Meringue Cookies Ingredients:
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of vanilla extract
- Food coloring of your choice
- pinch of tarte
Directions:
Line to bake sheets with parchment paper or silcon mat. Preheat your oven to 175 degrees F.
Combine the sugar, egg whites and tartar in the bowl from your mixer over (making sure your bowl is not touching the water) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
Attach the whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring . Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Transfer mixture to a pastry bag fitted with a open star tip and pipe your heart shape.
Bake for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.
Found on midgetmomma.com
Combine the sugar, egg whites and tartar in the bowl from your mixer over (making sure your bowl is not touching the water) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
Attach the whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and any food coloring . Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Transfer mixture to a pastry bag fitted with a open star tip and pipe your heart shape.
Bake for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.
Found on midgetmomma.com
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