Red Hot Meringues

Red Hot Meringues
Joseph De Leo
Makes 60 meringues
preparation
15
minutes
cooking
195
minutes

Ingredients

3
large egg whites, at room temperature
1/2
teaspoon
pure vanilla extract
1/4
teaspoon
cream of tartar
1/4
teaspoon
fine salt
2/3
cup
granulated sugar
3
tablespoons
finely crushed red hots (1.2 ounces)

Directions

  1. Heat oven to 225° F. Line 2 baking sheets with parchment.
  2. Beat the egg whites and vanilla with an electric mixer on medium in a large bowl until foamy, about 1 minute. Add the cream of tartar and salt and beat until soft peaks form, about 1 minute more. Slowly add the sugar; increase speed to medium-high and continue to beat until the meringue is glossy and stiff peaks form, 4 to 6 minutes more. Fold in 2 tablespoons of the crushed red hots.
  3. Drop or pipe small mounds (about 1½ tablespoons each) onto the prepared baking sheets and sprinkle with the remaining red hots.
  4. Bake until firm and dry, 1 to 1½  hours (1 hour is great if you like a meringue with a slighly soft center). Turn the oven off and cool the meringues in the oven, 1½  to 2 hours.
  5. Storage suggestion: Keep cookies at room temperature in an airtight container for up to 3 days.
Rebekah Peppler
October 2013

Nutritional Information

  • Per Serving
  • Calories 12
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 11 mg
  • Protein 0 g
  • Carbohydrate 3 g
  • Sugar 3 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 0 mg
What does this mean? See Nutrition 101.