Red White & Blue Meringue Cookies
Celebrate the 4th of July with these colorful meringue cookies.
Ingredients
- 6 Large eggs
- 1 1/2 Cups Granulated or superfine sugar
- 2 tsp Vanilla extract
- 1 tsp Cream of tartar
- 1 Pinch Kosher salt
- Red and blue sanding sugar
Instructions
- Set oven to 200 degrees farenheit.
- Separate yolks from the egg whites, placing the egg whites into a large mixing bowl. You can save the yolks for making custard or use in antoher baking recipe.
- Add salt and cream of tartar to the egg whites.
- Using a stand or handheld mixer with whisk attachement, begin whisking the egg whites until they begin to foam. Begin adding sugar slowly (about 1/4 cup at a time), whisking the sugar in completely after each addition.
- Whisk until you reach a stiff peek meringue.
- Add in vanilla extract, 1 tsp at a time, mixing to incorporate completely after each tsp.
- Using a silicone spatula, add meringue to a piping bag with your preferred piping tip. Ensure to leave enough space to twist the bag off at the top to completely seal it, and ensure there are few to no air bubbles in the bag.
- Dab the corners of a full size baking sheet with a little of the meringue to help the parchment paper cling to the sheet to avoid the sheet moving as you pipe your meringue.
- Pipe the cookies from a 90-deegree angle starting close to the pan to get a wide base and then quickly pulling up to create the peak.
- Sprinkle your colored sanding sugar over the cookies.
- Bake for 1 hour and then turn the oven off and leave the cookies in the warm oven for another 2 hours. The goal is for the cookies to completely dehydrate. If they come out sticky you can put them back in the oven for longer on very low heat.
- Store leftover cookies in airtight container to avoid rehydration.
- Enjoy 🙂
