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
I remember very well these type of sweet cookies. Beautiful...and I am sure these will attract children more than the adults.
ReplyDeleteThese are so pretty! Love the pink meringues.
ReplyDeletewow that is cute and nice..
ReplyDelete好喜欢第一张照片！喜欢照片的感觉，，，
ReplyDelete原本看到一个食谱和这个蛮相似的
ReplyDelete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.
ReplyDeleteI'm here for the meringue cookies! Pink is my choice!
ReplyDeleteSueSue, 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.
ReplyDelete2 hrs is a bit too long, what temp you used?
The pink colour is very lovely
ReplyDeleteThis recipe reminds me of the "Atap Chi" cookies that I bought at sundry shop.
ReplyDeletelovely cookies， i finish distribute my strawberry powder, no choice, u need to belanja me makan now, hahahaha!
ReplyDeleteThese cookies are very cute leh!
ReplyDeleteBetul tu Sonia... setuju! memang selalunya telur putih terbuang begitu saja. Thank you for sharing!
ReplyDeleteI love this ice cream cookie. So pretty and the strawberry flavour sounds so wonderful :)
ReplyDeleteLooks really cute and colourful!
ReplyDeleteI 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 :)
ReplyDeleteI didn't know it named ice cream cookies, hehe..
ReplyDeleteHey 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....
ReplyDeleteHave a lovely evening.
Kristy
These pretty little pink cookies are so cute!
ReplyDeleteSonia,
ReplyDeleteVery pretty cookies!! finally I'm back to my own kitchen thinking of what to bake for CNY.... ^^
These are so pretty.
ReplyDelete我家的小孩最爱这个了，我一定不会错过的。。。
ReplyDeleteCute little meringue cookies. Brought back a lot of memories. I like the pink one
ReplyDeletethese cookies look so cute and the lovely pinky is good for cny
ReplyDeletewao.... what a sweet cookies you have made. so beautiful n lovely colour. my son must like this.
ReplyDeleteHi Sonia, very sweet pink colour of these cookies. Admire your skills and creativity.
ReplyDeleteI 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!
ReplyDeleteice cream cookies...is it that mini size cookies with meringue on top. (same like Cass, I dont know the name la...heeheehee)
ReplyDeleteI 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!
ReplyDeleteWowwwwwwww.. looks absolutely tempting and inviting.. awesome clicks too :)
ReplyDeleteso cute... i love d very soft colour..
ReplyDelete好特别的一款小饼干。。。。。
ReplyDelete哎哟。。我还没有开工呢！！！
Sonia,
ReplyDeleteLovely 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
ReplyDeleteOh so cute! I love both the flavors and colors!
ReplyDeleteOh Sonia ! Those meringue are so pretty ! Love both flavor :D I love that cute spoon as well !
ReplyDeletePretty 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!
ReplyDeleteHi can i know what is the name for the strawberry powder? Can i use strawberry emulco instead?
ReplyDeleteHi can i know what is the name for the strawberry powder? Can i use strawberry emulco instead?
ReplyDeleteThis comment has been removed by the author.
ReplyDeletemushloom, you can get the strawberry powder from bakery ingredients shop, and I think use strawberry emulco should be alright too.
ReplyDeletenot 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?
ReplyDeletethe 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.
ReplyDelete