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From: Taste of Home
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up.
Prep: 15 min.
Bake: 40 min. + cooling
Makes: about 2 dozen
See more at Taste of Home
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up.
Prep: 15 min.
Bake: 40 min. + cooling
Makes: about 2 dozen
Ingredients
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- White pearl or coarse sugar, optional
Directions
- Place egg white in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 250°.
- Beat egg whites on medium speed until foamy; add vanilla. Beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
- Cut a small hole in the corner of a pastry bag; insert large star tip. Transfer meringue to bag. Pipe 2-in. circles or shapes 2 in. apart onto parchment-lined baking sheets. If desired, sprinkle with pearl or coarse sugar.
- Bake until set and dry, 35-40 minutes. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from oven; cool completely on baking sheets. Store in an airtight container at room temperature.
See more at Taste of Home
