Strawberry Meringue Cookies

A fresh strawberry puree gives these light and airy cookies their vibrant color and sweet, summery flavor.

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4.5 by 8 people

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  • Makes: 12 servings
  • Hands On: 20 mins
  • Total Time: 3 hrs 5 mins

Strawberry Meringue Cookies

Directions

  1. Allow egg whites to stand at room temperature 30 minutes. Meanwhile, line two baking sheets with parchment paper. Draw six 3 1/2-inch circles on each paper. Flip paper over; set sheets aside.
  2. In a blender or food processor puree strawberries; set aside.
  3. Preheat oven to 250 degrees F. In a large mixing bowl beat egg whites, cream of tartar, vanilla, and salt with a mixer on medium until soft peaks form. Add sugar, 1 Tbsp. at a time, beating on high until stiff, glossy peaks form (5 minutes).
  4. Mound about two-thirds of the egg white mixture onto circles on parchment; spoon puree over mounds. Top with remaining meringue. Using the back of a spoon, lightly spread to edge of circle (see tip, above). Bake 75 minutes with sheets on separate oven racks. Turn off oven. Prop open oven door with a wooden spoon; let sheets sit in oven 1 hour. Transfer with paper to wire racks; cool completely. Store in an airtight container refrigerated up to 3 days.
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Nutrition Facts (Strawberry Meringue Cookies)

  • Per serving:
  • 102 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 40 mg sodium ,
  • 24 g carb. ,
  • 0 g fiber ,
  • 23 g sugar ,
  • 2 g pro.

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Reviews (1)

8 Ratings
320 Days Ago
1.0
These were terrible. Way too sweet.

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