar whisk 1/2 cup superfine sugar ( spoon at a time) whisk to stiff peaks pipe bake at 200 F for an hour
Try it and see. Max you keep commenting on most of my videos asking about other recipes. There ARE MANY recipes for the same thing. Just pick one and make it, haha. But if you want it to turn out like mine, then you need to follow my recipe for that particular thing.
@@maxduong4537 Yes that is exactly what I said. If you see that I do it one way in my videos/recipes and then you see someone else do it a different way, both ways are fine. Try them both or one or the other.
Hi! I used lemon instead of tartar and I think I put too much? It's really foamy and liquidy haha... I can't tell if I put the sugar at the wrong timing and the sugar measurements are confusing because I'm horrible at measuring. Is there a way to make it creamy like yours? Mine always turns out foamy
You need to keep mixing it, it sounds like. It will be foamy at the beginning. It takes quite awhile 5 to 10 minutes of mixing to get it nice and creamy.
Hi Ellie, yes or you need to use a very fine sugar. Granulated sugar crystals are too big. For the best results that is. Otherwise just use the sugar as is, but they just won't turn out as nicely. :)
I tried my best to follow your recipe with the meringues I made today, and the texture turned out great, but they taste like raw powdered sugar and I'm not sure how to fix that. Any ideas?
Hi I’m asking if I put it in the oven does I have to let the upper fire flame on or only the bottom ? And if it’s smells stinky what should I add to it to avoid it’s bad smells by the way I add liquid fine vanilla extract?
You will just need to try both. I recommend only the bottom, but I don't have a gas oven, I have an electric, the bake setting only turns on the bottom heating element. If it smells stinky you probably have leftover food or something in the oven, when was the last time you cleaned the oven?
@@inthekitchenwithmatt thank you Mr Matt I did it last night and it’s Was bright white and delicious even I meant the bad smell comes from the cookie itself not the oven a smell like the egg white but when I let it dry about one whole night the smell decreased and now its.delicious and The smell disappeared
I was scrolling through the comments and every comment I saw he replied he's so sweet I'm gonna make these with my sister today and do they need to be refrigerated
Hi there! Thank you :) No need to refrigerate. Just store them in an airtight container at room temp. I would use a layer of parchment paper in between the layers of cookies. They should last a few weeks that way. :)
Hello Lynn 200F/93C I did mention it in the video at the 5:09 mark. The link to the full recipe is in the description box which is right under the video if you are viewing it on a computer ir ia super easy to find. If on a mobile you have to hold the phone upright and click the "more" which is next to the view count.
@@inthekitchenwithmatt Thank you ! ive tried them today and it came out PERFECT ! i just didnt have a piping bag so i used a ziploc and just made little drops ! over all can you make a vid of doing this without cream of tartar ?
@@rubiaszn Glad you made them! You can just leave it out, the process will be exactly the same. The cream of tartar stabilizes the egg whites, so it is not recommended to leave it out. a tiny bit of lemon juice or vinegar can be used as well.
60 minutes. :) Tammy I have all of the written recipes on my website. :) May be easier for you. Each video has the link to the recipe in the video description. Here is the written recipe www.inthekitchenwithmatt.com/easy-meringue-cookies
Hi Barb! While I haven't tried it, this blog talks about using Swerve. :) alldayidreamaboutfood.com/shannons-sugar-free-meringues-low-carb-and-gluten-free/
Hi Duncan, they are listed in the description under the video. :) Also there is a link to the full recipe on my website as well. 200 F/93 C for the oven.
It sounds like either the oven was too hot, or the egg whites were beaten at high speed. Just medium or medium high, not the highest setting on the mixer. What temp did you use to bake them at?
@@inthekitchenwithmatt I baked it at the lowest temperature but alternated the speed from high to low many times. That must be the reason for my epic fail. But thank u so much for answering. Next time I will keep the speed to medium.
i have stove oven... so can i make this??? I've tried yesterday but it was all spoiled...tooo much soft sticky or also brown in color..... will you please help me?
@@inthekitchenwithmatt yeah I just tried with aluminum foil instead and it turned brown and a bit of liquid was at the bottom 😬 learned my lesson. Thank you for making such awesome video btw!
