Meringue Cookies
For Liz's baby shower last weekend, one of the items I served was fruit salad in (plastic) wine glasses. The fruit salad was topped with almond flavored meringues. I wanted to use the meringues in lieu of whipped cream, figuring it would hold up better. It did!
The recipe I used for the meringue came from one of my favorite websites, Tasty Kitchen. These were SO good. I have been munching on the leftovers since the shower and the rest got devoured at my office!
Marvelous Meringue Cookies
- 4 whole Egg Whites, At Room Temperature
- 1 cup Sugar
- 1 teaspoon Almond Extract
- ½ teaspoons Cream Of Tartar
- 10 drops Food Coloring
2. Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended.
3. Drop by rounded teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with baking spray.
4. Bake both sheets of meringues at the same time for 45 minutes. Turn the oven off. Let the meringues stand in the oven for 1 hour or until cool.
**I piped the meringues into cute little whipped cream shapes.
