"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Meringue Cookies, by Ginny Irelan, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Whites of 4 large eggs ¼ tsp cream of tartar 1 cup sugar 1 tsp vanilla Red, green and yellow liquid food coloring
Preheat oven to 200º Separate eggs and cover with wax paper. Bring to room temperature. Line baking sheet with foil. Beat egg whites with mixer on medium until frothy. Add tartar. Beat until soft peaks form. Increase speed to high, adding a Tbsp of sugar at a time. Beat until glossy and stiff peaks form. Meringue feels smooth when rubbed between your fingers. Beat in vanilla. Divide meringue into thirds. Add 2 drops of food coloring into each. Blend color. (Pastel) Put mix each mix into pastry bags (or a baggie with one of the ends snipped off) and form cookies by making a swirl on the cookie sheet. Repeat for each color. Bake 3 hours or until firm. Turn off oven and leave in the oven for at least an hour or overnight. Store in an airtight container. Layer with wax paper.
My neighbor Jeri made these lovely little cookies and they were a hit! They are perfect for Easter. Meringue cookies can be baked up to 3 weeks ahead of time.
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