Are you using F or C. It is possible you oven is running hotter than it actually is set at. Lower the temp a little bit. Also, you may be cooking them too long.
Usually they are around 30 grams for 1 large egg white, but that varies a little bit since each large egg, can vary in size a little. But the small variance doesn't matter for this recipe. :)
Generally that is best, because it produces the best meringue. Although I have made it with egg whites from eggs that came right out of the fridge. If you forget to take the eggs out, you can always take a bowl of warm water and put the eggs in there to get them to room temp quicker.
@@inthekitchenwithmatt thanks for the recipe. We tried it. It can out so good. However lol I had to improvise with my piping bag (clear grocery bag) and we add food coloring.
There is no exact time, it takes as long as it needs to, to get to stiff peaks, the time will vary. Follow the instructions on the website it my be clearer instructions. inthekitchenwithmatt.com/easy-meringue-cookies
Very used in the Mediterranean pastry (merengue / meringue). It's believed to have been invented in Meiringen, Switzerland, where I have spent many summers round about that town. If you mix the meringue with some nuts before baking it you'll get a better one ;) Another funny fact for football (soccer) lovers, is that the Real Madrid team is called the Merengue Team because of the white color.
@@inthekitchenwithmatt I have a little town house in Spain's next-hightest town above-sea-level (1500m - about 5000 feet) called Capileira in the Sierra Nevada mountains, and they make "Soplillos" which are meringue with almonds. You could maybe try make those one day :) It's on Jim Morrison's lost video recordings, but it's said that he visited the town and ate some of them on his way to Alhambra, before crossing Fuengirola where I live, and then to Tanger via Gibraltar (1 hour car from here). Maybe someday those tapes will be found :)
@@platterhof That is awesome! Yes I will definitely try them sometime. I love almonds. I grew up going to the Sierra Nevada mountains...but the ones in California/Nevada! haha :)
@@platterhof Yep, but in the state of California and Nevada here in the United States the mountain range is actually called "Sierra Nevadas" Or sometimes we just call it the Sierras for short. :)
Mmm that is very weird. What are you using to put it on the tray? Although that shouldn't matter you should be able to just scoop it with a spoon even. Did you use cream of tartar? If not, that will definitely help.
My sisters and I made them with Grandma 50 yrs ago. We called them Angel Kisses. Now you got me hankerin' for some.I went to compare your recipe with the one I had but... GOOGLE DOCS ATE IT! They're so good but not very substantial. Just a little crunch then they melt into nothing.
That is awesome!! Hahaha I know what you mean! A little crunch then a marshmallow-like taste and then they dissolve. They remind me of a big marshmallow from lucky charms haha. My guess is her recipe was super similar, there's not a whole lot to change when it comes to meringues. haha
Tried this recipe and find the time for drying 35-40 minutes is not nearly enough for the middle to become airy. It must be at least 2 hours. With shorter time, the middle collapses in your mouth and becomes a piece of hard candy, sweet but unpleasant, feels glassy.
How many times did you try the recipe? once? Yes that time is enough, I have made this many times. Most likely you did something wrong, or your oven is not calibrated correctly. Either way, every oven is different, sometimes you need to adjust according to your oven. For mine, that time is plenty.
Bake them for 1 hour. After the hour is done, turn off the oven and allow them to cool slowly inside the oven for 30 to 45 minutes. Do not open the oven this may cause them to collapse.
In The Kitchen With Matt thank u for the quick respond but I think it was the sugar what I did is put more sugar after it being set so i think the sugar got it brown the sugar melted
I gotta tell you after a literal hour of whipping the (insert your favorite cuss word/euphemism here) out of this meringue with minor pauses to ponder my life decisions and rewatch this video the more I hear “if I can do it you can do it!” The more I hate meringue 😒 that’s it back to crap I know 🤦🏻♀️
Did you use a mixer like I did in the video? It won't take an hour to whip the egg whites, less than 10 minutes with a hand mixer or stand mixer. I didn't do it by hand with a whisk in the video. :)
@@inthekitchenwithmatt yes, I watched some others and I think I messed up in the following ways (which likely matter more cause I’m also high altitude) my eggs were not room temp when I started, I didn’t whip the egg whites enough, had just a tiny bit of yolk which apparently isn’t okay at all for these, and I added the sugar too soon. Second attempt I also weighed the whites to sugar for a 1-2 ratio and between all of that they did work. (Pipping bag managed to explode halfway through but got the ones I needed for the project I was working on so overall still a win just….not “super simple” lol thanks for checking!
