Meringue cookies
Serves 6 dozen
Ingredients
4 egg whites, at room temperature
1/2 tsp. cream of Tartar
1 cup sugar
1 tsp. pure vanilla Extract *
25 to 30 drops Assorted Food Colors and Egg Dye
1 cup mini chocolate chips (optional)
*Or use 1/2 teaspoon pure vanilla extract and / or 1/2 teaspoon pure mint extract
Instructions
- Preheat oven to 225 degrees.
- Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
- Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
- Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
Source: Recipe adapted from and photo by McCormick