Halloween Meringue Cookies
Meringues are light and airy cookies, and guess what - they are also gluten-free! They are made up of only egg whites, granulated sugar, cream of tartar, and extract. Such simple ingredients for a melt in your mouth, delicious cookie!
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Servings: 24
Equipment
- Kitchenaid or Hand Mixer
- Baking Sheet
- Parchment Paper
- Piping Bags
- Piping Tip (Wilton 12 & 1M)
- Ghost and Pumpkin Template
Ingredients
- 2 Egg Whites Room Temperature
- ½ Cup + 2 tablespoon Granulated Sugar (135g)
- ¼ teaspoon Cream of Tartar
- ½ teaspoon Vanilla Extract
- ¼ Cup Sprinkles (approximately)
Instructions
- Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
- Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.
- Slowly add in granulated sugar 1 tablespoon at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.
- Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.
- Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.
- Add a small dollop of meringue to the corners of your parchment paper to help it stay flat on the tray. Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles! To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth.
- Carefully slide the paper templates out from the tray.
- Place the tray of meringue cookies into the preheated oven for 60-70 minutes. Don't open the oven until the first 60 minutes have passed. At this point, lightly tap your meringue to feel the consistency. If it feels too soft, allow them to continue baking for another 10 minutes or until the cookies feel more only slightly soft and are more stable.
- Turn off the oven but leave the meringue cookies in the closed oven for another 60 minutes.
- Remove from oven and enjoy!
- Store in an airtight container for 4-7 days (depending on how humid your climate is).