Christmas Meringue Cookies
Delightfully light and airy cookies that melt in your mouth, perfect for holiday gatherings, customizable with colors and sprinkles.
Ingredients
For the meringue
- 4 pieces egg whites Use room temperature for better volume.
- 1 cup granulated sugar Add gradually for best results.
- ¼ teaspoon cream of tartar Stabilizes egg whites.
- 1 teaspoon vanilla extract For flavor enhancement.
- Food coloring (optional) For festive colors.
- Sprinkles (optional) For decoration.
Instructions
Preparation
- Gather all your ingredients to ensure a seamless baking process.
- Separate the egg whites, keeping the yolks for another use, and measure your sugar meticulously.
- Line a baking sheet with parchment paper.
Making the Meringue
- Preheat your oven to 225°F (110°C).
- In a clean mixing bowl, beat the egg whites on medium speed until frothy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, ensuring it dissolves completely.
- Beat on high speed until stiff peaks form and the mixture is glossy.
- Mix in vanilla extract and add food coloring if desired.
- Pipe small mounds onto the lined baking sheet with a piping bag.
- Sprinkle with festive sprinkles if desired.
Baking
- Bake in preheated oven for about 1 hour until dry and crisp.
- Turn off the oven and leave meringues inside to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Avoid making on humid days, and ensure all utensils are grease-free.