Meringue Cookies Recipe

Instructions

1. Bring Bob Evans egg whites to room temperature or slightly warmer. To make warmer, place measured egg whites in a mixing bowl. Put mixing bowl into a larger bowl filled with slightly warm water for 15 -20 minutes.
2. Preheat oven to 200 degrees.
3. In a large bowl, beat egg whites until they start to become foamy. Egg whites will be full of bubbles but will not hold any shape yet
4. Add vanilla, pinch of salt and cream of tartar. Substitute peppermint, orange or other flavors for vanilla if desired.
5. Continue beating and add sugar very slowly, one teaspoon at a time so that the sugar is well mixed and dissolved before adding in the next spoonful.
6. Beat until stiff peaks form; do not overbeat. This should take about 10-15 minutes. Stiff peak stage is achieved when the beaters can be pulled straight out of the batter and the peak stays upright. If the peak flops over, the batter is at soft peak stage and needs more time in the mixer.
7. Add food coloring as eggs whites reach the stiff peak stage. Add color drops or gel into the mixing bowl or draw colored lines inside the piping bag for a variegated, striped effect.
8. Fill a piping bag fitted with a decorative tip and pipe meringues onto a parchment lined baking sheet.
9. Meringues should be about 1 inch in diameter and can be placed 1 inch apart on the sheet, as they will not expand in the oven.
10. Bake for 1 hour. Turn off the heat and keep meringues in the oven for an additional hour as the oven cools. Once completely cool, meringues should be light and crispy. Store in an airtight container and enjoy for up to a week. Do not refrigerate.