Baiser Plätzchen are classic German Meringue Cookies. They have only 4 ingredients, are naturally grain-free and super light. Baiser cookies are a great way of using up leftover egg whites for recipes that require just egg yolks For example German Butter Cookies, German Vanilla Pudding or German Vanilla Sauce.
History
There are many theories on who invented the Baiser recipe. One theory is that Baisers were invented in a Swiss village called Meiringen at the end of the 17th Century. So this is where the English name for Meringues Cookies originated from. However, the word "Baiser" comes from the French word for "kiss". I read on another source that the cookie was first called "Baiser" by Elizabeth the First. They were exported as a delicacy to the queens and kings in Europe. Nobody knows for sure the true story.
Tips for the BEST Baiser Recipe Success
- Choose fresh ingredients - All you need is sugar and egg whites. However, double-check that the sugar does not have any lumps and that the egg whites are fresh and not been spoiled with egg yolk
- Keep eggs whites at room temperature
- Clean up - A bowl and a whisk are the essential equipment. However, make sure that the bowl is clean. There should be no traces of grease. I suggest giving the bowl and whisk a quick wipe with some white vinegar to make sure. Is it best to use a steel bowl as sometimes grease sticks to plastic.
- Choose the easy way - you can off course whisk the egg whites with a manual whisk. It takes a long time and lots of arm muscle. Give yourself a break and use an electric hand or stand mixer.
- Add enough sugar. The high volume in sugar stabilizes the egg whites. So, don't save on the sugar in this cookie. The sugar to egg balance should be 2:1.
- Add a pinch of salt. This will also help stabilise the egg whites. You can also use some crème of tartar if you have some handy.
- Don't hurry - there is no need to take the Baiser straight out of the oven once baked. You could leave them with the door closed overnight, which will help to remove all moisture.
How to shape the Baiser cookies
You can choose from two options:
- you can create the baiser cookies with a piping bag (affiliate link). These make the familiar peaks. Use a star tip.
- Another fun way to shape the baiser is in a snowman form. You can use a round tip for your piping bag (affiliate link). However, you don't need to use a piping bag (affiliate link) for this version. A spoon will do. You can decorate the snowman faces with some melted chocolate and a clean (new) watercolour paint brush.
I thought both methods were easy enough. But I preferred the snowman. Mainly because my boys (2 & 4) love snowmen and were excited to see them. It's also a lot easier just creating the snowmen with a spoon.
How to store the cookies and how long do they last?
Store them in a dry, airtight container. Keep away from moisture. They last for about 6 months.
Interested in German Christmas?
- Read my Guide on German Christmas Food.
- Discover all about German Christmas Market Food
- And see all of our Christmas Recipes
More German Christmas Baking Recipes
- Marzipan Cookies
- Lebkuchenherzen Recipe - German Gingerbread Hearts
- German Butter Cookies
- Vanillakipferl
- Kokusmakronen (German Coconut Macaroons)
- Spitzbuben (German Jam Cookies)
- German Gingerbread Cake (Gewürzkuchen)
- German Stollen Recipe (German Christmas Cake)
- Bremer Klaben (German Christmas Bread)
- Bethmännchen (Almond Marzipan Cookies)
Did you try this recipe?
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Recipe
Baiser Plätzchen - German Meringue Cookies
Equipment
- whisk
- electric handmixer
- mixing bowl
Ingredients
- 4 egg whites at room temperature
- 1 pinch salt
- 2 teaspoon vanilla extract
- 300 g (1 ½ cups) sugar
Instructions
- Add the egg whites and salt in a clean, grease-free bowl. Now, whisk the egg whites until you achieve soft peaks.4 egg whites, 1 pinch salt
- While whisking, slowly add the sugar and vanilla extract (affiliate link) to the egg mixture. The egg whites need to be as stiff as possible.300 g sugar, 2 teaspoon vanilla extract (affiliate link)
- Preheat the oven to 60°C / 140°F. Line a baking tray with parchment.
- Transfer the mixture into a piping bag (affiliate link) fitted with a star tip. Pipe various shapes onto the tray.
- Leave the Baiser cookies in the oven for about 4-5hours to dry.
- .Store in an airtight box to avoid moisture.
Notes
- 1 egg white (approx 37.5 g /1.7 oz) needs 75 g of sugar
- 2 egg whites needs (approx 75 g /3.4 oz) needs 150 g sugar
- 3 egg whites need (approx 225 g /5.1 oz) needs 225 g sugar
- 5 egg whites need (approx 187.5/5.1 oz) needs 375 g sugar
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