Jacques Pépin’s Meringue Cookie Recipe – Only Needs 2 Ingredients! | Cooking at Home | KQED

Do you have a sweet tooth but your pantry is short on baking supplies? Jacques Pepin’s meringue cookie recipe only requires two ingredients: egg whites and sugar. That’s it! Jacques also shares a few handy tips for how to use a pastry bag.

What you’ll need:
4 large egg whites, 1 cup sugar

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– Hi, Jacques Pépin and I’m cooking at home. You know, one of the thing that I do often when I have leftover egg white and if I know my granddaughter is coming, is meringue, I can do them, put them in a plastic box in the pantry and they can stay there for weeks, you know. I have four egg white here,

And four egg white is standard. As you see, well, I don’t have that much here, four. The whisk barely touch it. So what I do, I open this and let it fall. That give me that much more, so I know it touch the bottom of the pan

And that is gonna be for a few minutes Until it gets nice and really foamy and holding. And then I put the sugar. Now you can see I just stop it to show you how it hold a nice shape. So now I’ll put the sugar in it. And I put the sugar relatively fast. One cup of sugar. Okay, that’s it. My mother never used a pastry bag, (chuckles) but I’ll show you how to you the pastry bag, especially now we have them in plastic like this. So to come back. Usually, you turn this upside down, so that you clean up the side of your bowl.

I have one here, the standard one, which is just straight. Theoretically what you do too, you push that in like this, so that you know it’s not going to come out. And if you have something high like this or above, you put that in, and that help you

To put your mixture in there. So here, I have my meringue. I mean, theoretically what you do, you hold it underneath here like that. You can clean up. Okay, your meringue, I’ll show you some of it with that. See here, you clean up, you bring that back here,

So the thing is nice and clean. At the end, you fold that like an accordion like this and you bring it here, and then you press with that part of the hand, never opening this. Now you can extend this, you know, bring it… And as you bring it, you turn it.

So here I have it. This way I can do that type of thing. You know, like a drop. This, or a regular meringue this way. You can use a fluted one. At that point, I will put this way. And as you can see here, I have… I have four egg white

And quite a lot of meringue with those. Okay, now of course, my mother, as I said, never use a pastry bag. And it’s perfectly fine to use them just like this. Use a big… And in fact, it does a different look. Here. Another one here. Actually…

Even have some leftover, so I’ll put it on top of this. So that goes into the oven. Very often, people cook it at a very low temperature. So some people say the meringue should stay very white. I don’t agree with that. I cook it at 225, which is a bit higher

And meringue will be slightly beige in color, but a very nutty taste. So here it goes for about close to three hours. And that’s it, my meringue are cooked. Very, very light. You know, you can see that, and slightly beige. I like them that color. Very crunchy. Mm. (meringue crunches) It is the best meringue this way. You can present them this way, serve them with a bit of whipped cream. Can even sometime… We put some jam in there, maybe a bit of jam or chocolate if you have chocolate. We glue two meringue together like this that you serve

Maybe with a little bit of whipped cream or whatever. That’s a classic dessert. Otherwise, I put them in one of those container here. And this is it. They have to be tightly cover and they’ll stay there for weeks, months, you know. So without any problem if they are tightly covered like this.

And this is how you make meringue, a great dessert for very little money. Hope you enjoy it. Happy cooking.