Festive Meringue Cookies Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 225°F. 2 Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; 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 well blended. Gently stir in chips, if desired. 3 Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray. 4 Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

FESTIVE MERINGUE COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 225°F. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; 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 well blended. Gently stir in chips, if desired. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

COLORFUL MERINGUE COOKIES

Steps:

• Preheat oven to 225°F.
• Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; 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 well blended. Gently stir in chips, if desired.
• Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
• Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

FESTIVE MERINGUE COOKIES

Steps:

• Place egg white in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 250°., Beat egg whites on medium speed until foamy; add vanilla. Beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the corner of a pastry bag; insert large star tip. Transfer meringue to bag. Pipe 2-in. circles or shapes 2 in. apart onto parchment-lined baking sheets. If desired, sprinkle with pearl or coarse sugar. , Bake until set and dry, 35-40 minutes. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from oven; cool completely on baking sheets. Store in an airtight container at room temperature.

MERINGUE SURPRISE COOKIES

Steps:

• Heat oven to 250°F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat until foamy. Gradually add sugar, beating 3 to 5 minutes or until stiff peaks form.
• Pipe or spoon mixture into 3/4-inch-wide mounds 1 inch apart on parchment-lined cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with snowflake sprinkles.
• Bake at 250°F. for 50 to 60 minutes or until crisp. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.

FESTIVE MERINGUE DESSERTS

Steps:

• Heat oven to 300°F.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating constantly until stiff peaks form. Blend in vanilla.
• Spoon or pipe egg white mixture into 3 (4-inch) rounds on each of 2 parchment- or foil-covered baking sheets. Use large spoon to make large indentation in center of each round, building up side as much as possible.
• Bake, one pan at a time, on center oven rack 55 min. or until meringues are dry and golden brown. Remove from oven; cool completely on baking sheets. Carefully remove meringues from parchment.
• Combine berries; set aside. Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute.
• Fill meringues with berries just before serving; top with COOL WHIP. Drizzle with melted chocolate.