Spring Meringues & Recipe

We are into March, but it definitely still feels like winter here in Pittsburgh.  I'm over the cold and snow, so I thought I'd bake up some pastel meringues to try and help me forget about the miserable gray outside my window.

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Yay for Spring Colors! Now maybe if we wait two more months, we can actually get some Spring weather!! UGH!

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This is a such a simple recipe and can be easily altered for different flavors.  Here is what you will need:

 

- 4 egg whites

- 1 cup sugar

- 1/4 tsp cream of tartar

- 1/4 tsp salt

- food coloring (I use americolor )

- any additional extracts or flavoring

 

Preheat your oven to 225 degrees

 

Separate 4 egg whites and add to your mixing bowl.

Add 1/4 tsp cream of tartar.

Add 1/4 tsp salt.

If you wish to flavor your meringues you will need either 1/8 tsp extract or about 2-3 drops of flavoring.  If you are using flavor oils such as LorAnn Oils, stick to just eyedropper sized droplets or the flavoring will overpower your meringues!!! I have made this mistake in the past.  The LorAnn oils are much stronger than regular extracts.   It is not necessary to flavor them, I actually think I like the way they taste better by themselves, but sometimes it's fun to mix it up.

Mix your egg whites, cream of tartar, salt, and any flavoring until mix is frothy.

Slowly add in 1 cup of sugar until mixture has formed soft peaks.

Add your food coloring and mix. 

Line cookie trays with parchment paper so the meringues won't stick.

I used a pastry bag and a 1M tip to pipe a design, but if you don't have pastry bags and tips, just cut the corner off of a plastic ziplock bag, fill with mixture, and squeeze out tablespoon sized meringues.

Bake in oven at 225 for 2 hours

 

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Ta-da! So easy! Hope you enjoy them!