Hey Everyone, welcome to my channel. Today I’m going to share with you the best and the easiest recipe for making eggless meringue cookies. Meringue Cookies are very light, airy in texture , slightly sweet and are delight to eat. Meringue Cookies are usually made by whipping egg whites but in this recipe I have made it without egg whites. Follow the recipe properly and guarantee that your cookies will turn out perfect.

Ingredients:

1 ½ cup Chilled whipping cream ( I have used non dairy whipping cream here which is slightly sweetened)
2 tablespoons milk powder
¾ cup corn flour
¼ cup almond flour
Food colour of your choice (I have used gel food colour)

If your whipping cream doesn’t contain added sugar, then add 2 tablespoons of icing sugar along with the milk powder while whipping the cream.

Make sure the cream is chilled.
Whip the cream with a hand whip or whip blender till it’s little thick. Add the milk powder ( and icing sugar if needed)
Whip till you get stiff peaks.

Shift the corn flour and almond flour through a strainer.

Gradually add the flour mix to the whipped cream and gently fold it in. Don’t overmix.

We need the fluffy cream for the cookies to turn light and airy.

After the flour mix is incorporated divide the mixture into equal portions and add food colour of your choice. Mix gently.

Transfer the cream mixture into different piping bags. You may fix a star nozzle or you may pipe without nozzle too.

Line a baking tray with butter/parchment paper.

Secure the paper by applying little mixture on the four corners in the downside.

Preheat the oven at 100°C. Place the tray in the middle rack.
Bake for 1 ½ hour 90minutes) at 100°C.

Once the cookies are baked, don’t take then out immediately. Let them stay inside the warm oven until the oven is completely cool/ leave them inside the warm oven for an hour.



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