Description
These delicate Pastel Meringue Cookies are light, airy, and wonderfully sweet with a gentle vanilla flavor. Perfectly crisp on the outside and melt-in-your-mouth soft inside, they’re a delightful gluten-free dessert ideal for spring and special occasions. The pastel colors add a charming touch, making them festive and fun to serve.
Ingredients
Scale
Egg White Mixture
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Coloring and Decoration
- Pastel food coloring (gel or liquid), optional
- Sprinkles or sanding sugar for decoration (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper for easy cookie removal and even baking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. This stabilizes the meringue and helps achieve volume.
- Add Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time, beating on high speed continuously until the mixture reaches stiff, glossy peaks and the sugar has completely dissolved, ensuring a smooth texture.
- Flavor the Meringue: Beat in the vanilla extract to impart a subtle, pleasant aroma and flavor throughout the meringue.
- Add Color: If desired, divide the meringue into separate bowls and gently fold in small amounts of pastel food coloring to create beautiful colored swirls without deflating the mixture.
- Shape the Cookies: Use a spoon or a piping bag to place small swirls or kisses of meringue onto the prepared baking sheets, spacing each about an inch apart to prevent sticking. Optionally, decorate with sprinkles or sanding sugar for added texture and visual appeal.
- Bake the Meringues: Bake in the preheated oven for 1 hour to dry out the cookies gently without browning, maintaining their delicate color and texture.
- Dry in Oven: After baking, turn off the oven and leave the meringues inside for another hour without opening the door. This slow drying ensures crispness and removes any residual moisture.
- Cool and Store: Once fully cool and crisp, carefully remove the cookies from the parchment and store them in an airtight container to keep them fresh and crunchy.
Notes
- Humidity greatly affects meringue texture; select a dry day for best results.
- For visually appealing swirls, use a piping bag fitted with a star tip.
- A clean, grease-free bowl is essential for whipping egg whites successfully.
- Don’t rush the drying phase; opening the oven door can cause collapse or stickiness.
