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  • Dawn Colson

Easter Meringue Cookies

One of my favorite Easter treats were Meringue Cookies. For many years I was intimidated by Meringue. It is one of those complicated yet easy recipes that takes practice and perfecting you mixing skills but don't let my experience intimidate you. I have included additional notes to help you master this recipe without needing to put the hours of practice in.


Ingredients:

  • 4 egg whites

  • 1 cup of sugar

  • A pinch of salt (just shy of 1/8 tsp)

  • 1 tsp of vanilla

  • 1/4 tsp of cream of tartar

  • Food coloring

Additional items you will need:

  • Piping bag

  • medium or large star tip

  • baking sheet

  • parchment paper

  • slow mixer

Steps:

  1. Set your oven to preheat to 200° degrees.

  2. Separate egg whites, placing the whites into your mixing bowl.

  3. Add your cream of tartar and salt.

  4. Start mixing slowly and gradually increase the speed to high.

  5. Once your mixture is frothy SLOWLY add your sugar a tsp at a time until all the sugar has been added.

  6. Add vanilla to mixture.

  7. Mix until your mixture is thick or you can add peaks to the mixture.

  8. Whisk in a small drop of food coloring.

  9. Add parchment paper to baking sheet. I use some meringue to help glue the parchment paper down, but use whatever technique you like to help keep it in place.

  10. Fill your piping bag with your meringue mixture and pipe your meringue into star drops 1/2 an inch apart to allow adequate airflow.

  11. Place baking sheet in the center of your oven at 200° for an hour.

  12. Turn off the oven but leave the meringue cookies in the oven for another hour to two (varies with different ovens).

  13. You know your meringue cookies are done when you pick them up and they feel light and dry.

Notes:

  • Separate your eggs one at a time to decrease your chances of breaking the yolk.

  • Slowly adding your sugar will make a big difference. I prefer to add my sugar a tsp at a time but you can sprinkle in as you go. Do what works best for you.

  • Pipe cookies immediately so it doesn't lose its consistency and form.

  • Don't open the oven up a lot. Let the meringue stay warm so they dry completely.

  • Using a hand mixer will take longer to make your cookies versus a stand mixer.


My mother made the cookies bite size and for most of my childhood I believed these mouthwatering desserts were actually candy not cookies. What do think? Are they cookies or candy? Drop your answer in the comments.


With love from Peak Valley,

Dawn Colson

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