Valentine Meringue Cookies (Print Version)
# Ingredients:
→ Main Ingredients
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3 large egg whites
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1/8 teaspoon cream of tartar
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1/2 teaspoon vanilla extract
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3/4 cup granulated sugar
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Red food dye
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Red, white, and pink sprinkles
# Instructions:
01 -
Preheat the oven to 200°F.
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Prepare a baking sheet with parchment paper and set aside.
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In a mixing bowl, add the egg whites and cream of tartar. Beat with a whisk or hand mixer until frothy.
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Once the egg whites are frothy, slowly add the sugar while mixing with the hand mixer. Add one teaspoon at a time or in a slow continuous pour, mixing as you go.
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Add the vanilla extract and mix at medium-high speed for about 10 minutes until the mixture resembles a soft marshmallow-like meringue that barely holds a stiff peak.
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Split the mixture in half and dye one half with red food dye. Leave the other half white or another variation of red or pink.
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Add each colored meringue mixture into separate piping bags, then place both bags into a third empty piping bag to create a swirl effect.
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Pipe heart-shaped cookies onto the prepared parchment-lined baking sheet. Top with sprinkles.
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Bake the cookies in the oven for 1 hour. Allow them to cool completely after baking.
# Notes:
01 -
This recipe can be doubled to make more cookies. Be sure to proportionally increase all ingredients and use two baking sheets.
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Slowly add eggs one at a time to avoid any egg yolk contaminating the mixture, which may impact the meringue's texture.
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This meringue has a soft and chewy texture, unlike classic crunchy meringue cookies, due to the prolonged beating of the egg white and sugar mixture.
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Ensure all equipment is completely residue-free. Wipe tools with vinegar if necessary.
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Optional additions include a pinch of salt or mini chocolate chips for extra flavor.