I bet it's been 20 or more years since I made these! They were always a big hit! I can't wait to make them for the grandchildren Thanksgiving day! Thank you for refreshing my memory.😊
Awesome!! And you are welcome!
They're kind of airy but oh so good! I'd forgotten about these, so thanks for reminding me cuz they're super easy to make!
You are so very welcome! :)
I’ve made this recipe probably a dozen times now and this is my go to recipe :) so amazing!!!
Awesome, Michelle!! I am so glad you like it and keep making it. :)
Here is the FULL Written Recipe: www.inthekitchenwithmatt.com/easy-meringue-cookies
Thank you so much for this recipe, I just made some and they came out great! They tasted amazing and I was able to make two servings of them.
You are so very welcome, Claudia! I am glad you tried them and liked them. :)
love ur pfp
I’m now subscribed because I feel you are a very nice person, you literally took the time to talk to your subscribers. Btw I’m gonna make these!!
Thanks! :) Good luck, let me know how they turn out, once you make them. :)
I just made these. So easy. I can’t believe how they turned out. The low temp for an hour and the extra drying time with the oven off is perfect. Not too hard or brown on the bottom. I used cherry extract. Yum. Next I think I’m going to try black walnut extract or peanut butter extract. I’m allergic to all nuts so extracts are a good way to get the taste of something without the risk. I didn’t have a large enough star piping tip so I used a regular round one. Maybe next time. They’re great for my mother. She is fighting cancer. These give her a little something sweet without the extra fat. Thanks!
Hi Lisa! So glad you gave it a try and liked it. :) :) You are very welcome!
Honestly...your video tutorial was very pleasing and enjoyable to watch. I really appreciate the simplicity!
So glad you like it! :)
@@inthekitchenwithmatt
I made the meringue cookies with your simple recipe and fed them to another human.. HE LOVED THEM!
( I knew before he uttered a word) the first sound out of his mouth when he put the cookie in was "Mmmm" :))
@@EternaLivesMatter Awesome!! :)
Thanks Matt. Great instructions and demonstration.
You are welcome!!
Thank you so much for this recipe and the super-easy-to-follow directions!
You are very welcome!!
Hi, loved how clear your instructions were! I cooked these right after I saw your vid. They were delicous but super sticky..I had to use foil bc i didnt have parchment. Have u seen this before?
Hello, thank you! It sounds like, they weren't quite baked long enough. :)
@@inthekitchenwithmatt okay, thank u for quick reply. Guess ill try again tomorrow!:)
@@jacintateresa3428 You are welcome! :) Also, you may want to leave them in the oven longer than 45 minutes after you turn the oven off. Maybe give it a full hour or more, that may help with the stickiness as well.
These came out really good and soft. Thanks for the recipe!!
Glad to hear that!! You are welcome!
Thank you Matt! I’m going to try and make these tonight!
You are welcome, let me know how they turn out. :)
They turned out great! I substituted the Cream of Tartar with lime juice, so they had a slight citrusy flavor!
@@obossumz2100 Nice! :)
Hello, I followed another recipe at it was a disaster. I didn’t know about the getting glossy part so the first time I made styrofoam 😂😂 these are perfect! I added peppermint extract and yummmmmm! Thank you xx
I am glad you didn't give up after that first attempt, and happy this recipe worked for you! You are so very welcome. :)
Guess what I’m making this weekend ! Haha thanks for the video!
Awesome! Good luck! You are welcome :)
i made it today n really soo soo soo easy n tasty mind-blowing recipe
thnks bro.
Happy to hear that! You are welcome!
