Pretzel Meringue Cookies
How to Make Delicious Pretzel Meringue Cookies: The Perfect Sweet & Salty Snack
Create an irresistible sweet and salty treat by combining simple meringue cookies with store-bought pretzel cookies. These are incredibly easy to make and perfect for a delightful snack!
Meringue Cookie Ingredients- 2 large egg whites
- 70g granulated sugar (or caster sugar)
- Approx. 30 pretzel cookies
Cooking Instructions
Step 1
In a perfectly clean and dry bowl (ensure no grease or water), separate the egg whites. Any trace of fat or water will prevent the meringue from forming properly. Whisk the egg whites until soft peaks begin to form. You can use a hand mixer or a whisk.
Step 2
Gradually add the sugar, about 1-2 tablespoons at a time, while continuously whisking. Avoid adding all the sugar at once, as it may not dissolve properly and can lead to a less stable meringue. Continue whisking until the meringue is glossy, stiff, and holds firm peaks when you lift the whisk. This indicates the sugar is fully dissolved.
Step 3
Transfer the meringue mixture into a piping bag fitted with your desired tip. If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off will work. Pipe the meringue onto a baking sheet lined with parchment paper or a silicone mat. Aim for consistent sizes and shapes. Piping them a little thicker will help prevent them from breaking easily.
Step 4
Gently press a pretzel cookie onto the top of each piped meringue. The salty crunch of the pretzel combined with the sweet, airy meringue creates a delightful sweet and salty contrast. If the pretzels are too large, you can break them into smaller pieces.
Step 5
Bake in a preheated oven at 100°C (210°F) for approximately 40 minutes. Baking time and temperature may need to be adjusted based on your oven. The goal is to dry out the meringues completely until they are crisp all the way through. If you notice them browning too quickly, you can slightly lower the temperature or remove them from the oven earlier.
Step 6
Once baked, remove the cookies from the oven and let them cool completely. To maintain their crispiness, store the cooled meringue cookies in an airtight container with a food-grade desiccant (like silica gel packets). Meringues are very sensitive to humidity and can quickly become soft and sticky. For the best texture, enjoy them within a few days of making. Proper airtight storage is key!
