One of my favorite Christmas cookies are meringues. You know, those light crispy sweet bites, that seem to melt in your mouth… And yes, I know they are great anytime of year, but I seem to only make them in December. I was surprised recently when a friend had never had them. Here is my recipe, I’m not sure where it came from but I have been using it for years.
Meringue Cookies
2 egg white at room temperature
1/2 t cream of tarter
1/4 t vanilla
1/2 c sugar
*colored sugar* (optional)
Beat egg whites to a soft peak, while beating add cream of tarter and vanilla.
Slowly add sugar. Pipe onto parchment lined baking sheet. Sprinkle with colored
sugar if desired. Bake 1 hr 20 min at 200. Turn off oven (don’t open the
door) and leave in for 1 hour to crisp.
Slowly add sugar. Pipe onto parchment lined baking sheet. Sprinkle with colored
sugar if desired. Bake 1 hr 20 min at 200. Turn off oven (don’t open the
door) and leave in for 1 hour to crisp.
Tips for great Meringues
- Use decorator tip #12, if you don’t have a decorators tip place the mixture into a quart bag and snip off the end.
- The cookies do not spread much, so you can place them very close on the cookie sheet.
- Be sure to measure the vanilla. I like to just guess, but I learned my lesson the hard way on these cookies
Updated on 7/15/2013 to include printable recipe card: Meringue Cookies
