Holiday Meringue Miniatures
“My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues.” —Susan Marshall, Colorado Springs, Colorado
Taste of Home
|Servings||Prep Time||Cook Time|
|7dozen||20minutes||1hour + cooling|
|1hour + cooling|
- 2 large egg whites room temperature
- 1/2 tsp white vinegar
- Dash salt
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- Red gel food colouring
- Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes).
- Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food colouring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking sheets.
- Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
1 meringue: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 1g carbohydrate (1g sugars, 0 fibre), 0 protein. Diabetic Exchanges: 1 free food.