I whipped up these pretty pastel meringue cookies for Easter Sunday and they couldn’t be more fitting for the celebration. They not only look gorge, but taste delicious as well. The orange extract and food coloring I used adds the perfect Spring touch!
Easter Meringue Cookies
2 egg whites at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup white sugar (You can add up to 1/2 a cup but I prefer less so they’re not too sweet)
1/2 teaspoon orange extract (or any extract of your choice)
a few drops of food coloring
Preheat oven to 225.
Line cookie sheet with parchment paper and set aside.
Beat egg whites, salt and cream of tartar on low, gradually increasing the speed until foamy.
Increase the speed to medium high and gradually add the sugar, a small amount at a time.
Increase the mixer to the highest speed and whip until glossy stiff peaks form.
Pour in extract and whip for a few more moments until thoroughly combined.
If you will be adding the food coloring, evenly divide meringue mixture into separate bowls, adding a drop or two of food coloring to each. Stir well.
Spoon meringue mixture into separate ziplock bags and squeeze out the air. Cut off a corner of the bag and pipe meringues onto a cookie sheet.
The meringue should hold its form.
Bake in the oven for 90 minutes.
Once done baking, turn the oven off, leaving the meringues inside to dry out. I suggest an hour or two.
When meringues are done they should be crisp on the outside with an airy interior texture.
If you have any extras, they can be stored in an airtight container.
posh little tip~
Put these cookies in your children’s Easter baskets this year. They’re a much healthier alternative to excessively sweet chocolates and candy and they will love them just as much! My daughter certainly does.