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Meringue Cookies

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“Tasty, light cookies that you can whip up for a baby shower (add a drop of red or a drop of blue) or just for fun! If you don't like almonds, let out the almonds and use the vanilla extract. This recipe is from the Best of Bridge ladies, straight from Alberta. Enjoy!”
READY IN:
40mins
YIELD:
48 cookies
UNITS:
Metric

Ingredients Nutrition

  • 2 egg whites
  • 1.23 ml cream of tartar
  • 236.59 ml berry sugar (caster sugar)
  • 4.92 ml almond extract or 4.92 ml vanilla extract
  • food coloring (look at the green in gailanng's photo!) (optional)
  • 236.59 ml sliced almonds, toasted, cooled

Directions

  1. Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best.
  2. Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional).
  3. Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.

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