Two-Bite Meringue Cookies
For special occasions, add food colouring and flavouring to your meringues. Fold in pink/cherry for Valentine’s Day, green/mint for St. Patrick’s, or top with sprinkles for the holidays!
- Serves:
- 48
- Prep Time:
- 15 min
- Cook Time:
- 60 min
Ingredients
Nutrition Facts
- Calories
- 25
- Fat
- 0 g
- Saturated Fat
- 0 g
- Trans Fat
- 0 g
- Carbohydrate
- 6 g
- Fibre
- 0 g
- Sugars
- 6 g
- Protein
- 0.4 g
- Sodium
- 5 mg
- 6 egg whites
- ¼ tsp ( 1.25 mL ) cream of tartar
- 1 1/2 cups ( 375 mL ) granulated sugar
- 1 tsp ( 5 mL ) vanilla extract
Instructions
-
Preheat oven to 275°F (135°C). Line two baking sheets with parchment paper.
-
Beat egg whites in large glass or metal mixing bowl with electric mixer until frothy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Fold in vanilla.
-
To make meringues, dollop about 2 tbsp (30 mL) mixture per meringue onto baking sheet. Alternatively, pipe mixture onto sheets using a piping bag with a star tip or a re-sealable bag with the corner snipped.
-
Bake in preheated 275°F (135°C) oven until firm, about 55 to 60 minutes. Cool completely and store meringues in airtight container. Makes about 48 meringues.