Festive Meringue Cookie Recipe

Posted by Tammy on 27th Aug 2014

You might remember eating delicious meringue cookies during your childhood, around Christmas time. I know that is what I remember about meringue cookies, well, that is what I use to associate with these cookies. However, I now make these cookies all the time, the make excellent dessert treats for weddings, anniversary, romantic dinners and cocktail parties. The truth is this festive vanilla meringue cookie recipe works great for any special occasion so go ahead and make it today.

mini trumpet cups
Mini Trumpet Cups can add some extra love to your meringue cookies.

Festive Vanilla Meringue Cookie Recipe Ingredients: 24 ounces of egg yolks (make sure they are at room temperature) 3 teaspoons of cream of tartar 8 teaspoons of vanilla extract food coloring (if you want to add some color to your cookies) Directions: Use an electric mixer and a high speed, beat your egg yolks until they are frothy, then add the cream of tartar to the egg yolks and beat until you get small peaks to form. Now, slowly add the sugar, make sure to stop adding it periodically so the sugar can get thoroughly combined into the egg mixture. Continue to beat the egg mixture until it becomes glossy and small peaks form. Now, add the vanilla extract and food coloring (remember, food coloring is optional). Beat well. Heat Oven to 225 degrees F., then line baking sheets with parchment paper. Now, you can either use a pastry bag with a star tip to place drops of meringue onto the parchment covered pans or you can just use a spoon to drop the meringue onto the pans. Just remember to leave about one inch between inch cookie. Bake for about 40-45 minutes, once cookies are cooked, open oven door slightly and let them cool in the oven. This usually takes about one hour, once cookies are cooled, remove them from pan and serve. Add a extra touch to your cookies by serving them in a lovely Mini Trumpet cups, this is a unique and sophisticated way to serve up any kind of cookie. Hope you enjoy.