Twenty-Five Days of Cookies: Meringue Drops

Christmas is just six days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

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
1 teaspoon extract of your choice
coarse sugar and food coloring if desired
  •  Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper and set aside.
  •  In a clean, non-plastic bowl beat the egg whites with an electric mixer on high speed until frothy.
  •  Add the salt, cream of tarter, and food coloring if using and beat until blended.
  • Gradually add the sugar until completely incorporated and stiff peaks begin to form.
  •  Add the extract and beat until completed incorporated and no streaks remain.  Continue beating until the peaks are shiny.
  • 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.
  • 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.
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