Description
Celebrate Independence Day with these spectacular patriotic meringue cookies! These light, airy treats feature beautiful red, white, and blue colors that make them perfect for any 4th of July celebration. Crispy on the outside with a tender center, they’re guaranteed to impress your guests.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup granulated sugar (superfine/caster sugar preferred)
- 1 tablespoon white vinegar (or lemon juice)
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Red gel food coloring
- Blue gel food coloring
- Pinch of salt
Instructions
- Prepare your workspace: Preheat oven to 200°F (93°C). Line baking sheets with parchment paper. Ensure your mixing bowl and beaters are completely clean and dry.
- Whip the egg whites: In a large, clean mixing bowl, beat egg whites with a pinch of salt until foamy (about 30 seconds). Add vinegar and cornstarch, continue beating until soft peaks form.
- Add sugar gradually: With mixer running, slowly add sugar in a thin stream. Beat vigorously for 5-6 minutes until stiff, glossy peaks form and the mixture feels smooth when rubbed between fingers.
- Create patriotic colors: Divide meringue equally into three bowls. Leave one bowl white and add vanilla extract. Add red food coloring to the second bowl, mixing gently until desired color is achieved. Add blue food coloring to the third bowl, folding carefully to maintain volume.
- Pipe the cookies: Transfer each colored meringue to separate piping bags fitted with star tips. Pipe small dollops onto prepared baking sheets, spacing them 1 inch apart.
- Bake low and slow: Place in preheated oven for 90 minutes. Turn off oven and leave cookies inside with door slightly ajar for at least 6 hours or overnight to completely dry and harden.
- Cool and store: Once completely crisp, remove from oven and store in airtight containers for up to 1 week.
Notes
- Room temperature eggs: Allow egg whites to come to room temperature for best whipping results. This typically takes 30-60 minutes.
- Sugar substitution: If you can’t find superfine sugar, pulse granulated sugar in a food processor until finer, but don’t over-process into powder.
- Humidity matters: Avoid making meringues on very humid days as moisture can prevent proper crisping.
- Storage tips: Store in airtight containers with parchment paper between layers to prevent sticking.
- Make-ahead friendly: These cookies can be made 2-3 days in advance and stored properly.
- Equipment essential: Use gel food coloring instead of liquid to avoid adding excess moisture to the meringue.
- Oven temperature: Use an oven thermometer to ensure accurate temperature – too high will cause browning, too low won’t properly set the cookies.
- Piping alternatives: If you don’t have piping bags, you can use a spoon to dollop the meringue, though the presentation won’t be as elegant.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rest Time: 6 hours
Total Time: 7 hours 45 minutes
Servings: 55-60 cookies