This Treat was something my grandmother asked me to make!!! Super simple to make and you can add any color you like. What more to ask for.
Prep : 10 mins /Cook: 1h / Total : 1h10 mins
Servings : 40 small drops
2 egg whites
1/4 cup white sugar
1 drop of food dye
Most asked questions about meringue!
How do you know when meringue cookies are done?To determine exactly when a baked meringue is done, lift it off the baking sheet. If it pulls up easily, it is ready. If not, continue baking, checking for doneness every few minutes.
Do meringue cookies need to be refrigerated? There is no need to refrigerate meringues at all. In leaving meringue at room temperature, it is very important that the dessert is stored in an airtight container. Doing so can prevent moisture from ruining the soft texture of the meringue. Moisture can make the meringues soggy
Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside.
Combine egg whites, corn starch, and salt in a large, completely clean and dry bowl.
Using an electric mixer, stir on low speed until mixture becomes foamy.
Increase speed to high.
With mixer on high, gradually add sugar, about 1 tbsp at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved.
Add food dye (Optional)
Bake on 225F for 1 hour or until the meringue cookies are crisp !
Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !