I love licorice, especially salt licorice.
These licorice meringues cookies are super delicious.
They are chewy and gooey in the middle, it is a dream for licorice lovers, just saying.
If you don’t love licorice, just leave it out and add vanilla or other flavors.
See the video belowÂ how to make these Christmas trees, and roses meringues shapes.
In case you did not know, I have a special holiday offer on my baking book, for each book you buy you get a free apron of your choice. Click the link here to have a look in my shop.
LICORICE MERINGUES ( 40 pieces)
- 400-gram superfine sugar orÂ sugar
- 200-gram egg whites
- 2 tbsp. raw licorice powder
- lemon juice for cleaning the bowl and whisk
You will need;
- piping bag
- wilton 1B nozzle
- Preheat your oven to 200Â CÂ° /Â 392Â FÂ°
- Line two large baking trays with a silicone mat, or use parchment paper and set aside.
- Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Line a medium baking tray with baking parchment, pour in the sugar and warm it in the oven for 7 minutes. ( use a timer)
- A soon as the sugar is in the oven, right away pour the egg whites into a mixer and whisk them slowly for some minutes, allowing small stabilizing bubbles to form, then increase the speed to medium so the meringues become stiff peaks.
- When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.
- Take the sugar out of the oven, and turn the oven down to 100Â CÂ°
- With your mixer on full speed, very slowly add one teaspoon of the hot sugar into the beaten egg whites, take your time when you do this, and don’t be tempted to add more than one teaspoon at a time.
- Make sureÂ the mixture comes back up to stiff peaks after each teaspoon of sugar
- Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture and all of the sugar is incorporated.
- Add the raw licorcie powder and continue to mix for one minutt more.
- You will need a disposable piping bag and an wilton 1Bnozzle,Â place the nozzle in the bag and cut theÂ tip-off.
- Spoon your meringues mixture into a large piping bag.
- If you are using parchment paper to pipe the meringues on, you will need to add some meringues mixture underneath the parchment paper below so it sticks to the baking tray.
- Pipe out your meringue roses, or make Christmas trees, ( video coming tomorrow)
- Bake for about 50 minutes or until theÂ meringue basesÂ come off the parchment paper clean.
- These licorice meringues keeps well for 2 weeks, in a container or wrapped in plastic wrap.