Sweet & Salty! Cracker Meringue Cookie Recipe
Easy Homemade Sweet and Salty Cracker Meringue Cookies
Experience the delightful combination of crispy, melt-in-your-mouth meringue cookies with the savory crunch of crackers. These adorable cookies boast a perfect sweet and salty balance, making them an ideal treat or gift. Enjoy an elevated flavor experience when paired with cheese crackers! Follow this detailed, beginner-friendly recipe to bake delicious meringue cookies at home.
Ingredients- 2 large egg whites (room temperature)
- 76g granulated sugar (equal weight to egg whites)
- 4g lemon juice (acts as a stabilizer)
- 2 mini crackers (choose your favorite, e.g., mini vegetable crackers, mini Oreos)
- Food coloring (pink – for blush)
- Food coloring (orange – to mimic cheese color)
Cooking Instructions
Step 1
Start by preparing your mini crackers, which will form the base of your cookies. Mini vegetable crackers offer a great savory contrast, while mini Oreos will result in a sweeter meringue cookie. Choose based on your preference.
Step 2
Line a baking sheet with parchment paper or a silicone baking mat. Place the prepared mini crackers on the sheet, ensuring they have some space between them. It’s important to position them stably so they don’t move around during baking.
Step 3
Separate 2 large egg whites into a clean bowl. Be careful not to get any yolk in the whites, as this can prevent the meringue from forming properly. Measure out 76g of granulated sugar, which should be equal in weight to your egg whites. This ratio is crucial for the sweetness and stability of your meringue.
Step 4
Add the egg whites to the bowl and gradually add the sugar in 2-3 additions while gently mixing with a whisk. Do not whip yet; simply stir until the sugar is somewhat dissolved into the egg whites.
Step 5
Now, let’s prepare for the Swiss meringue method. Fill a saucepan or deep skillet with water and bring it to a simmer over medium heat. Ensure the bowl with the egg whites doesn’t touch the simmering water; we’ll be cooking the whites gently with steam.
Step 6
Place the bowl of egg whites over the simmering water. Be careful not to let the bottom of the bowl touch the water. Using the lowest speed of your electric mixer, continuously stir the egg whites. Heat them until the temperature reaches 50-60°C (122-140°F), which should take about 3-5 minutes. The mixture should feel warm to the touch.
Step 7
Once the egg whites reach the desired temperature, remove the bowl from the heat. You can discard the hot water.
Step 8
Add 4g of lemon juice to the warmed egg whites. Lemon juice helps stabilize the meringue and also helps to cut through any potential eggy flavor.
Step 9
Whip the mixture with an electric mixer on medium-high speed for about 4 minutes. You’ll see soft peaks form initially, which will gradually become stiffer and glossier. The meringue is ready when it forms stiff peaks that stand straight up when you lift the beaters, and it doesn’t slide out when you tilt the bowl.
Step 10
It’s time to add color! To achieve a cheesy look, mix some orange food coloring into a portion of the meringue. The pink food coloring will be used later for a cute blush effect. Prepare piping bags fitted with a round tip, filling each with the colored meringue.
Step 11
Pipe the meringue mixture in a round dollop onto each cracker. Ensure you cover the cracker completely. You can adjust the amount of meringue based on the size of your crackers.
Step 12
Gently place another cracker on top of the piped meringue, pressing down lightly. The meringue will slightly spread between the crackers, creating a charming shape. Avoid pressing too hard, as this can deflate the meringue.
Step 13
Using the pink meringue, add a round “blush” to each cookie. You can aim for a cute character face appearance. Using a small tip will allow for more delicate details.
Step 14
Bake in a preheated oven at 90°C (195°F) for approximately 1 hour and 30 minutes. Baking at a low temperature for an extended period is key to ensuring the meringues are crisp all the way through.
Step 15
About 30 minutes into baking, if you notice the tops browning too quickly, you can loosely cover the cookies with aluminum foil. Adjust the baking time and temperature according to your oven’s specifications.
Step 16
After 1 hour and 30 minutes, remove the perfectly baked meringue cookies from the oven and let them cool completely on a wire rack. If the cookies feel sticky or soft inside after cooling, they are underbaked and need more time in the oven (an additional 10-20 minutes). Once fully cooled, melt some coating chocolate and use a fine brush or toothpick to draw eyes, a nose, and a mouth for even cuter cookies.
Step 17
Decorate with cute faces using the coating chocolate! Even drawing just a few expressions will result in wonderfully charming cookies. Tools like a small brush or a toothpick can be helpful for drawing.
Step 18
The finished cracker meringue cookies are a joy to behold. The combination of savory crackers and sweet meringue is truly irresistible. Even those who don’t typically favor meringue cookies will likely find themselves enjoying 3-4 of these!
Step 19
Meringue cookies can be stored in an airtight container at room temperature for up to 2 months. Adding a food-grade silica gel packet to the container will help absorb moisture and keep them fresh for longer.
