| Servings |
48 cookies
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Ingredients
- 4 large egg white room temperature
- 1/2 tsp cream of tartar
- A pinch salt
- 1 cup sugar
- 1 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 225 degrees F. Line cookie sheet with parchment paper. Set aside.
- In a stand mixer bowl and using the wire whisk, beat the egg whites and salt until it becomes foamy. Add cream of tartar and beat until soft peak form.
- While the mixer is in low speed, add the superfine sugar 1 tablespoon at a time until it's all mixed in. Keep mixing until the egg whites becomes a stiff peak form.
- Add the vanilla extract and pink food coloring and mix evenly. Use a spatula to scrape the sides to make sure all the colors are mixed in.
- Pour in a pastry bag with a rosette tip and pipe it on top of the parchment paper.
- Bake for about 1 hour. Shut off the oven.
- Leave the meringues in the oven to dry out.
- After it's cooled, store in an airtight container.
Recipe Notes
Adapted from : Sugar Spun Run
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