Valentine Meringue Cookies

The origination of meringue is highly disputed. Italy, France, and Switzerland all claim to be the birthplace of this light and airy protein structure of egg whites, and sugar. Regardless of where it came from one thing is indisputable, it takes cookies, pies, and even buttercream frosting to a whole new level.

Meringue cookies were originally shaped in the17th century by using two spoons to scoop and dollop the meringue as carefully as possible.  Today many bakers have taken the skill of making meringues to an absolute art form. The protein structure created in meringue enables bakers to use limitless creativity in making meringue cookies. With a kitchen full of piping tips you can truly let your imagination be your guide in creating colorful decorative cookies. These crunchy cookies are so light, airy and low on calories that you don’t have to feel guilty indulging on your baked masterpieces.

Ingredients:

1/2 cup egg whites

1/8 tsp cream of tartar

1 cup sugar

1 tsp salt

1 tsp vanilla

gel or paste food coloring – optional

sprinkles, sugars and luster dust – optional

Instructions:

1. Wipe the inside of a stand mixer bowl with lemon juice and completely dry to ensure the inside of the bowl is free of any fat residue.
2. Draw heart shapes on paper and place under parchment paper on a cookie sheet and set aside.
3. Beat the egg whites and cream of tartar on medium speed until foamy and soft peaks begin to form.
4. Turn the mixer up to medium-high and begin to slowly add sugar.
5. When the sugar is fully incorporated and dissolved add the salt, vanilla, and desired coloring.
6. Continue to whip on medium-high until meringue is glossy and stiff peaks form.
7. Fit a pastry bag with the desired tip and fill the pastry bag with meringue.
8. Fill the heart shape design on the prepared parchment-lined cookie sheet with desired shapes.
9. Decorate heart shape with any desired sprinkles, sugars or luster dust.
10. In an oven pre-heated to 175 bake for 2 hours.
11. Turn the oven off and allow the cookies to cool inside the oven.