Pink Meringue Cookies without Cream of Tartar
These beautiful pink marbled meringue cookies are the perfect treat to impress your guests with! My light and airy pink meringue kisses are made with just 5 ingredients, they make 100 bite sized cookies!
Equipment
- Hand held mixer
- Baking mat
Ingredients
- 4 egg whites
- 2 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon pink sea salt
- ½-1 cup organic raw cane sugar
Instructions
- Start by separating your egg yolk from your egg white.
- Whip your egg whites with a hand held blender until it starts to foam.
- Add the lemon juice, vanilla, and salt.
- Whip again until it starts to turn into a white foam with body.
- You can now gradually add your sugar.
- Whip all the sugar in and continue until stiff peaks form.DO NOT continue to whip after stiff peaks have formed.
- Transfer your meringue into a piping bag and pipe into small cookies on a baking mat. Leave about 1 inch between each meringue cookie.For pink marble meringue cookies: drip red food dye to the outside of your piping bag first. Then, add the meringue. Pipe as normal and they will come out with the marbled effect like in the picture!
- Bake for 1 hour at 225 degrees.
- They are best eaten fresh the day of, but you can store them at room temperature in an airtight container for up to 3 days.
- Enjoy!
Notes
Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed. My meringue cookies nutrition facts are calculated with ½ cup of sugar, so carbohydrate and total sugar will be higher if you add more sugar.
Nutrition
Serving: 5mini meringue cookiesCalories: 1kcalCarbohydrates: 4gSodium: 2mgPotassium: 2mgSugar: 4g
Tried this recipe?Let us know how it was!