Choose-a-Flavor Meringue Cookies Recipe
50 to 60 small cookies
Active Prep: 15 min
Cook: 1 hour 40 min
- 3 large egg whites, room temperature
- 1/4 tsp. cream of tartar
- 1/8 tsp. Kosher Salt
- 2/3 cup granulated sugar
- 1 1/2 tsp. Choice of extract:
- Natural Coconut Extract
- Natural Raspberry Extract
- Pure Lemon Extract
- food coloring of choice (optional)*
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This recipe was adapted from Taste of Home's Vanilla Meringue Cookies. *Use food coloring to color the meringue before piping to have beautiful pastel meringue cookies–perfect for Easter. If your flavor isn't listed, feel free to use any one of your favorite extracts in this recipe!
Preheat oven to 250 degrees. In the bowl of a stand mixer, combine room temperature egg whites, cream of tartar, and salt. Beat with the whisk attachment on medium-high speed until egg whites are foamy. Turn speed down to medium-low and sprinkle in sugar gradually until all is incorporated. Turn speed back up to medium-high until sugar is completely dissolved and stiff, glossy peaks form (7 to 10 min.). Add in extract of choice and food coloring (if using) and mix until thoroughly combined. Spoon meringue into a piping bag or plastic bag and snip the corner with scissors. Pipe small, one-bite-sized cookies onto a parchment lined baking sheet. Bake for 35 to 40 min. and turn off the oven without opening the door. Leave meringues in oven for 1 hour. Remove from oven, cool completely, and store in an airtight container at room temperature.
Serve as an Eton Mess by breaking up some of the cookies and topping them with unsweetened whipped cream and fresh fruit.
Adapted from Taste of Home by Ashlee Redger