I like ur spirit dat if i can do it u can do it ☺️
Thank you so much! :)
i made these and they are amazing. They kind of taste like marshmallows to me which I love anyways.
Glad you made them! yes they definitely taste kind of like marshmallows. :)
Thank you Matt. Small batch does work better. However, I double the batch. The batter turns to liquid after a while. Why is that? The batter was stiff at peak earlier.
Hi Jenny, you need to make it right away, if the batter sits around too long it will turn to liquid.
I made them, my husband said they are delish!
So awesome, Mari! :) :) Glad you tried them out and liked them. :)
Hello! Do the meringue cookies need to be refrigerated once they are cool? Thank you !
hi Vanessa! They can be stored at room temperature in an airtight container in a cool dry place. Or you can also freeze them! :)
Sounds like a nice way to use the leftover egg whites from making holiday eggnog. I usually have 6 egg whites left over so i assume that will yield a ton of these cookies. Would you recommend increasing the baking time if I make them bigger?
For sure! A great use of those leftover egg whites. It depends on how much bigger you make them, but they may only need 15 to 20 minutes more. At that low temp there is some wiggle room with these.
Awesome, and so easy. Thanks!
Thank you so much! :)
Hello great recipie but what can we use that will work like the cream of tartar
Use a tiny bit of lemon juice. :) You can also use baking powder. Just do a straight swap for the quantity.
This is great! Made little frog shaped ones for my friends :)
Thank you Marina! That is awesome. :)
I love these! They are delicious!
Thanks!!
Definitely gonna try these thank you! ^^
Good luck! you are welcome!
@@inthekitchenwithmatt thanks!
@@aminaov098 You are welcome!
Perfect recipe 👍👍👍
Thank you!! :)
I might have missed it. But what temperature do I turn the oven to?
200 F/93 C mentioned at 5:10 in the video :)
@@inthekitchenwithmatt I'm planning to make some this evening, thank you for the quick reply! :D
@@NotEvenHere. Awesome, good luck and you are welcome!
Is using powdered sugar okay as well?
Yep you sure can! :) You may need a little bit extra however, maybe a few tablespoons worth.
Thank you for reminding me that i could make something delicious but easy and is it okay to not use cream of tar tar
You are welcome! You can certainly try it without the cream of tar tar, it stabilizes the egg whites. But it should still be okay without it. :)
Hi again! Is it okay if i possibly mix in vanilla extract with other flavoring extracts or will it cause some issues? I'm curious to see how that will turn out
I haven't tried other flavors. I think it would be fine.
awesome video ! thank you .
Thank you! you are welcome! :)
Ty for the baking temperature
You are welcome!
Will it make it different if I don’t use cream of tartar? Because I don’t have it right now. And do I have to use caster sugar or can I use granulated sugar
It is better to use the cream of tartar, gives the egg whites more stability, although it isn't absolutely necessary. If you don't use a fine sugar, it may have a grainy sugar texture and won't be as smooth. If you have a food processor or blender, just blend up your granulated sugar a bit until the sugar crystals get finer, thus becoming caster sugar. :)
In The Kitchen With Matt thank you so much! I’m sorry for asking so many questions but can I use baking powder or baking soda to replace the cream of tartar?
Dear sir just tried your recipe and it was successful in first try
❤❤❤❤
So so grateful that you shared your knowledge with us. I have tried so many other recipes and failed most of the time 😞
Pls make vedios on easy macaron recipe with less and affordable ingredients like this one.
Birthday party snacks.
Like finger foods for kids.
Thanks in advance.
And of course subscribed 🙂
Thanks! Here is the macaron video ruclips.net/video/zSjOeuMhDVI/видео.html I have plenty of all those recipes www.youtube.com/@inthekitchenwithmatt/videos
Omg Ty so much it’s so good
You are very welcome and thank you!
notes
2 large eggs ( whites)
whisk (barely)
1/4 tsp cream of tartar
whisk
1/2 cup superfine sugar ( spoon at a time)
whisk to stiff peaks
pipe
bake at 200 F for an hour
Those are also found in the description box of the video. :) And there is a link to the recipe as well where it can be printed. :)
@@inthekitchenwithmatt yay!!!!! thank you : D
@@ihihithere8854 You are welcome!
