Holiday Meringue Miniatures Recipe

Holiday Meringue Miniatures Recipe
Holiday Meringue Miniatures Recipe photo by Taste of Home
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Holiday Meringue Miniatures Recipe

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My kids love these light, melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 2 large egg whites, room temperature
  • 1/2 teaspoon white vinegar
  • Dash salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • Red gel food coloring

Directions

Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes).
Place a 1/2-inch round tip into a pastry bag. Paint five stripes of red food coloring along the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1-inch apart onto parchments-lined baking sheets.
Bake 1 hour until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from parchment paper; store in an airtight container at room temperature. Yield: about 7 dozen.

Test Kitchen tips
  • Feel free to mix up the extracts and food coloring.
  • These would be amazing as a cake topper piled on top.
  • Originally published as Holiday Meringue Miniatures in Taste of Home Christmas Annual Annual 2018

    Nutritional Facts

    1 meringue: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 free food.

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    • 2 large egg whites, room temperature
    • 1/2 teaspoon white vinegar
    • Dash salt
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1/2 cup granulated sugar
    • Red gel food coloring
    1. Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes).
    2. Place a 1/2-inch round tip into a pastry bag. Paint five stripes of red food coloring along the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1-inch apart onto parchments-lined baking sheets.
    3. Bake 1 hour until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from parchment paper; store in an airtight container at room temperature. Yield: about 7 dozen.

    Test Kitchen tips
  • Feel free to mix up the extracts and food coloring.
  • These would be amazing as a cake topper piled on top.
  • Originally published as Holiday Meringue Miniatures in Taste of Home Christmas Annual Annual 2018

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