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Star Meringue Cookies
Keepsake Cookies
Prep time:
30 minutesBake time:
1 hour plus standing“The Fourth of July just wasn’t the same without Grandma’s meringues! If she was in a hurry, she simply sprinkled one color of sugar on each meringue.”
Ingredients
Serves 24
- Powdered egg whites (equivalent to 3 fresh egg whites)
- 1 teaspoon cream of tartar
- 2 1/3 cups confectioners’ sugar
- 1/4 teaspoon almond extract
- Red and blue colored sugars
Directions
1
Preheat the oven to 200F. Prepare the egg whites as package directs. In a large bowl, using an electric mixer set on medium, beat the egg whites and cream of tartar until frothy, 3 to 5 minutes. Increase the speed to high; beat until fluffy, about 3 minutes. Continue beating, adding the confectioners’ sugar a little at a time, until the sugar is incorporated. Add the almond extract; beat until smooth and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag fitted with a large round tip.
2
Using a pencil, trace 12 stars on each of 2 sheets of parchment paper. Lay the parchment paper, pencil side down, on 2 baking sheets. Pipe the meringue over traced stars to make solid shapes. Using your finger, carefully smooth down any “tails” of meringue left by piping.
3
Sprinkle the outer edges of the meringues with colored sugars: leave the centers plain. Bake until firm, about 1 hour. Turn off the oven and open the door slightly. Let the meringues sit in the oven until firm and dry to the touch, about 20 minutes.
4
Transfer the baking sheets to wire racks; cool completely. Peel meringue stars from the parchment paper and serve.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma knew it was important to let the meringues dry completely in the oven. When the meringues were done, they peeled easily from the paper. If they stuck, she returned them to the oven for a few minutes, then let them cool and tried again.
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