Get ready to dazzle your taste buds and impress your guests with these stunning Red White and Blue Meringue Cookies! Perfect for patriotic celebrations, summer picnics, or just a sweet treat to brighten your day, these light and airy cookies are not only delicious but also visually striking. With a melt-in-your-mouth texture and a delightful blend of colors, they’re sure to be the star of any dessert table. Dive into this recipe and discover the secrets to creating these delightful confections that will leave everyone wanting more!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Red food coloring
- Blue food coloring
Instructions
- Separate egg whites from yolks, ensuring no yolk contamination. Allow egg whites to reach room temperature for approximately 30 minutes, which helps create more stable meringue.
- Preheat oven to 225°F (107°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Using a clean, dry stand mixer with whisk attachment, begin beating egg whites on medium speed until they become foamy and soft peaks start to form.
- Gradually add cream of tartar, then slowly incorporate granulated sugar, one tablespoon at a time, increasing mixer speed to high.
- Continue beating until meringue becomes glossy, stiff, and forms firm peaks. Test by lifting whisk - peaks should stand straight up without drooping.
- Gently fold in vanilla extract, ensuring even distribution without deflating the meringue.
- Divide meringue into three equal portions in separate bowls. Leave one portion white, and add red food coloring to one and blue to another, mixing gently to maintain volume.
- Prepare a large piping bag fitted with a star tip. Create a striped effect by painting thin lines of red and blue food coloring inside the piping bag before adding meringue.
- Carefully pipe meringue onto prepared baking sheets, creating 1-inch rosettes or kisses, spacing them about 1 inch apart.
- Place baking sheets in preheated oven. Bake for 90 minutes, ensuring oven remains at a low, consistent temperature.
- After baking, turn off oven and allow meringues to cool completely inside with the door slightly ajar for 1-2 hours to prevent cracking.
- Once fully cooled, gently remove meringues from baking sheet. Store in an airtight container at room temperature for up to one week.
Tips
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you start. This helps them whip up to their maximum volume, resulting in a fluffier meringue.
- Clean Equipment: Ensure that your mixing bowl and whisk are completely clean and dry. Any grease or residue can prevent the egg whites from whipping properly.
- Gradual Sugar Addition: Add the granulated sugar slowly, one tablespoon at a time. This allows the sugar to dissolve fully, creating a smooth and glossy meringue.
- Avoid Overmixing: Once you achieve stiff peaks, stop mixing. Overwhipping can lead to a grainy texture and may cause the meringue to collapse.
- Piping Technique: When piping, try to create a swirl effect to enhance the visual appeal. Practice on parchment paper before piping onto the baking sheets if you're new to it.
- Low and Slow Baking: Keep the oven temperature low and avoid opening the door during baking. This ensures that the meringues dry out properly and don’t crack.
- Cooling: Let the meringues cool in the oven with the door slightly ajar. This gradual cooling process helps prevent cracks and maintains their delicate texture.
- Storage: Store your meringue cookies in an airtight container to keep them crisp. They can last up to a week, but they’re so good, they might not last that long!
Nutrition Facts
Calories: 36kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
