Meringue Cookies and Pops
Light as air, naturally gluten free meringue cookies are delicious on their own, but make great additions to cakes.
Servings 44 cookies
Calories 14kcal
Ingredients
- 3 egg whites
- 5 oz sugar
- 1/4 tsp cream of tartar
- 1/2 tsp extract of your choice
- Pinch of salt
- Gel food color optional
Instructions
- Preheat the oven to 225℉ and line two baking sheets with parchment paper. Wipe down the bowl and whisk attachment of your stand mixer with a little bit of white vinegar on a paper towel or clean cloth.
- Place the eggs and sugar in the bowl of your stand mixer and use the whisk attachment (by hand) to combine. Place the bowl over a pot of simmering water, be careful that the water does not touch the bowl.
- Gently and continuously whisk the egg whites and sugar until they reach 110℉. When you rub the mixture between your fingers, the sugar will be completely dissolved. Remove from the heat.
- Place the bowl in the stand mixer and attach the whisk. Whisk on medium for one minute before adding cream of tartar, flavor extract, salt, and gel food color (if using).
- Bump the speed up to high and whisk until you reach stiff peaks. This will take about 5- 8 minutes. The meringue will be quite firm and when you lift out the whisk the peak will not fall over.
- Bake for 60- 90 minutes depending on the size of your meringue cookies and pops. You know they are done when you can peel a meringue off the pan. Once they are done baking, turn the oven off and let the cookies stay inside until completely cool. I suggest waiting 3 hours. Cookies can be stored in an airtight container or Ziploc bag on the counter for up to two weeks.
