Christmas Cookie Week: Funfetti Meringue Cookies

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Did you lovely people hop over to Erin’s blog in the past few days? So many good recipes already shared! I’m looking to try Erin’s Raspberry Linzer Snowflake Cookies, Anne’s Cookie Pie (COOKIE PIEEE!!), Maris’s Peppermint Mocha Icebox Cookies & so many more! 🙂 On Monday, I shared my Chocolate Peanut Butter Oatmeal Cookies. Today, we’ll take a different route for a very different sort of cookie!

I mean, I feel like a cheat when I call these cookies. These are almost candy in flavour & makeup! Seeing as Deb called these cookies, I’m gonna follow her lead & do so. But of course not without butchering her mom’s recipe eh. What to do with me!

This recipe, though seemingly super highfalutin, is actually really really simple. You have got to own/rent/borrow a mixer, though, if you don’t want to spend 20 minutes beating up egg whites. I had a hand mixer which worked perfectly! But if you got that part settled, this whips up in a jiffy! (pun totally intended ;-))
Funfetti Meringue Cookies 1

There are 3 steps to this whipping process. First, whip room temperature egg whites alone until they turn foamy.
Funfetti Meringue Cookies 2

Second step is to add vinegar & salt then beat to soft fluffy peaks. See how we’re moving along here? Note: I didn’t realize I didn’t have cream of tartar before starting on the recipe! I substituted the amount of cream of tartar needed for double the amount of white vinegar. Totally worked! Thanks, the internet. ♥
Funfetti Meringue Cookies 3

Finally, slowly sprinkle in the sugar while beating until it’s super thick, glossy & stiff. Or until it looks like something you might put on your hair to keep it from moving for the next few hours.
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Festive times call for sprinkles!!
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I just simple spooned this onto a baking paper-lined cookie sheet. Deb’s cookies looked smaller, smoother & browner possibly because she used a smaller spoon & is a pro baker? Mine is for celebration… no time for tiny bites!
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Love the little swirls on top. They already tasted like marshmallows pre-baking. I licked the spoon..s.. & bowl. Ooops.
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And once these delicate, delicate little things were done, it’s really important to store them immediately once cool. In this humidity, some started to fall apart real quickly because meringue tends to attract & absorb moisture from the air around it. People with the smarts call this hygroscopic. And I broke 2 rules by making these on a rainy AND humid night. -_-“
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But they still looked kinda good, no? Very tender, melt-in-your-fingers goodness.
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My parents planted a whole vine of passion fruits & I really think these cookies pair perfectly with a fruit so floral & mildly tart.
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With the passion fruit pulp piled over these cookies, they’r make quite a spectacle indeed! I didn’t do just that right away because it was 8 am when I took this photo and I doubt I can gobble up 6 meringue cookies in one sitting… or can I? 😉
Funfetti Meringue Cookies 12

These very easy cookies are like morsels of crumbly marshmallows.  With the light addition of salt, total love!

Come back on Wednesday to check out my final contribution to Erin’s Christmas Cookie Week! Meanwhile, hop over to see what other lovely bloggers have been sharing.

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“For Christ is the end of the law for righteousness to every one that believeth.” {Romans 10:4}

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Christmas Cookie Week: Funfetti Meringue Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12 large cookies
Ingredients
  • 2 Egg Whites, room temperature
  • ¼ Tsp Fine Salt
  • ⅛ tsp Cream of Tartar (I used ¼ tsp White Vinegar)
  • 1 tsp Vanilla (I omitted)
  • ½ cup regular or superfine Sugar
  • 5 tbsp Sprinkles of any kind
Steps
  1. Preheat oven to 300F or 150C.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar (or vinegar) & vanilla. Beat mixture again until it holds soft peaks.
  4. Add the sugar, gradually, beating the batter until it is stiff.
  5. Fold in sprinkles.
  6. Spoon batter onto baking paper-lined baking sheets.
  7. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
  8. Cool on wire rack & immediately store in airtight container

Comments

  1. What a fun and fancy recipe, Jayne! I absolutely love this, and I’m SO IMPRESSED that you whipped these beauties up and made them look easy! (Whenever I hear meringue, I get intimidated. Such is life, I suppose…)

    I’m still so excited that you’ve created such fun and wonderful recipes for Christmas Cookie Week! This has been a blast, and I hope you’ve had a ton of fun, too!

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