Description
Light and airy pastel-colored meringue cookies that melt in your mouth. These sweet treats are perfect for special occasions like Easter, baby showers, or tea parties. Made with simple ingredients, they have a crisp outer shell and a soft, chewy center.
Ingredients
Units
Scale
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring (pastel shades: pink, blue, yellow, green)
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.
- Mix in the vanilla extract.
- Divide the meringue into separate bowls and add gel food coloring to each, gently folding to combine.
- Transfer the meringue into piping bags fitted with a star tip. Pipe small dollops onto the prepared baking sheets.
- Bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift from the parchment paper.
- Turn off the oven and let the meringues cool inside for about an hour to prevent cracking.
- Store in an airtight container at room temperature.
Notes
- Ensure no egg yolk gets into the whites, as even a small amount can prevent proper whipping.
- Use gel food coloring to avoid adding extra liquid.
- Meringues are sensitive to humidity, so store them in a dry place.
Nutrition
- Serving Size: 2 cookies
- Calories: 25 kcal
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0mg