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Meringue Kiss Cookies
My cousin Crystal is going to be a Mommy soon, and I am so super happy for her.
And Since we love her soo soo much, my Cousin Melody and Myself are throwing her a baby shower at the beginning of October with the help of Ariel and Rachael, to celebrate her little bundle of joy 🙂
She’s having a little girl!
(who’s name will be Layla! Isn’t it sweet)
We’re doing a Pink and Green theme baby shower for her and I so more than excited to get the menu and decorations going for this party.
So in an effort to not procrastinate on this party, I’ve started Brainstorming and working on a few things already.
See, this is why I LOVE Pinterest!!!
(I get to pin ideas for a pink and green baby shower all in one place!)
So I found these cookies that I wanted to make for the sweet side of the table, Meringue Kiss Cookies. I’d never made them before so I thought I better try them out first! 🙂
Glad I did, because
#1. I LOVE them, and they are going to be perfect little bites for the shower.
&
#2. I learned that if you sit Meringue Kiss Cookies out overnight and humidly gets to them, they get all soft and sticky and gross.
I added Pink and Green Food Coloring to some of mine and did like a color swirl to test them for the baby shower, but you could do them in so many different colors or just leave them white.
oo and any flavor! I did mine in Vanilla, but any extract flavor would work!
Also some of mine have chocolate chips in the middle!! AHH I love those!
Meringue Kiss Cookies
Makes about 80 quarter sized cookies
What you need:
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Food coloring, optional
Chocolate Chips (if you want chocolate in the middle)
What to do:
Line baking sheets with aluminum foil. (I used 2 cookie sheets for mine, but if you have a huge baking sheet you might only need one.
In the bowl of the mixer, mix together the egg whites, sugar, and cream of tartar.
While this is mixing, fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium heat.
Stop the mixer and remove the mixing bowl.
Place the mixing bowl on top of a medium sauce pan.
Using a hand whisk, gently whisk the mixture until the sugar dissolves. You’ll need to continuously whisk this, just a slow whisk will work. Takes around 7-10 minutes. Do not the mixture get to hot or boil.
Once the sugar is dissolved, return the mixing bowl to the standing mixer.
Mix the egg/sugar mixture on high until stiff peaks form.
Should take about 5 minutes, maybe less. It should look like thick white glue.
Stir in the extract and food coloring now, if you are using any.
If you want the chocolate chips on the middle of the cookies, place chocolate chips about 2-inches apart on the the foil lined baking sheet, if you DON’T want chocolate in them, just skip this step 🙂
Fit a icing piping bag (or a Ziploc bag with one of the ends cut off) with a large star tip.
Fill the piping bag with the meringue.
Pipe star shapes onto the lined baking sheets. Don’t let them touch.
If wanting chocolate centers, pipe each start and center in on top of a chocolate chip.
Continue to pipe until all the meringue is used 🙂
Bake cookies in a 175F oven for 1 hour and 45 minutes.
Cookies should be crisp and a stiff to the touch when done.
Turn off oven and crack open oven door. Let cookies set in oven for about 30 minutes. Remove carefully from oven, pan may still be hot.
Store Meringue Kiss Cookies in an airtight container!
If you make some with different color combos, and post about them leave me a link so I can see them!
I’m linking this pumpkin recipe to Eat at Home: Ingredient Spotlight: Food Coloring
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