Thanks 🎉
You are very welcome!
Awesome!
Thank you!
Omg! Just made these for the 1st time yesterday! 😂
lol awesome! :)
Do you have a video on how to make royal icing for a cake 🙏🏼
Hello Ashley, I will put it on my list! :) I have a buttercream frosting video, but that is different. ruclips.net/video/HhFkATWqnro/видео.html
Some recipes use granulated sugar & the meringue cookies still turned out perfectly. Is it still okay if I use it as well?
Try it and see. Max you keep commenting on most of my videos asking about other recipes. There ARE MANY recipes for the same thing. Just pick one and make it, haha. But if you want it to turn out like mine, then you need to follow my recipe for that particular thing.
@@inthekitchenwithmatt People have told me that a chef makes his or her recipe his own way. I hope that makes sense to you.
@@maxduong4537 Yes that is exactly what I said. If you see that I do it one way in my videos/recipes and then you see someone else do it a different way, both ways are fine. Try them both or one or the other.
But in the ovon do u put the heat from the top or bottom
It depends on your oven. Does yours have a "Bake" setting? If not, put the heat form the bottom.
Hi! I used lemon instead of tartar and I think I put too much? It's really foamy and liquidy haha... I can't tell if I put the sugar at the wrong timing and the sugar measurements are confusing because I'm horrible at measuring. Is there a way to make it creamy like yours? Mine always turns out foamy
You need to keep mixing it, it sounds like. It will be foamy at the beginning. It takes quite awhile 5 to 10 minutes of mixing to get it nice and creamy.
can u brown these and use a a topper for butter cookies
I don't see why not.
is it necessary to put the granulated sugar in a food processor?
Hi Ellie, yes or you need to use a very fine sugar. Granulated sugar crystals are too big. For the best results that is. Otherwise just use the sugar as is, but they just won't turn out as nicely. :)
@@inthekitchenwithmatt thank you! ill get some fine sugar when i can.
@@ellie5273 You are welcome! :)
About how long does it take for soft peaks to form? (2:03) Planning on making this tomorrow
Just a handful of minutes 3 to 5 minutes or so sometimes a little longer like 7 minutes.
@@inthekitchenwithmatt Thanks for the tip! These came out really well 🙂
@@nil4897 You are welcome! I am glad they turned out. :)
Mine was a bit more runny they are in the over right now how will they turn out?
You will just have to wait and see, sounds like you may not have whipped the egg whites long enough.
I tried my best to follow your recipe with the meringues I made today, and the texture turned out great, but they taste like raw powdered sugar and I'm not sure how to fix that. Any ideas?
Make sure the powdered sugar is mixed in completely.
@@inthekitchenwithmatt thank you! I guess they needed more mixing time, then. I'll remember that for next time I make them
@@emmadraws14953 You are welcome!
Love this! Thanks so much for sharing. Thumbs up. :-) Beth
Thank you so much, Beth!! :)
Hi I’m asking if I put it in the oven does I have to let the upper fire flame on or only the bottom ? And if it’s smells stinky what should I add to it to avoid it’s bad smells by the way I add liquid fine vanilla extract?
You will just need to try both. I recommend only the bottom, but I don't have a gas oven, I have an electric, the bake setting only turns on the bottom heating element. If it smells stinky you probably have leftover food or something in the oven, when was the last time you cleaned the oven?
@@inthekitchenwithmatt thank you Mr Matt I did it last night and it’s Was bright white and delicious even I meant the bad smell comes from the cookie itself not the oven a smell like the egg white but when I let it dry about one whole night the smell decreased and now its.delicious and The smell disappeared
@@MaMi-tz3cf Happy to hear that!
This is off topic but whenever I hear meringue, I think of Jimin's failed meringue. (Run BTS)🤣 It's amazing recipe though! Highly reccomend it!
hahahaha :)
Me @ my kitchen: THIS PLACE ABOUT TO BLOW
hahaha
I was scrolling through the comments and every comment I saw he replied he's so sweet I'm gonna make these with my sister today and do they need to be refrigerated
Hi there! Thank you :) No need to refrigerate. Just store them in an airtight container at room temp. I would use a layer of parchment paper in between the layers of cookies. They should last a few weeks that way. :)
Can i use icong sugar?
