I had some egg whites left over from some previous recipes so I put them to good use here. These are easy, festive and – assuming you add sprinkles (which you absolutely should) – cute and colorful. Plus my piping is improving! When the mixture starts to get foamy start adding the sugar, just a little at a time until you’ve incorporated it all. Keep mixing on high until the mixture starts forming stiff, glossy peaks. Fill a piping bag with your meringue (I used the star tip) and pipe the meringue onto cookie sheets lined with parchment paper. They won’t really spread so you can keep them pretty close to one another. Get your sprinkles and sprinkle them on top of the cookies and put in the oven at 250 (that’s not a typo – you’re not “cooking” these really, you’re mostly just drying them out. Makes about 50 holiday meringues!Ingredients
Directions
Put the egg whites into a bowl along with the vanilla powder, cream of tartar and salt. Mix on high using the whipping attachment.
Leave them in the oven for 35 minutes. After 35 minutes turn the oven off but leave the cookies in there and don’t open the oven door (you don’t want any heat to escape). Leave them in there for a couple hours or, ideally, overnight.Once they’re completely cooled move them to an airtight container until you’re ready to enjoy them.
Holiday Meringue Cookies
When I was a kid the local bakery used to make these meringue cookies around Christmastime. Actually, they made them all year round, but at Christmas they added sprinkles. Because sprinkles make everything better.
Ugly Desserts 