1.Preheat the oven to 225 degrees and line 2 large cookie sheets with parchment paper.
2.With either an electric mixer or a stand mixer, begin whipping egg whites for 1-2 minutes or until frothy/foamy.
3. With mixer on medium speed, slowly add in sugar in small amounts, approximately ¼ at a time, letting each bit of sugar incorporate in before adding the next. When all the sugar is added, add the cream of tartar and the extracts.
4. Return mixer to medium-high speed and continue to beat meringue mixture until stiff peaks form. You can check for this by stopping the mixer and picking the beaters/whisk out of the mixture. Does it hold its shape? If so, then continue. If the peaks fall over or collapse a little, keep beating.
5. Once stiff peaks are achieved, gently place the meringue mixture into an icing bag with a large round tip or star tip. Note: if colors are desired, divide the meringue mixture between bowls and dye each bowl a different color using gel food coloring of choice. Place in their own piping bags and continue with recipe.
6. Gently squeeze the piping bag and release to make small meringue. Repeat until all meringue mixture is used, leaving ½ inch of space between meringues. Top with any sprinkles (if desired).
7. Bake meringue kissed at 225 degrees for 60 minutes, then turn off the oven and let the meringues cool inside the oven for an additional 2 hours to dry out.
Shop Ingredients
Directions
1.Preheat the oven to 225 degrees and line 2 large cookie sheets with parchment paper.
2.With either an electric mixer or a stand mixer, begin whipping egg whites for 1-2 minutes or until frothy/foamy.
3. With mixer on medium speed, slowly add in sugar in small amounts, approximately ¼ at a time, letting each bit of sugar incorporate in before adding the next. When all the sugar is added, add the cream of tartar and the extracts.
4. Return mixer to medium-high speed and continue to beat meringue mixture until stiff peaks form. You can check for this by stopping the mixer and picking the beaters/whisk out of the mixture. Does it hold its shape? If so, then continue. If the peaks fall over or collapse a little, keep beating.
5. Once stiff peaks are achieved, gently place the meringue mixture into an icing bag with a large round tip or star tip. Note: if colors are desired, divide the meringue mixture between bowls and dye each bowl a different color using gel food coloring of choice. Place in their own piping bags and continue with recipe.
6. Gently squeeze the piping bag and release to make small meringue. Repeat until all meringue mixture is used, leaving ½ inch of space between meringues. Top with any sprinkles (if desired).
7. Bake meringue kissed at 225 degrees for 60 minutes, then turn off the oven and let the meringues cool inside the oven for an additional 2 hours to dry out.