Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, confetti meringue cookies. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Confetti Meringue Cookies is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Confetti Meringue Cookies is something that I have loved my entire life. They are nice and they look wonderful.
A classic recipe for meringue cookies! These confetti cookies, aka funfetti sugar cookies, take us straight back to the bakery-bought sugar cookies of our childhood because if we were well-behaved while mom ran errands, we could choose. See more ideas about Meringue cookies, Meringue, Desserts.
To get started with this recipe, we must first prepare a few components. You can have confetti meringue cookies using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Confetti Meringue Cookies:
- Get 3 Egg whites, room temperature
- Prepare 3/4 cup sugar
- Take 1/4 tsp cream of tartar
- Prepare 1/4 tsp vanilla or almond extract
- Get 1/2 cup confetti sprinkles, divided
Perfect for holidays, birthday parties, and more. Click over to my blog for the recipe. These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be.
Instructions to make Confetti Meringue Cookies:
- Preheat oven to 250°F. Line two cookie sheets with foil.
- In large bowl, whip egg whites with a mixer until soft peaks form. With mixer running, slowly add sugar, 1 tablespoon at a time. Add cream of tartar and vanilla or almond extract. Fold in 1/4 cup confetti sprinkles.
- Spoon mounds (about 2 tablespoons each) about 1/2 inch apart onto prepared cookie sheets. Sprinkle each one evenly with the remaining confetti sprinkles.
- Place both cookie sheets on the middle rack of the oven and bake for 1 hour. Turn off oven and leave oven door closed for another 10 minutes. Remove cookies from oven. Cool on cookie sheets for 10 minutes, then store in an airtight container until ready to serve.
A meringue cookie with coconut and cornflake cereal. I could never eat enough of them. Meringue cookies made with almonds and spiced with cinnamon and lemon. Chocolate chip cookies with homemade chocolate chips and, walnuts. These Confetti Cookies are made for unabashed sprinkles lovers.
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