Published: · Modified: by Marita Sinden · Leave a Comment
Jump to Recipe
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?
Please leave a rating or a comment below. I would love to hear from you. You can send me an e-mail or comment on Facebook, Instagram or Pinterest.
Why not share our Facebook Group - Homemade German Food & Recipes. Here we chat about German Food and share recipes.
Recipe
Baiser Plätzchen – German Meringue Cookies
Marita
Baiser Plätzchen are German Meringue Cookies. Deliciously light cookies that are made with just four ingridients. The perfect recipe to use up leftover egg whites.
3.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
Course Cookies/ Biscuits
Cuisine German
Equipment
whisk
electric handmixer
mixing bowl
Ingredients
- 4 egg whites at room temperature
- 1 pinch of salt
- 4 teaspoon vanilla sugar (2 packs, 18 gr)
- 300 g sugar 10.5 oz
Instructions
In a clean, grease-free bowl, add the egg whites and the salt. Now whisk the egg whites until you achieve soft peaks.
While whisking add slowly the sugar and vanilla sugar to the egg mixture. The egg whites need to be as stiff as possible.
Preheat the oven to 60°C/ 140°F. Line a baking tray with parchment
Traditional Baiser
Add the mass into a piping bag (affiliate link) with a star tip. Squeeze various shapes onto the tray.
Snowman Baiser
You can use a piping bag (affiliate link) with a round tip to make the snowman shapes. Alternativley use a teaspoon add two round balls onto the baking parchment. Flatten with a spoon to make a snowman shape.
Drying Process
Leave the baiser cookies in the oven for about 4-5 hours to dry.
Store in an airtight box Avoid moisture
Notes
Scale this recipe up according to need. As the egg white to sugar ratio is generally 1:2 it is worth weighing your egg white.
- 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
Nutrition
Calories: 32kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 6mgPotassium: 5mgSugar: 8gCalcium: 1mgIron: 1mg
Keyword Baiser Cookies, Baiser recipe
Tried this recipe?Let us know how it was!
More German Desserts
- Fluffy Apfelpfannkuchen (authentic German apple pancakes)
- Easy Kaiserschmarrn (fluffy scrambled pancakes)
- Bratapfel - German Baked Apples with cinnamon and nuts
- Traditional German Marzipan Potatoes (Marzipankartoffeln)
