Kool-Aid Meringue Cookies

1. Preheat your oven to 225 F.
2. In a mixing bowl using a stand mixer, beat the eggs until they’re frothy. Next, add in the cream of tartar, continuing to beat the eggs until soft peaks have formed. Start beating in the sugar one tablespoon at a time and continue beating until all the sugar has dissolved and the peaks have gone stiff. The mixture should be totally smooth, so check to be sure the sugar has all dissolved by rubbing a little of the mixture between two fingers. If it’s gritty beat longer until the sugar has finally all dissolved. Then beat in the Kool-Aid liquid.
3. Use a piping bag with a 1M tip to pipe the meringue onto a parchment covered baking sheet or silicone mat. Try to keep the shape/size of the cookies as uniform as possible so they will dry evenly. Put pan into the heated oven. Bake for 45 minutes and then turn off the oven and leave the cookies in for another hour. By that time they should be completely cool and release easily from the baking sheet
4. Enjoy!

Recipe slightly adapted from Adventures In All Things Food.