Cracker Meringue Cookies
Sometimes, the laziness gets to me too. When I feel like making quick cookies, and don’t have a lot of time on my hands, these crisp cracker meringue cookies can be considered. They are based on small, round and salty crackers, as a cookie base. All there’s left to do is to make a simple meringue, and bake.
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Last modified:
Cracker Meringue Cookies:
Equipment: No special equipment is needed.
Recipe: 35 Cookies
| Ingredient | Amount (g / units) |
| Small Crackers (“Krit”) | 70 pieces |
| Egg Whites | 35g (1 Large egg white) |
| White Granulated Sugar | 35g |
Preparation instructions:
- Pre-heat your oven to 90C (fan mode on), placing a baking rack at the middle shelf inside the oven.
- In a medium bowl, using an electric handheld mixer, beat the egg whites with the sugar to very stiff peaks meringue. Transfer the meringue to a piping bag fitted with a plain round 16mm piping tip (optional).
- Arrange the crackers, evenly spaced, on a baking sheet lined with parchment paper.
- Pipe the meringue on top of each cracker, and cover it with another cracker.
- Bake for 1.5 hours. The meringue should set and harden completely. If the meringue still feels soft, return the cookies back to the oven for 30 more minutes.
- Cool down completely before storing in an airtight container.
