How to Make Sumikko Gurashi Meringue Cookies!



FULL RECIPE HERE:
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SUMIKKO GURASHI MERINGUE COOKIES
Yield: 16 pieces
Active time: 1 hours
Total time: 3 hours

INGREDIENTS
130 grams Egg whites
260 grams Icing sugar
1 teaspoon vanilla extract
Food colouring pink, blue, green, yellow, brown, black

INSTRUCTIONS
1. In a large bowl, place the egg whites and the icing sugar. Mix until well combined.
2. Once that is all combined, place the bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat.
3. Using hand or stand mixer, beat on medium high until egg whites become bright white but still runny.
4. Add in vanilla extract, Then beat on medium high to stiff peaks.
This process will take for about 8-10 minutes.
5. Separate the batter in a few small bowl, Add in food coloring to the color for each character.

These information is for your guidance of what colour you will need for all the characters and details.

FOR BODY (big round tip):
– White (Shirokuma head)
– Soft blue (Tokage head)
– Soft Yellow (Neko head)
– Soft Green (Penguin head)

FOR DETAILS (small round tip):
– White (ears, hands for Shirokuma and nose for Neko)
– Soft blue (hands and fins for Tokage)
– Soft yellow (ears and hands for Neko)
– Soft green (hands for Penguin)
– Soft pink (ears for Shirokuma
– Brown (nose for Shirokuma)
– Yellow (mouth for Penguin)

6. Load the meringue batter into a pastry bag fitted with a round tip and a ziplock bag works too.
7. Line the baking tray with a parchment paper.
8. Then to pipe the meringue, start out by creating a round shape for each character (4 pieces for each character). And then adding other details.
9. Bake these off at 180 degress Farenheit (80 degress Celcious) for about 2 hours.
10. Once the meringue have come out from the oven, let it cool completely on the cooling rack.
11. Create the final details. I used Americolor food gel colouring mixed with vodka (rhum or lemon or vanilla extract will works too), or you can use food decorating pen or edible pen.

*You may substitute different extracts, if I’m adding a different flavor I usually like to still keep the vanilla but cut it down to 1/2 teaspoon, then add 1/4-1/2 teaspoon of the extract of choice. Be careful as some extracts (like Peppermint) are very strong, and you don’t want to use too much!

NOTES:
1. This recipe is so easy to remember. If you want to double or triple the recipe, just remember that the amount of the icing sugar is always twice as the egg whites.
2. Make sure that the bowl and beater that you are using to beat your meringue is completely grease and moisture free. Any moisture can ruin your meringues.
3. Crack your eggs in a separate bowl when separating the whites. Even a tiny bit of yolk can also ruin your meringues, so crack each egg in a small bowl before adding it to the bowl that you will be mixing the meringue batter in.
4. Do not whisk the meringue on high speed with an electric mixer. This will form an airy foam with lots of large air bubbles. When baked, these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly.
5. Don’t stop until you get stiff peaks. The batter will take several minutes, at least, of beating to achieve stiff peaks, but keep going. It will increase in volume and be very thick and glossy — that’s what you’re looking for!
6. Don’t over-beat your batter, either! Once you hit stiff peaks, stop! You can stir in your extract and any food coloring at this point, but don’t push it because over-beating the batter is just as bad as not beating it enough.
7. Do not bake it at too high temperature. The intense heat will cause the air bubbles to expand more efficiently, causing the mixture to rise, spread and crack.
8. You can store the meringues at room temperature in an airtight container for up to 3 weeks. Line parchment paper between each layer of meringues.

Nguồn: https://vesovietlott.com

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Comments

  • So cute..🥰😘🤩

    91091622 July 4, 2020 6:31 am Reply
  • I want to request to make Sumikko Gurashi cake

    zeny lee July 4, 2020 6:31 am Reply
  • I am too lazy to pipe the details 😂

    Annie Ralte July 4, 2020 6:31 am Reply
  • I can't eat it, because it's too cute🤭❤️

    zeny lee July 4, 2020 6:31 am Reply
  • 好可爱啊,作者是日本人吗?

    anonym intheworld July 4, 2020 6:31 am Reply
  • Your voice is so soothing and the cookies are so darn cute!

    Soksabai July 4, 2020 6:31 am Reply
  • Love your video instructions. These are so cute! (⁎˃ᴗ˂⁎)
    How do you store it after baking? I had tried meringue cookies and it gets sticky.

    Angela Liaw July 4, 2020 6:31 am Reply
  • please titles in spanish

    angeles mariam Rodriguez July 4, 2020 6:31 am Reply
  • These are too cute! your patience is insane! Thanks for sharing!!! ♥️

    bestbitesforever 💜 July 4, 2020 6:31 am Reply
  • Can I replace the icing sugar with caster sugar?

    Bts' Expiredjams July 4, 2020 6:31 am Reply
  • Good we dont need piping nossle for these!🤣🤣😂😍😘loved them😍😘😋😋❤❤

    sumita Banerjee July 4, 2020 6:31 am Reply
  • Can i know. Bake at top n bottom fire. Or only bottom fire for 2 hours. Tq….

    Nelly Lie July 4, 2020 6:31 am Reply
  • Hello! I tried to make these for my nieces, and unfortunately I couldn’t get a sphere 🙁 I wound up making swirls instead. They were very tasty! Any advice on how to make the body (like any specific piping tips I should use?) thank you!

    Joseph Lim July 4, 2020 6:31 am Reply
  • Потресающе

    Вкусная еда July 4, 2020 6:31 am Reply
  • Why all of my meringues were cracked with this recipe

    Rahele Abedi July 4, 2020 6:31 am Reply
  • Tottemo kawaiidesu!!! Sugoi!!!

    Miki July 4, 2020 6:31 am Reply
  • Amazing video , I don't know if I can eat them there's so cute.

    lucas Zero July 4, 2020 6:31 am Reply
  • too cute to eat!

    Arisha Domingo July 4, 2020 6:31 am Reply
  • Amazing..i'm from Brazil and I'm gonna try this today 💕💕💕🇧🇷

    Gabrielle Gomes July 4, 2020 6:31 am Reply
  • Awwwwwww so cute❤️❤️❤️I will make it tonight with my mom😁

    Effa Ros July 4, 2020 6:31 am Reply
  • Your voice is so calming!

    Derpy Pikachu July 4, 2020 6:31 am Reply
  • Why does my meringue not bake in the oven? It became this weird sponge egg texture type

    l e v July 4, 2020 6:31 am Reply
  • I love these!!!
    Very curious who the 86 people are who left a 👎🏼.

    Maroeschka Bode July 4, 2020 6:31 am Reply
  • i used your recipe to make meringue cookies – birds and homemade sprinkles for my parents' wedding anniversary's cake! Turned out so great, i wish i could share a pic with you ^^
    Birds cracked a little but were still great :>
    love from Russia <3

    Big Bird July 4, 2020 6:31 am Reply
  • I mix it with electronic mixed about 10 min but why it still can’t get stiff peak ?

    Mi mi Mi July 4, 2020 6:31 am Reply
  • Can I ask the reason of mixing food colouring with vodka please? Can I use only food colouring painting eyes and mouths without mixing anything? Will that dry?
    Also I have seen recipe baking for only one hour, or bake one hour and stay in oven for another hour without heat, or 2 hours like yours. What are the difference?

    icy ngan July 4, 2020 6:31 am Reply
  • Sooooo cute 👍👍💞😍💝🤩 . Tkssss 🙏

    catmai duyen July 4, 2020 6:31 am Reply

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