How to Make Sumikko Gurashi Meringue Cookies

Ingredients

• 4 large Egg Whites (room temperature, separated from yolks)
• 240 g Icing Sugar (sifted)
• 1 tsp Vanilla Extract (pure vanilla)
• 4 tsp Food Coloring Gel (assorted colors (red, blue, green, yellow))
• 1 tbsp Vodka (optional, helps set color)
• 1 sheet Parchment Paper (to line baking sheet)

Instructions

1. Gather and Prepare Ingredients

   Separate the egg whites from the yolks, bring them to room temperature, and measure all ingredients.

   Time: PT5M

2. Combine Egg Whites and Icing Sugar

   Place the egg whites and icing sugar in a large mixing bowl and stir until just combined.

   Time: PT5M

3. Dissolve Sugar Over Bain‑Marie

   Set the bowl over a saucepan of simmering water (bowl should not touch the water). Whisk vigorously until the sugar granules disappear and the mixture feels smooth.

   Time: PT5M

4. Beat to a Runny Stage

   Remove the bowl from heat and beat on medium‑high speed until the mixture becomes bright white but still runny.

   Time: PT2M

5. Add Vanilla and Beat to Stiff Peaks

   Add the vanilla extract, then continue beating on medium‑high for 8‑10 minutes until stiff, glossy peaks form.

   Time: PT10M

6. Divide Batter for Colors

   Spoon the plain meringue into four small bowls, one for each character color.

   Time: PT5M

7. Add Food Coloring

   Add a few drops of the appropriate gel food coloring to each bowl and gently fold until evenly colored.

   Time: PT5M

8. Transfer to Pastry Bags

   Fit each bowl with a pastry bag fitted with a round tip and pipe the colored meringue into the bag.

   Time: PT5M

9. Pipe Character Shapes

   On a parchment‑lined baking sheet, pipe round bases for each character (4 per character). Add small details later with additional piping.

   Time: PT10M

10. Bake Low and Slow

    Place the sheet in a pre‑heated oven and bake at 180°F (82°C) for about 2 hours until the outside is dry and crisp.

    Time: PT2H

    Temperature: 180°F

11. Cool Completely

    Remove the meringues and let them cool on a wire rack until completely room temperature.

    Time: PT30M

12. Decorate with Colored Alcohol Ink

    Mix a tiny amount of food coloring with a splash of vodka (or rum/lemon/vanilla) to make a thin ink. Pipe eyes, noses, mouths, and other details onto each character.

    Time: PT10M

Nutrition Facts

Calories

256

Protein

4g

Carbohydrates

60g

Fat

0g

Fiber

0g

Ingredient Substitutions

• Instead of Egg Whites: Aquafaba (1/4 cup) for vegan version
• Instead of Icing Sugar: Granulated sugar blended in a blender
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Food Coloring Gel: Liquid food coloring (use slightly more)
• Instead of Vodka: Rum, lemon juice, or extra vanilla extract
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Large Mixing Bowl
• Saucepan
• Whisk
• Hand Mixer or Stand Mixer
• Pastry Bag
• Round Piping Tip
• Baking Sheet
• Cooling Rack
• Airtight Container

Critical Steps — Do Not Skip

• Dissolving the sugar over a bain‑marie until no granules remain.
• Beating the meringue to stiff, glossy peaks.
• Baking at a low temperature for a full 2 hours to achieve the crisp‑outside, chewy‑inside texture.

Chef Tips from the Video

• Add a pinch of cream of tartar to the egg whites before whisking for extra stability.
• Sift the icing sugar twice to avoid any lumps that could affect the smoothness.
• Pipe the bases slightly larger than the final size; they will shrink a little as they dry.

Troubleshooting

Storage

Refrigerator: Not necessary; store at room temperature.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Airtight container with parchment between layers, up to 3 weeks.

Make-Ahead Tips

• Bake the meringues a day ahead and store them airtight; add decoration just before serving.
• If you prefer a firmer texture, bake an extra 10‑15 minutes.

Frequently Asked Questions