Strawberry Meringue Cookies Recipes
STRAWBERRY MERINGUE COOKIES
Steps:
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STRAWBERRY MERINGUE COOKIES
Steps:
- Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
- Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
- Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
- Remove parchment paper from baking sheet and let meringues cool completely.
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5/5 (3)Category Cookie, DessertCuisine AmericanCalories 35 per serving
- Line two bake sheets with parchment paper or a silicone mat. Preheat your oven to 175 degrees F.
- Combine the sugar and egg whites in the bowl from the mixer over simmering water, making sure your bowl is not touching the water. Constantly whisk the egg whites until the sugar has dissolved.
- Move the bowl to the stand mixer and attach the whisk attachment on a stand mixer or use a hand held mixture and slowly beat egg mixture until mixed well.
- Add in the strawberry extract, cream of tartar and food coloring. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
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