Categories:
Ingredients
- 4 large Egg whites, at room temperature
- 1 cup C&H® Bakers Sugar
- pinch Salt
- 1 teaspoon Vanilla or almond extract
- Food coloring of choice
Rate Recipe
Instructions
Step 1
Preheat oven to 200°F. Line 3 baking sheets with parchment paper.
Step 2
In a large bowl, beat the egg whites with one-third of the sugar at medium speed until they are frothy. Increase the speed of the mixer and slowly add the rest of the sugar. Add vanilla or almond extract and food coloring if desired. Beat at high speed until stiff peaks form.
Step 3
Fill a piping bag fitted with a star tip with the meringue. Pipe meringue cookies onto the prepared pans. Bake for 1 hour until the meringues are crisp. Turn off the oven and allow the meringue cookies to sit in the oven for at least 2 hours.
Additional Tips
Egg whites must be at room temperature and all utensil used in the production of meringue must be free of fat to obtain full volume.
Meringues cookies must rest in the oven after baking to achieve desired texture. Stored in an airtight, moisture-free container.
Rate Recipe
Download the C&H 2024 Recipe Calendar
Sign-up to download our 12 best recipes for happiness along with more recipe inspiration, baking tips, giveaways, and more.