Cherry flavored meringues. I can’t even tell you how awesome this flavor was. I think it has become an all time favorite.
Meringues are one of my favorite cookies. Yea, they are a cookie…seems weird to me. They aren’t like any other cookie I know.
Meringues are light and airy, sweet and crisp with a marshmallow-like center. They just melt in your mouth. They remind me of cotton candy and roasted marshmallows. Two of my favorite things.
Meringues are basically egg whites mixed with 1/4 cup sugar per egg,with a small amount of cream of tarter for stabilizing. Some recipes call for granulated sugar,some bakers sugar which is just a finer grind or some even use powdered sugar. Powdered sugar is probably the easiest to use as it dissolves quickly. No matter what sugar you use you don’t want to be able to feel any grit when you rub the egg whites between your fingers.
Meringues can basically be made any flavor with the use of extract, or preserves, cocoa or chocolate.They can be piped into any design you are capable of making. They can be made a multiple of colors. They can be made elegant and beautiful or just plain silly. I hear they can even be made with Jello.
I have a Pinterest board that is nothing but Meringues…check it out. All the recipes are much the same, but flavors and shapes have changed. So let yourself indulge your creativity.
- 4 egg whites
- 1/4tsp cream of tarter
- 6 Tbsp of Cherry Jam
- 1/2 tsp cherry extract
- 2 drops red/pink food coloring
- 1cup powdered sugar.
- Preheat oven to 215 degrees and line baking pans with parchment paper.
- in large metal bowl beat egg whites,cream of tarter, jam,extract and food coloring until frothy. With mixer running, slowly add powdered sugar and beat until stiff peaks form. Peaks are stiff, when you pull out mixer and tips of egg whites stand straight up and the adhere to mixer. Now you can use a pastry bag and tip to pipe different shapes of meringues or you can spoon them unto parchment paper. Make them all the same size so they bake and dry out evenly. Bake for 45-60 minutes. turn off oven. Leave in oven for another 10-15 minutes to dry out.
- Make sure you use parchment paper or they will stick.
- If they are still sticky or wet when you go to check them...you can turn the oven back on for a little while, watching so they don't get too browned or just leave in closed oven for a couple hours.
- If the humidity is high...it is harder for your cookies to dry out. Make them another day.