Meringue Drops

Egg whites and sugar. It doesn’t get much easier than these cookies that can be dressed up or down to fit any occasion.  For Christmas I’ve doctored mine up with a bit of red and green food coloring, added some colored sugar and they are good to go.  I’ve experimented with different flavorings as well.  Vanilla is always tasty but I found some creme de menthe in pantry used that to make mint ones.  In the past, I’ve also used orange or lemon extracts as well.  Which ever flavor you decide to use, they are sure to be a hit.








MERINGUE DROPS 
 
2 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tarter
1/2 cup super fine sugar (if you don’t have super fine sugar use regular white sugar and pulse it in a
   food processor for a few seconds)
1 teaspoon extract of your choice
coarse sugar and food coloring if desired
1)  Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper and set aside.
2)  In a clean, non-plastic bowl beat the egg whites with an electric mixer on high speed until frothy.
3)  Add the salt, cream of tarter, and food coloring if using and beat until blended.
4)  Gradually add the sugar until completely incorporated and stiff peaks begin to form.
5)  Add the extract and beat until completed incorporated and no streaks
     remain.  Continue beating until the peaks are shiny.

6)  Using a small dough scoop, tablespoon or a pastry bag, place tablespoon sized portions of the

      meringue mixture on the prepared cookie sheets.  Sprinkle with coarse sugar if desired.
7)  Bake in the preheated oven for 1 hour.  Without opening the door, turn off the oven and allow to sit
      for 1 1/2 to 2 hours until the cookies are completed cool and crisp.

Store the cookies in an airtight container until ready to eat.

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4 thoughts on “Meringue Drops

  1. Winnie December 16, 2012 at 21:40 Reply

    These look so delicious. I will keep them in mind when I do my baking mid week.

  2. Becky December 19, 2012 at 17:04 Reply

    about how many does this recipe yield? thanks

  3. Zosia December 19, 2012 at 17:27 Reply

    Becky- I got 30 good sized cookies. Usually I make them smaller (1 bite per cookie) and can get twice as many.

  4. […] Meringue Drops […]

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