Crunchy and sweet meringue cookies are my all-time favourite since childhood and I love to make it at home for my family. It is a fun activity to do with kids and we can customize its shape and colours as we like. It’s gluten free, nut free and lactose free and an attractive and colourful addition to any party table.

Preparation time and cooking: 2.5 hours           

Diet: Gluten-free, dairy-free, nut-free                

Serving: depend on the size you can make 50-60 pieces of 1 inch cookies

Ingredients

• 100g icing sugar
• 115g caster sugar
• 100g egg white (3-4 eggs depending on the size of the eggs at room temperature)
• 12g corn flour
• pinch of salt
• gel food colour

Instructions

1. Preheat the oven at 80^oC.
2. Sift 100g sugar, pinch of salt and 15g cornflour together and keep aside.
3. Take 100g egg white (approximately 3-4 eggs) and add into the stand mixture. (Break the eggs one by one and transfer the egg white into the bowl of your stand mixture. Make sure egg yolks are not added)
4. Whip for 4-5 minutes. Gradually increase the speed from low to medium-high speed until frothy.
5. Gradually add 115g caster sugar and whip until you get stiff peak.
6. Divide the sifted icing sugar and cornflour into 3 portions and gradually add into the mixture until well combined. Do not over mix.
7. Add your preferred colours and flavours
8. Pipe and bake at 80^oC preheated oven for 2 hours.

You can pipe the mix in any size or design, or you can pipe over unbaked cookies or popsicle sticks.

(For the design featured in the image: stick the meringues with royal icing on a baking sheet covered Styrofoam cone.)