mint meringue (flickr)
(via the food pornographer)
Lemon meringue tarts
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Meringue Cookies by Red Shallot Kitchen
Ingredients:
- 3 egg whites, room temperature
- 1/8 teaspoon salt
- ¼ teaspoon cream of tartar
- ½ cup fine granulated sugar
- ½ cup confectioner sugar
- 5 drops food flavoring
- food coloring (optional)
Directions:
- Preheat the oven to 225 F, place the rack in the center of the oven. Line baking sheets with parchment paper and set aside. In a mixing bowl, whisk the egg whites on low-medium speed until foamy. Add cream of tartar and continue to beat until the egg whites form soft peak. Add sugar, a little at a time, and continue to beat on medium-high speed until the egg whites form stiff peak. Beat in food flavoring and coloring.
- Transfer the meringue to a piping bag fitted with appropriate tip. Pipe the 1 inch rounds of meringue in rows onto the parchment paper. Bake meringue in the oven for about 70-90 minutes. Turn off the oven, then leave the baking sheets inside the oven for several hours to overnight to dry the cookies.
- Store in airtight container.
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