Miffy Meringue Cookies
162Min
24Servings
35Cal
MediumLevel
VegetarianGluten freeKid friendlygluten-freedairy-freevegetarian
#meringue#cookies#baking#cute#animal-shaped
Equipment
Oven
Baking sheet
Parchment paper
Mixing bowl
Electric hand mixer
Mixing spoon
Ingredients
Main Ingredients
egg whites (room temperature)
4 piece
granulated sugar
200 g
cream of tartar
0.5 tsp
vanilla extract
1 tsp
cornstarch
1 tsp
Instructions
1
Prepare Equipment and Workspace
Preheat oven and prepare baking sheet with parchment paper.
10 min
Ensure all equipment is completely grease-free for proper meringue formation
2
Whip Egg Whites
Beat egg whites with cream of tartar until soft peaks form.
5 min
Start on low speed and gradually increase to medium-high
3
Add Sugar Gradually
Slowly add sugar while continuing to beat until stiff, glossy peaks form.
10 min
Add sugar 1 tablespoon at a time to prevent deflating
4
Finish Meringue Base
Fold in vanilla extract and cornstarch until just combined.
2 min
Do not overmix to maintain airiness
5
Pipe Miffy Shapes
Pipe meringue into cute bunny shapes on prepared baking sheet.
15 min
Use a piping bag with round tip for consistent shapes
6
Bake Meringue Cookies
Bake at low temperature until crisp and dry throughout.
90 min100°Ctimer 90 min
Do not open oven during baking to prevent cracking
7
Cool Completely
Turn off oven and let cookies cool inside with door slightly ajar.
30 mintimer 30 min
Cooling slowly prevents cracking
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Room temperature
Store in airtight container to maintain crispness. Can be frozen in single layers separated by parchment.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.