Meringue Cookies
However you pipe them or color them, these easy meringue cookies are the perfect topper for your cake.
The most important part of making these cookies is ensuring you beat your egg whites long enough. You want to whip the mixture until all the sugar granules have been absorbed and stiff peaks have formed. This can take 10-15 minutes. Be patient! If you pipe and bake too soon, your cookies will be flat.
To test if the sugar granules have absorbed into the mixture, scoop a small about of the batter in between your thumb and pointer finger and rub together. You shouldn't feel any of the granules.
I added a little burgundy food gel to my batter at the very end. Then, once the cookies were completely cooled, I used a dry, clean paint brush to dust on rose gold edible dust.
Basic Meringue Cookies
Yield: amount depends on how big you pipe your cookies - I did several different shapes and sizes and got about three dozen from this recipe.
Ingredients
3 egg whites, room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Instructions
1. Preheat your oven to 275 degrees F. Line a large cookie sheet with parchment paper.
2. In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add the sugar, cream of tartar and salt, and continue to whip until stiff peaks form and the sugar granules have absorbed completely - about 10-15 minutes.
3. Add a pinch of food gel and mix until thoroughly incorporated.
4. Scoop the meringue into a piping bag, with a cake tip of your liking. Pipe the meringue onto the baking sheet about one inch apart.
5. Bake for 50 minutes, then allow to cool completely before using.