a Ventray Stand Mixer

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5 787

Swiss Meringue Buttercream Cookies

You can pipe these cookies into small hearts, stars, or squiggly snakes, they are super fun to make

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you can also use the swiss meringue buttercream to pipe onto your cakes or upcakes instead of baking them into cookies

A few tips for making swiss meringue cookies
(1) add butter piece by piece, do not rush the process
(2)for rainbow meringue cookies, color in strips around the inner of the piping bag before adding buttercream to piping bag
(3)when the cookies can pull away from parchment paper, they have a hollow sound than they are ready to eat

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Ingredients

  1. 4 large egg whites
  2. 300g caster sugar
  3. 400g unsalted butter softened at room temperature
  4. 1 tsp vanilla extract
  5. zest of orange or lemon (optional)

Equipments

  1. Piping bag
  2. star or round nozzle tip
  3. baking pan
  4. parchment paper

Directions

  1. Using a double boiler, add in egg whites, and sugar, stirring over medium low heat until sugar dissolved
  2. Place bowl back to Ventray Stand mixer, attach wire whisk, mix at high speed for about 10 minutes or until mixture completely fluffy and cooled. Stiff peak forms .
  3. Add softened butter piece by piece while mixing at a medium speed
  4. Blend for another 3-5 minutes or until buttercream silky smooth
  5. Add in vanilla extract and zest and blend for another 30 seconds
  6. Scoop buttercream into pipping bag with a round or star nozzle
  7. Pipe buttercream into desired shape onto parchment paper on baking pan

Oven Directions

  1. Preheat oven to 212 °F
  2. Bake for about 35-45 minutes or until they can pull away from parchment paper easily and no browning on the cookie

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