I am sure a lot of egg white left after you made CNY cookies like example pineapple tarts..Save the egg white and aged for at least one day, and you can made this ice cream cookies (or meringue cookies). You can easily seeing peoples selling this ice cream cookies in the morning or night market, and the price is quite expensive. Why not try to make yourself ?
Last time, i made Mocha flavour but this time i add strawberry powder that i won from a giveaway that organized by Penang bloggers.
Kids especially love this cookies!
When i tried to followed my old recipe, don't know why it was not working this time ..After consulted to the bakery shop owner, she said my oven temperature is too low ( last time i baked at 70C using my old microwave convention oven) . She said in any baking, the temperature at least must have 100C..So she suggested me to bake at 120C..and this time it work ! Also i noticed that using aged egg white (cover container with cling film and store in the fridge) has more stable meringue than use fresh egg white...
Ice Cream Cookies (Meringue cookies)
(recipe source: modified from old recipe, by Sonia aka Nasi Lemak Lover)
*makes 100++, depend the size of the tips used
88g egg white (aged)
55g icing sugar
1/4tsp cream of Tartar
1/2tbsp corn starch
For strawberry flavor- add 1tsp strawberry flavor powder
For Mocha flavor- add 1tsp cocoa powder and 1/2tsp coffee powder
Method
1. Add in tartar into egg white, beat egg white over high speed for 1min till foamy.
2. Gradually add in icing sugar and beat till soft peaks.
3. Add in corn flour and continue beat till stiff peaks (total beating takes about 5mins)
4. Gently fold in flavor powder into meringue using a spatula, combine well.
5. Pipe the egg white mixture (meringue) on the baking tray that line with non-stick baking paper.
6. Bake at pre-heated oven at 120C (fan forced) for 60mins until dry and crispy (every oven is difference, please adjust accordingly).
7. Remove pan from oven, not more than 1min (don’t wait too long otherwise it will become sticky), quickly peel off the cookies and immediately put into an air-tight container and close tightly (use Milo tin or milk tin is the best storage container).
Tips use – Wilton 1M, French tip # 864
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
43 comments:
I remember very well these type of sweet cookies. Beautiful...and I am sure these will attract children more than the adults.
These are so pretty! Love the pink meringues.
wow that is cute and nice..
好喜欢第一张照片！喜欢照片的感觉，，，
原本看到一个食谱和这个蛮相似的
很想开工
不知道有没有时间做~~
Hi Sonia, wanna check with you, you store the cookies while it is still hot? I dont know why meringue became sticky after 2 hours in the oven.
I'm here for the meringue cookies! Pink is my choice!
SueSue, yes, you have to store immediately into an air-tight container even still slight hot, otherwise it will become sticky very quickly. After hot come out from oven, so long you can remove them, quickly through them into container and close tightly.
2 hrs is a bit too long, what temp you used?
The pink colour is very lovely
This recipe reminds me of the "Atap Chi" cookies that I bought at sundry shop.
lovely cookies， i finish distribute my strawberry powder, no choice, u need to belanja me makan now, hahahaha!
These cookies are very cute leh!
Betul tu Sonia... setuju! memang selalunya telur putih terbuang begitu saja. Thank you for sharing!
I love this ice cream cookie. So pretty and the strawberry flavour sounds so wonderful :)
Looks really cute and colourful!
I love the pinkish of this cookies! it makes me think of the type of cookies which I used to eat when I was young, it has this colouful meringue on top :)
I didn't know it named ice cream cookies, hehe..
Hey Sonia, love the pinkish colour. So pretty! Just perfect for the coming CNY cause Valentine's Day is just a few days away from there. hehe....
Have a lovely evening.
Kristy
These pretty little pink cookies are so cute!
Sonia,
Very pretty cookies!! finally I'm back to my own kitchen thinking of what to bake for CNY.... ^^
These are so pretty.
我家的小孩最爱这个了，我一定不会错过的。。。
Cute little meringue cookies. Brought back a lot of memories. I like the pink one
these cookies look so cute and the lovely pinky is good for cny
wao.... what a sweet cookies you have made. so beautiful n lovely colour. my son must like this.
Hi Sonia, very sweet pink colour of these cookies. Admire your skills and creativity.
I think my kids will love these to bits! Just like sweet little candies that melt in the mouth. :)) it's such a great idea to makes these for CNY, good one Sonia!
ice cream cookies...is it that mini size cookies with meringue on top. (same like Cass, I dont know the name la...heeheehee)
I love that too, especially the meringue part. I used to eat the meringue & throw away the biscuit.Hahaha!!
Thanks for the recipe, ya ^o^
You baked your meringue cookies so well. They are all so pretty!
Wowwwwwwww.. looks absolutely tempting and inviting.. awesome clicks too :)
so cute... i love d very soft colour..
好特别的一款小饼干。。。。。
哎哟。。我还没有开工呢！！！
Sonia,
Lovely ice cream cookies!
You bake them so well. The pink ones are so pretty!
mui
好浪漫的冰淇淋饼干。。欢喜
Oh so cute! I love both the flavors and colors!
Oh Sonia ! Those meringue are so pretty ! Love both flavor :D I love that cute spoon as well !
Pretty cookies for CNY I have some egg whites in the fridge right now...I wonder if I can still use it after a week in the fridge? Can't bake now!
Hi can i know what is the name for the strawberry powder? Can i use strawberry emulco instead?
Hi can i know what is the name for the strawberry powder? Can i use strawberry emulco instead?
mushloom, you can get the strawberry powder from bakery ingredients shop, and I think use strawberry emulco should be alright too.
not sure y mine all turned out to be flattened discs. is it because i pipe too little? should it look the same before and after baking?
the taste is ok though. crispy :) think adding emulco makes the meringue wet. will try the cocoa flavour which makes use of powder to add flavour instead.
Hi. i had baked this meringue last saturday using matcha powder. I store it in container after out from oven but i dont know why on the next day it start feeling sticky.
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