One of my favorite ways to use up extra egg whites is to make meringue cookies, also known as forgotten cookies. They are light, crisp, and adaptable — low in fat, easy to flavor and color, and simple to shape or drop onto a baking sheet.
After making three batches of cream cheese cinnamon rolls this week, I had leftover egg whites to put to good use. These little meringues are perfect for Easter: festive, bite-sized, and quick to nibble on at breakfast or tucked into gift bags.
Easter Meringues
Ingredients:
1 large egg white (I had 3, so I tripled the recipe)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1/4 teaspoon flavoring (I used lemon extract)
Food coloring (gel or liquid)
Instructions and tips:
1. Bring egg whites to room temperature for best volume. Make sure your mixing bowl and beaters are completely clean and free of grease — any fat will prevent the whites from whipping properly.
2. Start by beating the egg white until it becomes frothy. Add the cream of tartar, which helps stabilize the foam, then gradually add the sugar and the flavoring. I used lemon flavoring for this batch, which gives a bright, fresh note.
3. Beat the mixture until it reaches soft peaks. To make colored meringues, separate about one-third of the mixture into another bowl before adding color so you can have multiple shades. Add a few drops of food coloring to each portion and fold or beat gently to distribute the color evenly.
4. Continue beating each bowl until the meringues form stiff peaks — the mixture should hold its shape when you lift the beater. Be careful not to overbeat; the texture should be glossy and firm.
5. Transfer the stiff meringue to a disposable plastic bag, piping bag, or a zip-top bag with a small corner snipped off. Pipe or squeeze the meringues onto a parchment-lined baking sheet in whatever shapes you like. It takes a little practice to pipe consistent shapes, but any imperfect ones still taste great — and someone will happily eat the practice cookies.
6. Bake in a preheated oven at 225°F (about 110°C) for 30 minutes. After 30 minutes, turn the oven off and leave the cookies inside to dry slowly for at least two hours or, ideally, overnight. This low-and-slow drying method produces the classic light, crisp texture without browning.
7. Once completely dry, store the meringues in an airtight container to keep them crisp. They make a lovely crunchy treat alongside coffee or tea, or a pretty addition to an Easter dessert table.
Variations and ideas:
– Flavorings: vanilla, almond, lemon, or a few drops of peppermint for a seasonal twist.
– Colors: Use gel coloring for brighter hues with less liquid. Combine shades for marbled or ombré effects.
– Shapes: Pipe flowers, kisses, small nests or simple teardrops. Smaller sizes dry faster and are perfect for nibbling.
– Serving: Pair with berries, use as a garnish for pavlova or cupcakes, or pack them into cellophane bags for hostess gifts.
The floral shapes are playful and pretty for Easter, but my husband prefers the tiny bite-sized meringues — he can just nibble away. If you run out of one color, switch to another shade for variety, as I did when I ran out of pink and made lemon-yellow bites.
These cookies are forgiving and adaptable, making them a reliable choice whenever you have leftover egg whites. Keep them in an airtight container and enjoy their crisp, sweet simplicity for several days.
Linked with: Weekend Potluck, Fusion Fridays, Sweet Tooth Friday, Weekend Wrap Up, Strut Your Stuff Saturday, Sweets for a Saturday, Hippity Hop Easter Hop