Rating: 3.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings
Rebekah Peppler

Gallery

Credit: Joseph De Leo

Recipe Summary

hands-on:
15 mins
total:
3 hrs 15 mins
Yield:
Makes 60 meringues
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 225° F. Line 2 baking sheets with parchment.

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  • 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.

  • Drop or pipe small mounds (about 1½ tablespoons each) onto the prepared baking sheets and sprinkle with the remaining red hots.

  • 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.

  • Storage suggestion:Keep cookies at room temperature in an airtight container for up to 3 days.

Nutrition Facts

12 calories; sodium 11mg; carbohydrates 3g; sugars 3g.
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