Unicorn meringue cookies
Servings: 48 cookies
Ingredients
- 4 eggs whites
- 1 Cup powdered sugar
- 1 pinch salt
- ¼ teaspoon cream of tarter
- 1 teaspoon vanilla extract
- Food Coloring
Instructions
- Preheat ovet to 200°F.
- Add egg whites to a mixing bowl. Start beating on low and slowly increase the speed to high for 3 minutes.
- Add salt and cream of tarter.
- Gradually add the powdered sugar, one tablespoon at a time.
- After the sugar has mixed in, combine vanilla.
- Beat on high speed until meringue can hold a nice peak, for 5 minutes.
- Divide meringue into three glass bowls.
- Add a small amount of food coloring with a toothpick to a meringue. Then beat with a blending whisk.
- Transfer meringue to a piping bag, one large scoop of each color at a time. Make sure don't leave any airbags inside of the piping bag.
- Pipe meringues on a baking sheet lined with parchment paper.
- Bake for 1 hour and let it cool in the oven for an additional 1 hour or overnight. Keep the oven door closed during the process.