Yes you can use icing sugar, the appearance and texture may turn out a little different.
what is the temp for the oven. did not say and cant find the recipe
Hello Lynn 200F/93C I did mention it in the video at the 5:09 mark. The link to the full recipe is in the description box which is right under the video if you are viewing it on a computer ir ia super easy to find. If on a mobile you have to hold the phone upright and click the "more" which is next to the view count.
Can you use powdered sugar when other people use fine sugar?
You can use powdered sugar in Meringue but it depends with other recipes. :)
@@inthekitchenwithmatt thank you so much!! 😄
@@rachelhwang478 You are very welcome!
@@inthekitchenwithmatt do you cook them for an hour then leave them in for 45 minutes with the heat off? Just making sure :D
@@rachelhwang478 Yep!
can we use raw sugar? like the brown crystal like sugar? i havent tried it yet but im going to soon !
I don't know if that will work, it needs to be super fine otherwise it won't mix right with the egg whites. Good luck!
@@inthekitchenwithmatt Thank you ! ive tried them today and it came out PERFECT ! i just didnt have a piping bag so i used a ziploc and just made little drops ! over all can you make a vid of doing this without cream of tartar ?
@@rubiaszn Glad you made them! You can just leave it out, the process will be exactly the same. The cream of tartar stabilizes the egg whites, so it is not recommended to leave it out. a tiny bit of lemon juice or vinegar can be used as well.
How many days if we keep it in plastic bag?
Keep them in an airtight container or plastic bag and make sure they are dry. They will last at room temperature for 2 to 3 weeks.
Hi. I see ur video.i am deaf i need.make sure u said oven 200 low preheat for 90 minutes then wait other 1 hours then other 1 hour.cool down is right?
60 minutes. :) Tammy I have all of the written recipes on my website. :) May be easier for you. Each video has the link to the recipe in the video description. Here is the written recipe www.inthekitchenwithmatt.com/easy-meringue-cookies
Can I use an artificial sweetner for this recipe, such Swerve or Monkfruit?
Hi Barb! While I haven't tried it, this blog talks about using Swerve. :) alldayidreamaboutfood.com/shannons-sugar-free-meringues-low-carb-and-gluten-free/
@@inthekitchenwithmatt Thanks Matt, I'll check it out.
@@barbo762 You are welcome!
Can I use something else instead of cream of tartar
Hi, you can use an equal amount of white distilled vinegar or lemon juice. :)
What temputure in the oven?
200 F mentioned in the video at 5:10 looks like you missed that part.
What are the ingredients again, you can just list them. I would also like to know what to preheat my oven to. Thank you
Hi Duncan, they are listed in the description under the video. :) Also there is a link to the full recipe on my website as well. 200 F/93 C for the oven.
theyre in the description.
On what degrees should they be in the oven?
Hi Kamila, 200 F/93 C. I mentioned it at 5:09 in the video.
i mad them and they were SOOOOOOO!!!! good i highly recommend
also im the 100th comment
Awesome! So glad you tried them and liked them. :)
Can I use powder sugar?
Unfortunately it doesn't work very well, because powdered sugar contains cornstarch in it. But you can also give it a try. :)
I made some today but mine cracked and oozed sugar syrup from the top. Could you tell me what went wrong?
It sounds like either the oven was too hot, or the egg whites were beaten at high speed. Just medium or medium high, not the highest setting on the mixer. What temp did you use to bake them at?
@@inthekitchenwithmatt I baked it at the lowest temperature but alternated the speed from high to low many times. That must be the reason for my epic fail. But thank u so much for answering. Next time I will keep the speed to medium.
@@dreamingaboutadream You are welcome!
Can i freeze it🥰🥰🥰
Yes you sure can!
i have stove oven... so can i make this??? I've tried yesterday but it was all spoiled...tooo much soft sticky or also brown in color..... will you please help me?
