Meringues Cookies (for the fall)
These meringues are a cross between candy and cookies. They are easy to make, but need time to dry in a warm oven. They are delicious and fun to make!
Servings: 12
Calories: 53Kcal
Ingredients
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- ¾ cup super fine sugar regular sugar is ok but you need to beat longer
- ½ teaspoon vanilla
- Food coloring (I used 12 drops of yellow & 4 drops of red to get the pastel orange. If you want darker I would recommend going to a gel food color.
Instructions
- Preheat to 225 Fahrenheit. Line baking pan with silicone mat or Parchment paper.
- Add cream of tartar to egg whites and beat until foamy. It's best to do this with a stand mixer.
- Add sugar, a couple of tablespoons at a time, to egg white mixture, beating constantly. Beat to dissolve sugar before adding more sugar.
- After mixture reaches the stiff peak stage, add vanilla and food coloring. Beat until well mixed in.
- Bake at 225 Fahrenheit for 1 ½ hours. Turn oven off but leave meringues in the oven for at least 2 - 3 hours. (I leave them in overnight). This is part of the drying process that makes them crispy.
- Store in a sealed container. Waxed paper is recommended between layers.
Notes
What to do if they get sticky
Meringues attract water and that is why they get sticky. I have put them into a 225°F oven for 15 minutes to dry them and keep them crisp. After 15 minutes turn the oven off and let the meringues sit in the oven until they have cooled (about an hour or a little more).
Storage
Store on the counter for up to a week with parchment between the layers.
Nutrition (I am not a nutritionist. These are estimates only)
Calories: 53Kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Sodium: 13mg | Potassium: 23mg | Sugar: 13g | Calcium: 1mg | Iron: 0.01mg