Makes 6 dozen or 12 (6 cookie) servings.
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
25 to 30 drops food coloring
1 cup mini chocolate chips (optional)
1. Preheat oven to 225°F.
2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
- Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.
- Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.
- Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.
- For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray.
- To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.
Fat: 0 g
Carbohydrates: 16 g
Cholesterol: 0 mg
Sodium: 19 mg
Fiber: 0 g
Protein: 1 g