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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 24 cookies

Calories: 32 kcal per serving

Ingredients

3 - Egg whites
⅛ tsp - Cream of tartar
½ tsp - Vanilla extract
¾ cup - Granulated sugar
Red food dye
Sprinkles

Instructions

First preheat the oven to 200℉. Next, prepare a baking sheet with parchment paper and set aside, until ready to use.
In mixing bowl, add the egg whites and cream of tartar together and beat with a whisk or hand mixer until frothy.
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.
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.
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.
Add the meringue mixture into piping bags and cut the tips.
Place both piping bags in a third empty piping bag to swirl the two colors together.
Begin to pipe out heart cookies on the prepared parchment baking sheet. Top with sprinkles.
Bake for 1 hour in the oven. Allow to cool completely after baking.

Nutrition