Description
These pastel meringue cookies are light, airy, and crisp treats with a beautiful glossy finish and melt-in-your-mouth texture. Perfectly colored with soft pastel hues, they are easy to make using minimal ingredients and suitable for any occasion. Ideal for both beginners and experienced bakers, these cookies are naturally gluten-free and versatile enough to pair with desserts or enjoy on their own.
Ingredients
Scale
Main Ingredients
- 4 large egg whites (fresh, separated carefully)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel or powder pastel food coloring (as needed)
Optional Ingredients
- 1/2 teaspoon cornstarch (optional, helps maintain crispness and reduce cracking)
Instructions
- Prepare Your Equipment: Ensure all mixing bowls and beaters are spotlessly clean and completely dry, as any grease or moisture can prevent egg whites from whipping properly.
- Separate Egg Whites Carefully: Separate the egg whites from the yolks precisely, avoiding any yolk contamination. Use fresh, cold eggs for best whipping volume.
- Whip Egg Whites and Cream of Tartar: Begin beating egg whites at medium speed, add cream of tartar slowly to stabilize, and then increase speed gradually until soft peaks form.
- Gradually Add Sugar: While mixing on high speed, add granulated sugar one tablespoon at a time, allowing it to dissolve completely before adding more. This process creates a glossy and stable meringue.
- Add Vanilla and Coloring: Once stiff, glossy peaks form, gently fold in the vanilla extract and your chosen pastel food coloring, evenly distributing the color without deflating the meringue.
- Pipe or Spoon Onto Baking Sheet: Line a baking sheet with parchment paper, then pipe or spoon small meringue shapes onto the sheet, spacing them apart to allow even drying.
- Bake Low and Slow: Bake in a preheated oven at 200°F (93°C) for 1.5 to 2 hours, depending on the size of the cookies, to dry them out while maintaining their delicate texture.
- Cool Before Removing: Turn off the oven and let the meringue cookies cool completely inside the oven to prevent cracking or collapsing due to sudden temperature changes.
Notes
- Use room temperature eggs to achieve higher volume when whipping.
- Add sugar slowly and fully dissolve to improve texture and stability.
- Gel food coloring is recommended as it doesn’t add moisture like liquid colors might.
- Avoid baking on humid days, as moisture affects meringue crispness.
- Store in an airtight container away from moisture to maintain crispness up to two weeks.
- Freeze by layering with wax paper in a sealed container; thaw at room temperature before serving.
- If reheating is necessary, use a very low oven temperature (under 200°F) for a few minutes to refresh crispness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 60
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pastel meringue cookies, meringue recipe, light cookies, gluten free desserts, colorful cookies, airy meringues, easy baking
