Patriotic Meringue Cookies Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large egg whites, brought to room temperature
02 -
1 tablespoon white vinegar
03 -
1 tablespoon cornstarch
04 -
1 cup superfine sugar (or regular sugar processed until fine)
→ Flavoring & Coloring
05 -
1 tablespoon cherry-flavored gelatin powder
06 -
1 tablespoon berry blue gelatin powder
07 -
½ teaspoon pure lemon extract
08 -
Red gel food coloring (optional, for enhanced color)
09 -
Blue gel food coloring (optional, for enhanced color)
# Instructions:
01 -
Using a spotlessly clean and completely dry mixing bowl, whip the egg whites until they become foamy and light, which takes about 30 seconds. Pour in the vinegar and cornstarch, then continue beating for another minute until you see soft, gentle peaks beginning to form.
02 -
While the mixer runs, slowly drizzle in the superfine sugar in a thin, steady stream. Keep beating the mixture for 4 to 5 minutes until glossy, stiff peaks form that hold their shape beautifully when you lift the beaters.
03 -
Split your fluffy meringue into three equal portions. Mix the cherry gelatin and a few drops of red gel coloring into the first bowl, blend the berry blue gelatin and blue coloring into the second, and fold the lemon extract into the third portion for your white meringue.
04 -
Line your baking sheets with fresh parchment paper. Fill separate piping bags with each colored meringue and use a star tip to pipe beautiful swirled cookies onto the prepared sheets, leaving space between each one.
05 -
Place the sheets in a preheated 200°F oven and bake for exactly 90 minutes. When time is up, turn off the oven but leave the meringues inside for 6 hours or overnight to slowly dry and harden into perfect crispy treats.
# Notes:
01 -
These patriotic treats are best made the evening before you need them - bake them at night and let them set overnight for perfect results.
02 -
Store your finished meringue cookies in an airtight container for up to one week to maintain their crispy texture.
03 -
Be extra careful when separating eggs - even a tiny drop of yolk will prevent the whites from whipping properly.
04 -
Using an oven thermometer ensures your temperature stays exactly at 200°F for the best texture and consistency.