A refined marriage of sweet and savory notes.Made with just three ingredients, these light meringue cookies are elevated by the subtle saltiness and savoriness of miso.Baking brings out a delicate nuttiness, adding depth to their crisp, airy texture. Perfect alongside coffee or as a topping for ice cream.Be sure to whip the meringue fully before adding the miso, as it can hinder the egg whites from foaming properly.
Place the egg whites in a bowl and whip with a mixer until lightly foamy.
Add one-third of the granulated sugar and continue whipping until pale and slightly thickened.
Add another one-third of the sugar and whip until the mixture becomes smooth and forms fine bubbles.
Add the remaining sugar and whip until stiff peaks form and the meringue is glossy and firm.
Add the miso and quickly fold it into the mixture until evenly combined.
Line a baking sheet with parchment paper. Pipe the mixture into about 50 small portions using a piping bag.
Bake for 1 hour, then leave in the oven for another 1 hour to dry.
Product used in this recipe
Organic Miso White Miso (For Europe) 500 g
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji (malt) produces its mild taste and smooth texture.
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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