Cinnamon-Orange Meringue Cookies
Meringues and meringue cookies have long been popular sweets, especially during the holiday season. The special combination of orange and cinnamon gives a unique and festive flavor to this simple but spectacular dessert. Meringue cookies are easy to make, but a few tricks can help you achieve the perfect texture: it's important that the egg whites are at room temperature and that the sugar is added gradually. These crispy and light sweets are perfect with a hot tea or coffee, but can also be packaged as a gift!
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Ingredients for this recipe
Servings: 20
3
Egg Whites
180
g
Powdered Sugar
1
Orange Zest (Grated)
1
tsp
Cinnamon
1
tsp
Lemon Juice
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Preparation Steps
1
Place the egg whites in a clean, dry bowl and beat on medium speed until soft peaks form.
2
Gradually add the powdered sugar, beating constantly until the meringue is glossy and stiff peaks form.
3
Add the grated orange zest, cinnamon, and lemon juice, then gently fold to incorporate the flavors evenly into the meringue.
4
Transfer the meringue to a piping bag fitted with a star tip. Pipe small circles onto a baking sheet lined with parchment paper to form the cookies.
5
Place the meringue cookies in a preheated oven at 200°F (90°C) and bake for about 1.5 hours, or until they are completely firm but not browned.
6
Remove from the oven and let cool completely. Carefully peel them off the parchment paper and serve.
