Description
Delight in these delicate Pastel Meringue Cookies, light and airy treats made from whipped egg whites and sugar, tinted in soft pastel colors and optionally adorned with sprinkles. Perfectly crisp and melt-in-your-mouth, these cookies are ideal for special occasions or a charming teatime snack.
Ingredients
Meringue Base
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of salt
Color & Decoration
- Food coloring (pastel colors of your choice)
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat the oven to 225°F (107°C). Line two baking sheets with parchment paper prepared for baking the meringues.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites using an electric or stand mixer at medium speed until soft peaks form, providing the initial structure for meringue.
- Add Stabilizers: Incorporate the cream of tartar and a pinch of salt, then continue beating until stiff peaks form to stabilize the meringue.
- Incorporate Sugar: Gradually add granulated sugar one tablespoon at a time, mixing continuously until the meringue becomes glossy and smooth, ensuring sweetness and volume.
- Flavor Meringue: Mix in the vanilla extract evenly to infuse the base with a subtle vanilla aroma.
- Color Meringue: If using food coloring, divide the meringue into bowls according to the number of colors. Gently fold in a few drops of food coloring with a spatula to achieve soft pastel shades.
- Form Cookies: Using a spoon or piping bag, place spoonfuls or pipe small mounds/shapes onto the lined baking sheets, spacing them about 1 inch apart for even baking.
- Add Decoration: Optionally sprinkle decorative sprinkles over the meringues to add color and texture.
- Bake: Bake in the preheated oven for 1 to 1½ hours or until the meringues are completely dry and lift easily from the parchment paper.
- Cool: Turn off the oven and leave the meringues inside to cool completely, approximately 1 hour, allowing them to dry thoroughly and develop a crisp texture.
- Store: Once cooled, transfer the meringues to an airtight container for storage to maintain freshness.
Notes
- Ensure egg whites are at room temperature for better volume when beaten.
- Use a clean, grease-free bowl and beaters to achieve stiff peaks.
- Do not open the oven during baking to avoid cracking.
- Cool completely in the oven to maintain the crisp texture.
- Store in an airtight container at room temperature; avoid humidity to keep them crisp.
- Customize colors with food-safe pastels and add sprinkles for festive occasions.
