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Red Hot Meringues

Red Hot Meringues
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Makes 60 meringues| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2013

Nutritional Information

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

Quick Tip

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Don’t make these cookies on a rainy or humid day; the moisture in the air prevents the meringues from drying out and crisping up.

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