Thursday, December 15, 2011

Meringue Cookies

  • 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)
  • 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.

1 comment:

  1. 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!