Cookie Recipes

Festive Meringue Cookies

These Festive Meringue Cookies are light, airy, delicious and low-fat! Color them to suit your special occasion - purple, pink, green, and blue for Easter, pink for Valentine's Day, pink and blue for a baby shower - the possibilities are endless!

Festive Meringue Cookies recipe

Prep: 10 min | Bake: 45 min | Cool: 1 hr
Yield: 6 dozen or 12 (6 cookie) servings

Ingredients

  • 4 egg whites (room temperature)
  • 1/2 teaspoon McCormick® Cream of Tartar
  • 1 cup granulated sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract*
  • 25 to 30 drops McCormick® Assorted Neon! Food Colors and Egg Dye
  • 1 cup mini chocolate chips (optional)

Instructions

  1. Heat oven to 225 degrees F. Line 2 large cookie sheets with aluminum foil and spray with onstick cooking spray.
  2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.)
  3. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high.
  4. Add sugar, one tablespoon at a time, beating until sugar is dissolved and stiff peaks form.
  5. Beat in extract and food color until well blended.
  6. Gently stir in chips, if desired.
  7. Drop by rounded measuring teaspoonsful about 1 inch apart onto prepared cookie sheets.
  8. Bake both sheets of meringues at the same time for 45 minutes.
  9. Turn oven off. Let meringues stand in oven for 1 hour or until completely cooled.

Notes

* Or use 1/2 teaspoon McCormick® Pure Vanilla Extract and/or 1/2 teaspoon McCormick® Pure Mint Extract

Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.

Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.

Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.

For best results, bake meringues on cookie sheets lined with nonstick foil. Or bake on foil-lined cookie sheets sprayed with no stick cooking spray.

To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto cookie sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.

Nutrition

Per serving: Calories: 68 Fat: 0g Carbohydrates: 16g Cholesterol: 0mg Sodium: 19mg Fiber: 0g Protein: 1g

Attribution

Recipe and photo used with permission from: McCormick McCormick



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