Meringue Cookies Recipe

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that whips similarly.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a richer flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has health benefits and can be used in smaller amounts.

Make sure your bowl is clean by wiping it down with vinegar or lemon juice and letting it dry.

Separate 4 room temperature egg whites, ensuring no yolk gets into the whites.

Add a pinch of salt and 1/4 teaspoon cream of tartar to the egg whites.

Whip the egg whites on low speed, gradually increasing to high until frothy.

Slowly add 1 cup of super fine sugar, one tablespoon at a time, while continuing to whip until stiff peaks form.

Add 1 teaspoon of vanilla extract and mix until well combined.

Prepare a large piping bag with an 846 tip for the white meringue and an 869 tip for the soft pink meringue.

Pipe the meringue onto a parchment-lined baking sheet, ensuring they are spaced out for air circulation.

For the soft pink meringue, add soft pink gel food coloring to the meringue and mix by hand until the desired color is achieved.

Pipe the soft pink meringue onto the baking sheet, ensuring they are also spaced out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens