- VE
- LC
- LF
Valentine Meringue Cookies
Valentine Meringue Cookies are light, fluffy and perfect for a cookie tray. This version of these cookies are soft and chewy, rather than traditional crunchy. It's naturally gluten-free and dairy-free. Unlike moist cookies, these stay fresh for weeks if stored correctly.
Ingredients
Instructions
- Step 1
First preheat the oven to 200℉. Next, prepare a baking sheet with parchment paper and set aside, until ready to use.
- Step 2
In mixing bowl, add the egg whites and cream of tartar together and beat with a whisk or hand mixer until frothy.
- Step 3
Once the egg whites are frothy, add in the sugar while mixing with the hand mixer. To slowly incorporate, add one teaspoon of sugar at a time or with a slow continuous pour as you mix.
- Step 4
Add the vanilla and mix at medium-high speed for about 10 minutes until you have a marshmallow-like soft meringue that barely holds a stiff peak.
- Step 5
Then split the mixture in half, dye half of the mixture with red food dye and leave the other white or another variation of red or pink.
- Step 6
Add the meringue mixture into piping bags and cut the tips.
- Step 7
Place both piping bags in a third empty piping bag to swirl the two colors together.
- Step 8
Begin to pipe out heart cookies on the prepared parchment baking sheet. Top with sprinkles.
- Step 9
Bake for 1 hour in the oven. Allow to cool completely after baking.
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Per serving
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