Description
Delicate and airy pastel meringue cookies made from whipped egg whites and sugar, flavored with vanilla and colored in soft pastel hues. These light, sweet treats are perfect for special occasions or a simple elegant dessert, with an optional sprinkle decoration for added charm.
Ingredients
Scale
Main Ingredients
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of salt
Optional Ingredients
- Food coloring (pastel colors of your choice)
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Beat Egg Whites: In a clean, dry bowl, use an electric or stand mixer on medium speed to beat the egg whites until soft peaks form, which means when you lift the beaters, the peaks gently bend over.
- Add Stabilizers: Add the cream of tartar and a pinch of salt to the egg whites, then continue beating until stiff peaks form. Stiff peaks stand straight up without collapsing.
- Incorporate Sugar: Gradually add the granulated sugar one tablespoon at a time while continuing to beat. Continue until the meringue is glossy, smooth, and sugar is fully dissolved ensuring a stable structure.
- Mix Vanilla: Add the vanilla extract and mix until it is evenly incorporated throughout the meringue mixture.
- Add Color: If using food coloring, divide the meringue into separate bowls according to your number of colors. Gently fold in a few drops of food coloring with a spatula to create soft pastel shades without deflating the meringue.
- Shape Meringues: Use a spoon or piping bag to drop or pipe the meringue onto the prepared baking sheets. Space each mound about 1 inch apart to allow even baking and drying. Shape as desired—small mounds or decorative shapes.
- Decorate (Optional): Sprinkle your choice of decorative sprinkles on top for added color and texture before baking.
- Bake: Bake the meringues for 1 to 1 ½ hours or until completely dry and they lift easily off the parchment paper. This slow baking at low heat ensures they dry properly without browning.
- Cool in Oven: Turn off the oven and leave the meringue cookies inside to cool completely for about 1 hour. Cooling inside the oven helps them dry fully for a crisp texture.
- Store: Once completely cool, store the meringue cookies in an airtight container to maintain their crispness and prevent moisture absorption.
Notes
- Make sure the mixing bowl and beaters are completely clean and dry to achieve proper meringue peaks.
- Room temperature egg whites whip better and achieve greater volume.
- Do not open the oven door during baking to prevent temperature fluctuations.
- To test dryness, meringues should lift easily and feel firm when touched.
- Store meringues in airtight containers at room temperature, away from humidity.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
