Everyone should know how to make meringue cookies. I was never a huge fan of meringues until just a few years ago. I think it’s because up until I had a proper meringue from a bakery, my only experience had been with those awful store bought kind that were styrofoam like in texture.
A proper meringue should have a—the crisp exterior and marshmallow-y inside. And once you get the hang of making them, start playing around with the flavors and finishes. They really are such a fun cookie for that.
Today’s recipe is a basic meringue dressed up with a little hit of pretty and some vanilla flavoring, but stay tuned because I have some fun flavors coming up.
- 3 oz eggs whites (about 3 large eggs)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon distilled white vinegar
- purple food coloring (I used Americolor Electric Purple)
- gold leaf sheets
Heat oven to 200 degrees F. Line bake sheet with parchment.
- Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in sugar and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
- Turn pasty bag inside out and paint stripes with food coloring onto bag, then turn pastry bag right side in and fit with a large round tip and fill with meringue. Pipe meringue 1-inch apart. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper. Cool on a wire rack. Add gold leaf flakes onto meringue. Store in an airtight container in the refrigerator.