Meringue Cookies 
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​INGREDIENTS:
  • 7 egg whites
  • 1 cup granulated sugar (use superfine)
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract 
  • food coloring​​
Tools needed:
  • measuring spoon/cup
  • Electric mixer (hand or stand)
  • cookie sheet / tray
  • parchment paper or silicone mats
  • ziploc bag or piping bag
  • star tip (1M) or any tip style you like 
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​HOW TO PREPARE:
  • Preheat oven to 200 degrees F. Line cookie sheet with parchment papers or silicone mats.
  • Beat egg whites on low-medium speed until frothy. 
  • Add the cream of tartar and beat until soft peaks form. 
  • Gradually add the sugar giving each addition a minute to fully incorporate before adding the next bit. 
  • Continue beating until the sugar dissolves and the mixture holds very stiff peaks.
  • Beat in vanilla.
  • Divide the meringue and add a very tiny drop of food coloring to make pastel colored cookies. 
  • Transfer the meringue to a piping bag.
  • Pipe using star tip leaving a little room between each one.
  • Bake for 1 1/2 hours. Make sure to turn the pan halfway through so that the cookies bake evenly.
  • Turn off the oven and leave the cookies in the oven for 15-20 minutes.
  • Remove from oven and let it cool.
  • Store in an air tight container. 
  • Enjoy!
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*** Yields about 125-150 cookies depending on the size.


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