These cute mini meringues are perfect for so many
occasions! Whether you choose to gift them, use
them for decorating or just enjoy for a snack! Easy to
make with just four ingredients and minimal prep.
Line cookie sheets with parchment paper and preheat oven to 200° F.
In a mixing bowl, beat egg whites until foamy and stiff (if using a KitchenAid, gradually work up to speed 8).
Add cream of tartar and ½ cup of sugar at a time.
Add vanilla and desired food coloring.
Beat until the whites form a stiff peak.
Using a teaspoon, drop onto lined cookie sheets or pipe with an icing bag and tip. I prefer to use larger tips for meringues and disposable icing bags for quick cleanup.
Bake approximately 60 minutes watching carefully to not let them brown.
How To Store
Room Temperature or Refrigerate - Let them cool to room temperature and store in an airtight container. They will keep for up to 2 weeks.Freeze - Place the cooled meringues in an airtight container with the layers separated by parchment. They will keep for up to a month. Thaw the meringues on cooling racks so that they don't take on any moisture. They will take an hour to thaw and should be used within a day.