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These airy little treasures are so easy! Each of these treats contains only 8 calories, no fat, 2 grams of sugar, and they are gluten-free.
Carefully separate egg whites from yolk. Add cream of tartar to egg white and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add extracts and beat for additional 30 seconds.
Using a spatula, place meringue into a large Ziploc bag. Seal bag with a small amount of air remaining inside. Carefully cut off one corner of the bag to create a 1/2 inch hole.
Preheat oven to 200 degrees (F). Line two baking sheets with parchment paper and place a small drop of meringue under each corner of paper to help secure it to the pan. Gently squeeze the remaining meringue from bag to form drops 1 1/2″ in diameter. Continue process to fill baking sheet, placing drops 1/2″ apart.
Place oven racks in middle 1/3 of oven. Place one baking sheet on each rack and bake for approximately 1 hour or until meringues are crispy and cooked through. Remove meringues from baking sheet and allow to cool. Store in an airtight container (up to 5 days).
If meringues become chewy prior to serving, place in a 200 degree oven for approximately 10 minutes to crisp.
3 Comments
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Lindsay {Eighty Twenty Dietitian} on 12.14.2010
This makes 80 meringues! I bet the food coloring is festive– I just have an aversion to it!!
theshepherdess on 12.10.2010
I like to pipe them into little Snowmen for the season too! I use sprinkles and such to add a little decoration.
Shugary Sweets on 12.10.2010
How many little guys does this make? I have a similar recipe, and I put a few drops of red food coloring in them and pipe them into circles (a wreath shape). They look really cute with a plate of cookies!