Strawberry Meringue Cookies

By morena8

Light as air, Strawberry Meringue Cookies are a delicacy. The pretty pink dessert contains no flour, so folks on a gluten-free diet can enjoy sweet treats, too!

Ingredients

• 1/2 cup pasteurized egg whites, room temperature (recommended: Eggology)
• 1 teaspoon strawberry extract
• 1/4 teaspoon cream of tartar
• 1 cup powdered sugar, sifted,
• 2 drops red food coloring

Details

Servings 30
Preparation time 10mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 215°F. Line a baking sheet with parchment paper; set aside.

In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy.

With mixer running, add powdered sugar in 1 tablespoon increments. Add food coloring and continuing beating until stiff peaks form. (Careful not to overbeat.)

Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.

Bake 45 minutes to 1 hour, rotating once during baking. Turn off oven and open door, but do not remove the meringues. With meringues still inside oven, let them dry out for 10 to 12 minutes.

Remove parchment paper from baking sheet and let meringues cool completely.