Levain cookie is a type of cookie that became popular at the Levain Bakery in New York. It is characterized by its massive size + soft interior. The original Levain is around 200g each but it felt a bit too large for me so I’ve reduced the size to around 150~160g.
– Aged Egg Whites (see below for explanation) 150g – Sugar 300g – food coloring (purple, yellow, Orange, Red, Blue)
1. Crack the eggs 2. Separate yolks and whites 3. Store the egg whites in the fridge for 3days+ 4. Fresh egg whites will most likely cause your meringue kisses to crack. 5. Watch the video for steps. Bake at 90~95C (pre-heat 90~95C) for 90~120mins. I used 2cm round nozzle to pipe it!