Paula at My Man’s Belly created the most colorful Meringue Cookies. Any child would absolutely love these crunchy satisfying cookies.
- 6 Large Egg Whites (room temperature)
- ⅜ Teaspoon Cream of Tartar
- 1½ Cups Superfine Sugar*
- 1 Teaspoon Almond Extract
- Gel Food Coloring
- Preheat oven to 200 degrees Farenheit.
- Line 2 baking sheets with parchment paper and set aside.
- *You can buy superfine sugar or you can use regular sugar that you buzz in your food processor. Pour the sugar into the processor and buzz it until the grains are much smaller, but not turned to powder.
- Add the egg whites to a glass or metal mixing bowl and begin beating them until they start to thicken.
- Add in the cream of tartar and continue beating until soft peaks form.
- Add the almond extract to the mixture (you could add any flavor, or no flavor, that you like).
- Slowly add the sugar to the beating mixture. Make sure that each addition of sugar is fully incorporated before adding the next.
- Continue beating until the mixture is glossy and stiff peaks form.
- Make sure that all of the sugar is incorporated by running a bit of the meringue between 2 fingers. If you don’t feel any sugar grains, you’re good to go.
- Set up your piping bag with your chosen tip (I used a large star tip).
- Fold the bag down around your hand and open it as wide as you can down near the tip.
- Select your gel colors and make stripes with the colors up the inside sides of the bag.
- Fill the piping bag with meringue.
- Close the top and gently pipe the meringue onto the lined baking sheets.
- You only need to leave a bit of room between the meringue cookies.
- Bake for 90 minutes.
- Check for doneness by feeling/lightly tapping the side of a meringue. If it’s sticky, bake for another 20 minutes or until it’s no longer sticky to the touch. (after that 20 minutes, bake in 10 minute intervals until done)
- When they’re done cooking, turn off the heat and leave the meringues in the oven until they cool.
- Remove from oven.
- Store in an airtight container.
Notes: These will keep for about 4 days in an airtight container. The recipe makes around 36 meringue cookies, but the number really varies depending on the size that you make them.
The luster dust gets brushed on after the cookies have cooled. Just dip a dry brush into the dust and gently brush it on the meringues. The dust comes in many different colors. I used a pearlized red dust on mine.
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