These delicate meringue cookies melt-in-your-mouth.
| 4 |
|
egg whites, room temperature |
| 2 |
|
teaspoons almond extract |
| 1/2 |
|
teaspoon cream of tartar |
| 1 |
|
cup sugar |
| 4 |
|
drops green food color |
|
|
Red and green candied cherries, cut as desired |
Heat oven to 275°F. Combine egg whites, almond extract and cream of tartar in large bowl. Beat at medium speed, scraping bowl often, until soft peaks form (about 1 minute). Increase speed to high. Beat, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved (2 to 3 minutes). Stir in food color by hand.
Place meringue in pastry bag fitted with large star tip (number 8). Pipe onto parchment-lined cookie sheets forming 2-inch wreaths; decorate with candied cherries. Bake for 25 minutes.
Reduce oven to 250°F. Continue baking for 23 to 27 minutes or until edges are set. Cool on parchment paper.
Recipe Tip
Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.
Recipe Tip
It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.
Recipe Tip
Learn about gluten-free baking.