This is made in a normal oven. Like the kind you would bake cookies, bread, pizza, etc. If that is what you have then yes you can make this.
Do you Have to use parchment paper?
You can use a silicone baking mat instead of parchment paper.
@@inthekitchenwithmatt yeah I just tried with aluminum foil instead and it turned brown and a bit of liquid was at the bottom 😬 learned my lesson. Thank you for making such awesome video btw!
@@jl8805 Ahh! Yeah definitely try parchment paper or a silicone mat next time if you can. :) And you are so very welcome!
My cookies always burn on the bottom. Even bought silicone pad but still burns ..What I'm doing wrong , i put right temp, on .
Are you using F or C. It is possible you oven is running hotter than it actually is set at. Lower the temp a little bit. Also, you may be cooking them too long.
how much of lemon juice do we use??
Just a little bit, 1/4th tsp.
How what temp dots it bakr
200 F/95 C. Mentioned at 5:08 in the video.
200F/95 mean preheat 200up 200down and bake 95min right Mr. Matt?
No, 200F/95C means 200 Fahrenheit or 95 Celsius. I was just telling you what the temperature is in both F and C.
Large egg whites would be how much in gms?
Usually they are around 30 grams for 1 large egg white, but that varies a little bit since each large egg, can vary in size a little. But the small variance doesn't matter for this recipe. :)
I like it when it is stale. It is kind of chewy.
nice!
Can you use powdered sugar
Yep, you can use powdered sugar. :)
So what if you want it to be crunchy on the inside too?
You need to bake it a little longer, you can also poke holes with a toothpick to allow hot air inside. But not until later on in the baking process.
@@inthekitchenwithmatt Ahhh thank you so much!!
@@keleptodragon602 You are very welcome!
Do the eggs have to be room temperature?
Generally that is best, because it produces the best meringue. Although I have made it with egg whites from eggs that came right out of the fridge. If you forget to take the eggs out, you can always take a bowl of warm water and put the eggs in there to get them to room temp quicker.
Thanks 🌲🌺🙏🏻
You are welcome!
What is the oven degree?
200 F I mention it at 5:09 in the video
@@inthekitchenwithmatt thanks for the recipe. We tried it. It can out so good. However lol I had to improvise with my piping bag (clear grocery bag) and we add food coloring.
@@Roenjr247 Nice! Great improvisation as well.
How many minutes i need to whip ?
There is no exact time, it takes as long as it needs to, to get to stiff peaks, the time will vary. Follow the instructions on the website it my be clearer instructions. inthekitchenwithmatt.com/easy-meringue-cookies
After 20mins still ntg happen
What is superfine sugar? I heard it first time in my life
It is also called caster sugar. It is really just white granulated sugar with smaller crystals. :)
can you also use powdered sugar?
Did I miss the temp. Or do I just set them in oven🤔
Yes you definitely missed the temp, haha. 5:09 in the video. 200 F/95 C
Very used in the Mediterranean pastry (merengue / meringue). It's believed to have been invented in Meiringen, Switzerland, where I have spent many summers round about that town. If you mix the meringue with some nuts before baking it you'll get a better one ;) Another funny fact for football (soccer) lovers, is that the Real Madrid team is called the Merengue Team because of the white color.
That is awesome! :) :) Yeah I read somewhere that the Swiss, Italians, and French all debate who invented it. lol
@@inthekitchenwithmatt I have a little town house in Spain's next-hightest town above-sea-level (1500m - about 5000 feet) called Capileira in the Sierra Nevada mountains, and they make "Soplillos" which are meringue with almonds. You could maybe try make those one day :) It's on Jim Morrison's lost video recordings, but it's said that he visited the town and ate some of them on his way to Alhambra, before crossing Fuengirola where I live, and then to Tanger via Gibraltar (1 hour car from here). Maybe someday those tapes will be found :)
@@platterhof That is awesome! Yes I will definitely try them sometime. I love almonds. I grew up going to the Sierra Nevada mountains...but the ones in California/Nevada! haha :)
@@inthekitchenwithmatt Sierra Nevada means Snowed Mountains :P
@@platterhof Yep, but in the state of California and Nevada here in the United States the mountain range is actually called "Sierra Nevadas" Or sometimes we just call it the Sierras for short. :)
What temp?
