Merengue cookies – a delicious recipe with egg whites, cream of tartar, Custer sugar, vanilla, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven at 300.
2
Prepare a cookie sheet with assessment paper.. (do not grees) Wipe the egg whites with the cream of tartar till forming soft picks
3
Ones soft picks are formed add the sugar and Keep beating the eggs whites they will look very glossy ones they are at that point add the vanilla
4
**This istep is optional divided the mixture in to 3 bowls .
5
I use colors pink , yellow, and blue..in a piping bag with a star point 1M spoon in ech color so it will look like a rainbow like roses ir starts ...
6
Back for 25 min.
7
turn off the oven and Let it slattly open so the cookies will coold down you will know when the cookies are cool and ready when they come off early from the paper....
296
kcal
Calories
10
g
Fat
39
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 egg whites, 1 tsp cream of tartar, 3/4 cup Custer sugar, 1 tsp vanilla extract, and more.
Yes, Merengue cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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