Key Largo Coral Meringue Cookies
Meringue cookies are believed to have originated in Switzerland in the 17th century and were popularized by French chef François Massialot.
This is vegetarian and gluten free recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Key Largo Coral Meringue Cookies
Ingredients
Instructions
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Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
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In a clean mixing bowl, beat the egg whites on medium speed until frothy.
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Add the cream of tartar and continue beating until soft peaks form.
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Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the mixture becomes glossy.
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Gently fold in the vanilla extract and food coloring (if desired).
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Transfer the meringue mixture into a piping bag fitted with a star tip.
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Pipe small mounds onto the prepared baking sheet, spacing them about 1 inch apart.
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Sprinkle with edible glitter (if desired).
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Bake for 90 minutes, then turn off the oven and let the cookies cool completely inside the oven.
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Once cooled, remove from the oven and store in an airtight container.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 18g6%
- Sugars 17g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
