Made some dimsum to satisfy my cravings. Just kidding, these are little meringue cookies, shaped like dimsum! 🥟 Here we have some bao, dumplings (could be hargow), lo mai gai, and shumai. It’s currently quarantine still where I live and I miss being able to go to Cantonese places on the weekends and getting dimsum straight from the carts, but this will have to do in the meantime until quarantine ends.

Meringue Recipe

  • Servings: 40-50 pieces
  • Difficulty: medium
  • Print

Ingredients

  • 200g of sugar
  • 100g of egg whites
  • 1/4tsp of cream of tartar
  • 1/4tsp of vanilla extract

Directions

  1. Preheat oven to 200 degrees F.
  2. Put egg whites and cream of tartar in clean bowl. Whisk at medium speed until foamy.
  3. In 3 additions, add sugar to egg whites. Whisk at medium high speed in between.
  4. Once you get to soft peaks, add vanilla extract in. Continue to whip until you get stiff peaks.
  5. Color and pipe.
  6. Bake for 2 hours or until the meringues are dry to the touch.

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