How to Make Pandan Meringue Cookies

How to Make Perfect Pandan Meringue Cookies

Meringue cookies are a light, airy treat that’s as beautiful as it is delicious. Adding pandan extract to the mix not only gives these cookies a stunning green hue but also infuses them with a unique, tropical flavor. This recipe uses lemon juice as a natural stabilizer in place of cream of tartar, making it accessible and easy to follow. With just a few simple ingredients, you can whip up these pandan meringue cookies that are perfect for snacking, gifting, or impressing your guests at any gathering.

Why Pandan?

Pandan is a plant native to Southeast Asia, prized for its subtle vanilla-coconut flavor. It’s often used in desserts like cakes, jellies, and drinks, and now it’s taking center stage in these meringue cookies. The result? A treat that’s both delicate and irresistibly fragrant.

Ingredients

To make these pandan meringue cookies, you’ll need:

Main Ingredients:

• 8 large egg whites (room temperature)
• 1 1/2 cups granulated sugar
• 1 tsp lemon juice (acts as a stabilizer)
• 1 1/2 tsp pandan extract
• A pinch of salt

Optional Decorations:

• Edible gold, glitter or sprinkles

Equipment Needed

• Electric mixer (stand or handheld)
• Large mixing bowl
• Ziploc/Piping bags with star tips (optional)
• Baking sheets lined with parchment paper

Storage

Once cooled, store your pandan meringue cookies in an airtight container at room temperature. They’ll stay fresh and crispy for up to two weeks. Avoid storing them in humid conditions, as the moisture can make them sticky.

Tips for Success

1. Room Temperature Egg Whites: Room temperature egg whites whip up faster and achieve better volume than cold ones.
2. Slow Sugar Addition: Gradually adding sugar ensures it dissolves fully, resulting in a smooth and glossy meringue.
3. Low and Slow Baking: Baking at a low temperature dries out the meringues without browning or burning.
4. Avoid Overmixing: Once the pandan extract is added, mix gently to retain the airiness of the meringue.

Why You’ll Love This Recipe

These pandan meringue cookies are not only visually stunning with their light green hue but also incredibly flavorful. The pandan’s tropical aroma pairs perfectly with the light sweetness of the meringue, creating a melt-in-your-mouth experience. They’re also naturally gluten-free, making them a great option for those with dietary restrictions.

Perfect for Any Occasion

Whether you’re hosting a tea party, preparing for a holiday gathering, or just looking to satisfy your sweet tooth, pandan meringue cookies are a crowd-pleaser. Their delicate texture and unique flavor make them stand out among traditional cookies.

Conclusion

Pandan meringue cookies are a delightful way to elevate your dessert game. With minimal ingredients and a straightforward process, this recipe is perfect for both novice and experienced bakers. Plus, the vibrant green hue and tropical flavor are a plus!

Let me know if you try making these pandan meringue cookies at home. Don’t forget to share your creations on social media and tag me—I’d love to see them!

How to Make Pandan Meringue Cookies

Recipe by Jen H. DaoCourse: dessertCuisine: asian, american, frenchDifficulty: easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Ingredients

• 8 large egg whites (room temperature)

• 1 1/2 cups granulated sugar

• 1 tsp lemon juice (acts as a stabilizer)

• 1 1/2 tsp pandan extract

• A pinch of salt

Directions

• Preheat the Oven
  Start by preheating your oven to 200°F (93°C). A low baking temperature is crucial for drying out the meringues without browning them. Line your baking sheets with parchment paper to prevent sticking.
• Prep the Egg Whites
  Separate the egg whites from the yolks carefully to avoid any contamination from yolk or grease, which can hinder the meringue’s ability to whip up properly. Allow the egg whites to come to room temperature for optimal whipping.
• Whip the Egg Whites
  In a large mixing bowl, add the egg whites and a pinch of salt.
  
  Using an electric mixer, beat the egg whites on medium speed until they form soft peaks. This means the peaks will slightly droop when you lift the whisk.
• Add Lemon Juice and Sugar
  Add the lemon juice to stabilize the egg whites and prevent them from collapsing.
  
  Gradually add the granulated sugar, 1-2 tablespoons at a time, while continuing to beat the mixture on medium-high speed.
  
  Beat until the meringue forms stiff peaks and becomes glossy. You’ll know it’s ready when the meringue holds its shape even when you invert the bowl.
• Add Pandan Extract
  Gently fold in the pandan extract using a spatula. The meringue should turn a beautiful pale green color.
  Be careful not to overmix, as this can deflate the meringue.
• Pipe or Spoon the Meringue
  Transfer the meringue to a ziploc/piping bag. Pipe small swirls or dollops onto the prepared baking sheets, leaving about an inch of space between each cookie. If you don’t have a piping bag, use a spoon to create rustic mounds.
• Bake the Meringues
  Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift off the parchment paper. Turn off the oven and allow the meringues to cool completely inside to avoid cracking.

Recipe Video