While sitting with my 3 year old on the couch I did a quick browse on my Instagram and a video popped up on my Wilton feed with these beautiful little Meringue cookies – Millie excitedly said “Mom! They are like rainbow chocolate chips, we have to make them!” Obviously I am not capable of denying a face like this so we spent the afternoon making these beautiful cookies and then had a blast delivering them to friends. Millie felt very strongly that they needed to be pink with stripes, so we put a touch of red food coloring in our stiff peaks, but you can do these so many ways. They are the perfect cookie for any occasion that calls for “cute” such as a baby shower, childrens birthday or even a fun wedding. I thought they were pretty but was not expecting them to taste too exciting, and I’m happy to report, they were just delicious! Bright and sweet with a beautiful texture and nice vanilla lemon flavor. They really are a joy to make and to eat! -CK 2.0
- 6 large egg whites (fresh work best)
- pinch of salt
- 1 1/2 cups granulated sugar
- 1/8 teaspoon cream of tartar
- zest of 1 lemon, orange or lime (I used lemon and loved it!)
- 1 teaspoon vanilla paste or pure vanilla extract
- food dye of your choice
- Prepare 2 cookie sheets by lining them with parchment paper. I ended up having leftover even after filling 2 cookie sheets so you might need another or you can just discard or eat your leftover meringue. Preheat oven to 200
- put your 6 egg whites in the heatproof bowl of a stand mixer (you can use any heatproof bowl and a hand mixer too – but stand mixers are nice for meringue because stiff peaks take a while). Add a pinch of salt and whisk it up a bit to break up your whites. Next add your sugar and whisk all of that for a minute then put it over a pot of boiling water. Continue whisking until your mixture is a little warm and the sugar granules are dissolved so you don’t feel them between your fingers. Once the sugar is dissolved, take off the heat and add your 1/8 teaspoon of cream of tartar. Set in your stand mixer with the whisk attachment and whip on a high setting until your get nice glossy stiff peaks. Once you have pretty stiff peaks add your citrus zest and vanilla. We also added a touch of red coloring at this stage so our base color would be pink.
- Take a few dots of meringue and use it as glue between your parchment and cookie sheet so the parchment paper doesn’t try to come up while you pipe out your cookies. To prepare your piping bag, find a tip that’s about 1/2 inch round – I used the Ateco 808 which worked perfectly. I also used Wilton disposable piping bags, which are so handy, but you could fill any bag and I think it would work fine. You could also use a star tip, but make it a large one. Next, cut the hole in the bottom of your bag, make sure your tip is a tight fit, then paint with any paintbrush (or even your finger if you don’t have one) stripes down the sides of the bag of whatever color you want to pipe out. We used blue and purple in ours which was really pretty, but suit yourself. The color might not show up until you’ve piped out a few cookies FYI. I put my bag into a tall vase and fold the top over all the way around. This way I have a hard surface to scrape off and push down the meringue filling, but I can still get a clean twist at the top to squeeze with. Piping out the cookies is easy, just apply a little pressure from the top with your tip close to the cookie sheet then stop pushing before you pull it up in a little twist. There are lots of shapes you can do – have fun with it!
- Bake in a 200 degree oven for a good hour and a half. Rotate somewhere in the middle of that and to let the cookies cool, just turn off the oven and let them cool in the oven. They will be crisp, come off easily, but not brown. I used tongs to put them on plates for friends because they did stick to my fingers a little. Enjoy!
Recipe adapted from Renee Conner – I got it from her youtube video that had some other fun videos too – check it out!