200 F (93 C) I mention it at the 5:09 part in the video.
Are they safe for kids
Yep they are safe for kids. But always have adult supervision when baking :) Do you mean safe to eat or safe to make? Either way they are safe.
How is the temperature
200 F/93 C It is mentioned at 5:08 in the video.
@@inthekitchenwithmatt thanks a lot
@@paulinearnaiz9330 You are welcome!
I remember these i used to eat them. Then i moved to another country and forgot about them
Cool!
No matter how much I whisk my Meringue stays in the bowl when I flip it upside down but when I put it on the tray it kind of didn’t hold it shape
Mmm that is very weird. What are you using to put it on the tray? Although that shouldn't matter you should be able to just scoop it with a spoon even. Did you use cream of tartar? If not, that will definitely help.
Mine taste eggy idk if I did this right what do to suppose to taste like???
Did you only use the whites? They shouldn't taste eggy, they should taste kind of like marshmallows.
@@inthekitchenwithmatt yep I used only egg whites
@@mikywinfield255 Did you add vanilla extract?
@@inthekitchenwithmatt I believe so
@@mikywinfield255 mmm, then I don't know why it would taste eggy.
My sisters and I made them with Grandma 50 yrs ago. We called them Angel Kisses. Now you got me hankerin' for some.I went to compare your recipe with the one I had but... GOOGLE DOCS ATE IT! They're so good but not very substantial. Just a little crunch then they melt into nothing.
That is awesome!! Hahaha I know what you mean! A little crunch then a marshmallow-like taste and then they dissolve. They remind me of a big marshmallow from lucky charms haha. My guess is her recipe was super similar, there's not a whole lot to change when it comes to meringues. haha
Tried this recipe and find the time for drying 35-40 minutes is not nearly enough for the middle to become airy. It must be at least 2 hours. With shorter time, the middle collapses in your mouth and becomes a piece of hard candy, sweet but unpleasant, feels glassy.
How many times did you try the recipe? once? Yes that time is enough, I have made this many times. Most likely you did something wrong, or your oven is not calibrated correctly. Either way, every oven is different, sometimes you need to adjust according to your oven. For mine, that time is plenty.
how many minutes ???0
Bake them for 1 hour. After the hour is done, turn off the oven and allow them to cool slowly inside the oven for 30 to 45 minutes. Do not open the oven this may cause them to collapse.
Mine got brown
Sorry to hear that, sounds like you baked them too long
In The Kitchen With Matt thank u for the quick respond but I think it was the sugar what I did is put more sugar after it being set so i think the sugar got it brown the sugar melted
@@djmbpls1645 Yes that would have done it. :)
In The Kitchen With Matt ok thanks but there still pretty good
Hi mat I watched a RUclips vid but the it didn’t work and then I remembered u thnx
You are welcome!
It tastes like a marshmallow
Yep it does! :) Marshmallows are made kind of like this. :)
I gotta tell you after a literal hour of whipping the (insert your favorite cuss word/euphemism here) out of this meringue with minor pauses to ponder my life decisions and rewatch this video the more I hear “if I can do it you can do it!” The more I hate meringue 😒 that’s it back to crap I know 🤦🏻♀️
Did you use a mixer like I did in the video? It won't take an hour to whip the egg whites, less than 10 minutes with a hand mixer or stand mixer. I didn't do it by hand with a whisk in the video. :)
@@inthekitchenwithmatt yes, I watched some others and I think I messed up in the following ways (which likely matter more cause I’m also high altitude) my eggs were not room temp when I started, I didn’t whip the egg whites enough, had just a tiny bit of yolk which apparently isn’t okay at all for these, and I added the sugar too soon. Second attempt I also weighed the whites to sugar for a 1-2 ratio and between all of that they did work. (Pipping bag managed to explode halfway through but got the ones I needed for the project I was working on so overall still a win just….not “super simple” lol thanks for checking!
@@kristibunny1620 lol :) You are welcome! Glad you got the ones you needed.