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