Who doesn’t love Meringue cookies. Light, fluffy, crunchy and oh so sweet little tasty treats and good for you and they contain no fat what so ever 🙂 Meringue cookies are called Kyskager in Danish and they are always a popular cookie on the coffee table, especially with the children.
These cookies are really fun to make. Yeah you get all sticky, at least I did, but the piping is awesome. Helpful hints: it’s easier to separate the egg whites from the yolks when the eggs are cold. Once separated make sure egg whites are brought up to room temperature before making the meringue. Make sure your bowl and beaters are very clean. If there is grease on your equipment it will prevent the egg whites from expanding. Store meringue cookies in a dry airtight container.
4 whole egg whites, at room temperature
1 cup sugar
1 tsp almond extract
1/2 tsp cream of tartar
10 drops food coloring
Preheat oven to 225 degrees F. Beat egg whites in a large bowl with an electrical mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended. Spoon meringue into pastry bag and pipe out cookies onto parchment paper about 1 inch apart. If you don’t have a pastry bag with tip attachments, you can use a ziplock bag by snipping off one corner of the bag or you can simply drop the meringue onto the parchment paper by the teaspoon full. The meringue cookies will fill up 2 large baking sheets. Bake both sheets of cookies at the same time for 45 minutes. Turn the oven off. Let the meringues stay in the oven for 1 hour or until cool.
Source: Tasty Kitchen