Meringue cookies are crispy, light and is everyone's favorite. Kids will love this melt in mouth cookies.These are small mini versions and is raspberry flavored. There is no flour in this cookies and key ingredient here is egg whites and sugar and it is baked in a very low temperature so that the moisture of the egg whites dry out completely.
Recipe source from here
Raspberry essence- 1/2 tsp
Caster sugar-1 cup
Cream of tartar-1/4 tsp
vanilla essence a few drops
Permitted food color - 2 drops (optional)
Preheat oven to 200 degrees F and line baking sheet with parchment paper
In a large bowl beat egg whites till it is frothy. Add cream of tartar and beat till soft peaks are formed. Continue running the mixer and slowly add sugar one tsp at a time
Add food coloring and essence continuing beating until stiff peak form.
Transfer mixture to a pastry bag or large zip-top bag fitted with decorating tip. Pipe shapes on prepared baking sheet or just scoop spoonfuls and place on the baking sheet.
Bake for about one and half hours rotating once from front to back.They will become crispy and will be easily released form the parchment paper once done Turn off oven and slightly open door. Leave it there for about an hour.Take out from oven remove parchment paper from baking sheet and let meringues cool completely. Cover and store in room temperature.
Sending this to 60 Days to Christmas event
Hope you will all enjoy..