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Home » Sweet » Cookies » Meringues

Easter Meringues

Published March 23, 2012

Easter Meringues

My favorite thing to make with extra egg whites is Meringue cookies or Forgotten cookies.

And since I made 3 batches of Cream Cheese Cinnamon Rolls in the past week, I had leftover egg whites.

We love these cookies. Low in fat, you can control the sugar, add flavors, color them, shape them or just drop them onto a cookie sheet.


We’re going to be out of town for Easter this year and since my kids are getting older, we don’t have to have all the goodies Easter morning….as long as they still get goodies, they’re happy.

Easter Meringues

1 egg white (I had 3)
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 teaspoon flavoring
Food coloring

I had 3 egg whites so I tripled the recipe.

Beat egg whites just till frothy, Add Cream of tartar, sugar and flavoring to egg whites. I used lemon flavoring for this batch. Beat just to combine. Separate 1/3 of egg mixture to another bowl. Now add your food coloring as desired. You can really use any color combinations you want.

Continue beating each bowl of egg whites until stiff and when you lift out beater, peaks form.

transfer stiff egg whites to ziploc bags (or pastry bags)

Snip off a small corner and start squeezing out onto a parchment lined cookie sheet.

It takes a little practice but don’t worry, someone will eat the practice ones.
I ran out of pink so I made little lemon drop bites with the remaining yellow.

Bake in a preheated 225 degree oven for 30 minutes then turn off the oven and leave cookies in for at least 2 hours or overnight.

Store in an airtight container.

The flowers are fun but hubby loves the little bites, he can just nibble, nibble, nibble.

I’ve linked up at Weekend Potluck, Fusion Fridays, Sweet Tooth Friday, Weekend Wrap up, Strut your stuff Saturday, Sweets for a Saturday, Hippity Hop Easter Hop

 

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  1. Julie @ Julie's Eats & Treats says

    March 23, 2012 at 3:36 pm

    These are so cute and festive!

    Reply
  2. Bakeaholic Carrie says

    March 23, 2012 at 5:17 pm

    Oh how adorable!!!!!! I love meringues… my low cal cookie!

    Reply
  3. Robin @ Bird On A Cake says

    March 23, 2012 at 5:42 pm

    I just happen to have some egg whites in the fridge…and my daughter loves meringues! Thanks for this cute idea! :0)

    Reply
  4. Lindy@Itsy Bitsy Paper says

    March 24, 2012 at 1:53 am

    Oh, I love meringues! I am in love with the bright fun colors. I hope you will link up to my Hippity Hop Easter Project Hop.

    http://www.itsybitsypaperblog.com

    Reply
  5. Karyn - Pint Sized Baker says

    March 24, 2012 at 4:09 am

    I Love meringues and these are such cute cookies! Great for Spring!

    Reply
  6. Erin says

    March 24, 2012 at 5:16 pm

    These are beautiful! And so fun!

    Reply
  7. Dorothy @ Crazy for Crust says

    March 25, 2012 at 12:50 am

    How pretty! I love finding good uses for leftover ingredients. What a yummy way to use egg whites. 🙂

    Reply
  8. The Harried Cook says

    March 27, 2012 at 2:43 am

    Those are absolutely adorable! And SO fun for kids… I think I’ll make these! Great post 🙂

    Reply
  9. Six Sisters says

    March 29, 2012 at 4:24 am

    These are so cute!! They would be perfect for a shower! Thanks for sharing! We loved having you at “Strut Your Stuff Saturday.” We hope to see you again next week! -The Sisters

    Reply
  10. Lynne @ 365 Days of Baking says

    March 29, 2012 at 4:07 pm

    Joan, these are so beautiful and perfect for Spring! Love to make meringues and they’re yummy, too!

    Reply
  11. Kaylene Fullmer says

    April 15, 2014 at 2:15 am

    The only sweetener I can use right now is liquid stevia. Can I use that? Will that affect the texture, or not allow it to set properly?

    Reply
    • Joan Hayes says

      April 15, 2014 at 11:08 pm

      I’ve only ever worked with the granulated stevia but the liquid should work just fine. If you have trouble getting stiff peaks with your egg whites, add a little more cream of tartar.

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