Super Easy Meringue Cookies (No Oven!)
No Oven, No Parchment Paper! Ultra Simple Meringue Cookies Using A4 Paper
Finally, a successful meringue cookie recipe! The secret to success? A simple A4 sheet of paper! Learn how to make incredibly easy meringue cookies at home without an oven or specialized equipment. Perfect for a quick, delightful treat!
Ingredients- 1 Egg (whites only)
- Sugar (approximately the same amount as egg whites)
- 1-2 drops of Lemon Juice, Vinegar, or Vanilla Extract (to eliminate eggy smell)
- Cooking Oil (for coating the paper, as needed)
- A4 Paper (as a baking sheet substitute, as needed)
- Zipper bag or plastic bag (for piping)
- Wide microwave-safe dish
- Stainless steel bowl
- Whisk
Cooking Instructions
Step 1
First, carefully separate the egg white from the yolk. Place the egg white in the stainless steel bowl and whisk vigorously until it forms glossy peaks. It will start with a lot of foam and gradually become firmer.
Step 2
Gradually add the sugar in three additions while continuing to whisk. Mixing thoroughly after each addition helps create a stable and stiff meringue. Continue whisking until the meringue holds its shape firmly, forming stiff peaks, and doesn’t slide out even when the bowl is inverted.
Step 3
To neutralize any eggy smell, add 1-2 drops of your chosen flavoring: lemon juice, vinegar, or vanilla extract. Gently mix it in. This simple step ensures your meringue cookies will be delicious without any unpleasant odors.
Step 4
Before piping the meringue, thoroughly coat the A4 paper with cooking oil. Applying enough oil prevents the meringue cookies from sticking after baking and ensures they peel off cleanly. This oiling step is crucial as you’re using A4 paper instead of parchment paper.
Step 5
Cut a small opening at the corner tip of a zipper bag or plastic bag. Avoid making the hole too large, as this will affect the shape of your piped meringue. Trim it to the desired cookie size for best results. This will serve as your piping bag.
Step 6
Carefully transfer the prepared meringue into the piping bag. Then, pipe the meringue onto the oiled A4 paper in your desired shapes. You can pipe small rounds, swirls, or even elongated shapes. Have fun creating different designs, especially if you’re baking with children!
Step 7
Place the A4 paper with piped meringue onto the wide microwave-safe dish and microwave. Here’s the key tip: Microwave in short intervals of 10-15 seconds, constantly checking to ensure the meringues don’t burn. Rotate the dish periodically if needed to ensure even cooking. Even baking is essential.
Step 8
Gently touch a meringue with your finger. If it doesn’t stick and holds its shape firmly, it’s done. Once they are firm and their shape is stable, remove them from the microwave and let them cool completely. They can be fragile when hot, so allow ample cooling time.
Step 9
If the inside of your meringue cookies still feels soft or undercooked after the initial baking, microwave them for an additional 10-20 seconds. Be vigilant to prevent burning during this extra step.
Step 10
Once completely cooled, your meringue cookies will be perfectly crisp and delightfully sweet! For maximum crispness, store them in an airtight container after cooling. Enjoy your incredibly easy homemade meringue cookies!
