![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4fL9GSCRHuYowFU3rVraN980yx8WkUWRGJ6u4V2abIM62xYTv8mFBT02PvMh8tP9Q57z5sLK0WV4NBqfoaIX-KMx7mrwgimDkNIRXfKs-kT4ihcPR-8PRByS5G4gf005Pw4tZhwWkSQL/s1600/meringuecookies3-3.jpg)
Ingredients:
- 3 egg whites, room temperature
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup fine granulated sugar
- 1/2 cup confectioner sugar
- 5 drops food flavoring
- food coloring (optional)
Directions:
- Preheat the oven to 225 F, place the rack in the center of the oven. Line baking sheets with parchment paper and set aside. In a mixing bowl, whisk the egg whites on low-medium speed until foamy. Add cream of tartar and continue to beat until the egg whites form soft peak. Add sugar, a little at a time, and continue to beat on medium-high speed until the egg whites form stiff peak. Beat in food flavoring and coloring.
- Transfer the meringue to a piping bag fitted with appropriate tip. Pipe the 1 inch rounds of meringue in rows onto the parchment paper. Bake meringue in the oven for about 70-90 minutes. Turn off the oven, then leave the baking sheets inside the oven for several hours to overnight to dry the cookies.
- Store in airtight container.
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These look adorable, and totally delicious! And of course I couldn't be happier to be doing #cookielove this month with another vegan, especially you!
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