Meringue cookies are always described as light, airy, and crunchy. Having never baked these cookies myself, they sounded different, but delicious. I had to try these out. They were surprisingly easy and you can make them any flavor and any design you’d like. I have a large collection of piping tips. I ended up using the 1M star tip and 2D star tip to make pretty rose-like swirls and a plain round tip to make heart shapes. This recipe proved to be easy with a very good turnout. I will no longer be intimidated by meringue cookies!
Strawberry Meringue Cookies
Oven Temp: 190⁰F
Cooking Time: 1 hour 30 minutes
3 egg whites, room temperature
3/4 cup superfine sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1/2 tsp strawberry flavoring
few drops red food coloring
Preheat oven to 190⁰F and line two baking sheets with parchment paper. In a large bowl with a stand mixer or hand mixer, whisk the egg whites until frothy, about 20 seconds. Adding one tablespoon at a time, blend in superfine sugar until dissolved.
(I did not have superfine sugar, so I processed 3/4 cup of granulated sugar in my food processor before adding to the egg whites)
Add cream of tartar and blend another 20 seconds. Then add vanilla extract, strawberry flavoring, and red food coloring. Beat on high speed for 8 to 10 minutes, or until the egg whites result in stiff peaks (see picture below).
Add spoonfuls of the meringue mixture onto the baking sheet or use a piping bag and frosting tip to pipe meringue into different shapes. Allow the meringue to sit on the baking sheets for 1 hour.
Bake the two baking sheets for 45 minutes, flipping them around and switching racks, and bake for another 45 minutes. Once the baking time is up, turn the oven off, leaving the meringues inside and propping the door open with a wooden spoon. Leave the cookies in the oven for a minimum of 4 hours, up to overnight. Store them in an airtight container at room temperature.
Found the recipe on Pinterest here.