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Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
These are really easy to make & my whole family loves them!
Bernie | December 21, 2014 |
I like to make these with Anisette extract... My father loves them.
Jean | December 19, 2013 |
jessica | January 08, 2014 |
These are really good and pretty easy
Pamela | March 20, 2013 |
Lovely recipe! Very fluffy and sweet- I suggest whipping them for a little longer than it says to make them very stiff.
Jade | June 01, 2017 |
Unicorn poops is what I've seen these called when they are colored like this! www.nynomads.com WanderLust.
Jen | May 28, 2017 |
Just tried it today, all in all worked great. Just make sure that no egg yolk get in the whites, ruins the whole recipient. I figured this out the hard way.
Savanna Jerome | May 29, 2017 |