Christmas Meringues
Servings 40 cookies
Ingredients
- 4 egg whites at room temperature
- 1/2 tsp cream of tartar
- 1 cup white sugar
- ½ tsp vanilla extract
- Food coloring
- Colorful sprinkles
- Icing bag or Ziploc bag with the corner snipped off
- parchment paper
Instructions
- Whisk the egg whites with a pinch of salt until it gets fluffy.
- When the egg whites get fluffy, add the caster sugar little by little, and continue whisking.
- Add the vanilla extract.
- The important criteria for the egg whites are to become solid, to hang in the beater, and to avoid sugar crumbs when you touch them.
- When the meringue mixture turns into a giant foam, add the red, green, and white food colorings to the meringue mixture.
- Put the parchment paper on a baking tray, and pipe the meringues.
- Decorate them as you wish.
- Bake in a preheated oven at 230 F for 1.5 hours.
- After cooking, let them rest for 1-2 hours until the meringue gets hard **without opening the oven door.
Notes
This recipe will make 40 to 50 meringues.
You can make these meringue cookies without cream of tartar. Just substitute a pinch of salt.
If you don't have parchment paper, substitute aluminum foil sprayed with non-stick cooking spray.
It's important to make sure no yolks gets into the egg whites. Egg yolk will prevent the egg whites from forming stiff peaks.
Meringue cookies do not freeze well, so plan to give any extras away to neighbors, co-workers, etc.
Store your Christmas meringue cookies in a loosely covered container at room temperature.
