Meringue Drops

Prep time: 15 minutes 

Bake time: 50 minutes 

Resting time: 30 minutes

Ingredients:

* 1cup Granulated Sugar

* 4 Egg Whites (at room temperature)

* A Pinch of Salt 

* 1 + 1/2tsp Vanilla Extract 

* 1/2tsp Cream of Tartar

* 1tsp Cornstarch

* 1/2tsp Pink Food Coloring 

Directions:

1. Preheat oven to 200degrees F. Line 2 baking trays with parchment paper. 

2. Using a stand mixer, with whisk attachment, beat the egg whites on medium speed for 4 minutes, and then increase speed to high and keep beating until soft peaks start to form. 

3. Add if the salt and sugar at this time and keep beating on high until stiff peaks start to form. You will know the consistency is stiff when it holds shape on the whisk. 

4. Once stiff peaks form add in the vanilla extract, and beat for 1 more minute on medium.

5. Add in the cornstarch and cream of  tartar and beat on high for 1 minute or more - ensure stiff peaks remain. Fold in food coloring. 

6. Transfer to piping bag with star tip nozzle, and pipe mini meringues onto the prepared baking trays, 1 inch apart. 

Optional: Pipe the meringue onto a parchment paper in the form of a bird's nest design, or floral design, that will provide room to top it off with a chocolate or vanilla whip and strawberries. 

  

7. Bake at 200 degrees for 45-50 minutes. Turn off oven, and crack open door very slightly, with a wooden spoon in between to keep door open. Leave to cool for 20 minutes or so. Then remove from oven. Leave to cool fully on a wire rack. 

Note: Can be stored in an air tight container for up to two weeks, at room temperature. 

Enjoy!!!!

Please leave a comment should you try this recipe. 

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