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Ingredients
- 4 egg whites
- pinch cream of tartar
- Add 1 cup of sugar
Details
Servings 12
Adapted from keyingredient.com
Preparation
Step 1
Meringue cookies : 4 egg whites whipped with a pinch cream of tartar until firm peaks begin to form. Add 1 cup of sugar and continue to beat until very stiff peaks form.
Transfer the mixture to a pastry bag fitted with a star tip, and pipe rosettes onto baking sheets lined with parchment paper.
Place in a 200° oven, and bake for 1 hour or until they are firm and dried. Remove from the baking sheet, and allow the cookies to cool.
•Lavender & Lemon: 3/4 teaspoon of lavender sugar, 3 or 4 drops of lemon extract. (Lavender sugar: 1/4 cup of dried lavender flower blended with 1/4 cup sugar ground in a coffee grinder.)
•Dark Chocolate Mint: 1/2 teaspoon coco powder, 30 oz. finely chopped Theo Chocolate Dark Chocolate Mint bar.
•Raspberry: 1/2 teaspoon raspberry extract, 1/2 cup freeze dried raspberries, crushed.
•Orange Cream: 1/4 teaspoon vanilla extract, 1/4 teaspoon orange extract, 1/2 teaspoon orange zest. (these turn out a little stickier than the others)
•Click here for Toasted Coconut Meringues. Click here for Peppermint Candy Meringues.
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