Meringue Cookies Recipe

I’m a huge fan of anything that is sweet, can be made quickly and uses ingredients that I already have in my home.  Those are just a few of the many reasons I love meringues.  This was my mom’s meringue cookie recipe – I loved them long before I knew they are only 30 calories each. Now I love them even more!
6 egg whites
1/4 tsp cream of tarter
1 1/2 c sugar
1/4 tsp vanilla {or another flavoring: I recommend almond extract, orange extract or peppermint extract as well}
Line cookie sheets with parchment paper and preheat oven to 200 degrees.  In a mixing bowl, beat egg whites until foamy and stiff.  {If using a KitchenAid, gradually work up to speed 8}.  Add cream of tarter.  Add sugar 1/2 cup at a time.  Add vanilla and desired food coloring.  I usually prefer subtle pastels, which require 4 drops.  Beat until the whites form a stiff peak.  Using a teaspoon, drop onto lined cookie sheets or pipe with an icing bag and tip.  I prefer to use larger tips for meringues and disposable icing bags for quick cleanup {both found at craft stores}.  Bake approximately 60 minutes.  Do not let them brown.
These little treats keep well and make great gifts or favors.
{Yields 80}
For coordinating St. Patrick’s Day free printable, click here.

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