This has been quite a week for my cookies! On Monday, my reindeer cookie tutorial was featured on Colossal, which then led to a feature on HuffPost Taste. On Wednesday, my episode of My Everyday Dish that was filmed back in August went live on YouTube! My Everyday Dish is a series presented by American Express that gives viewers a peek into the everyday lives of their favorite YouTubers. In my episode, I took a trip to my favorite local baking supply shop, Utensil Kitchenware in Beacon, New York and I shared the recipe for my go-to dessert: Meringue cookies. I love making these because I pretty much always have the ingredients on hand (just egg whites and sugar!) and it’s really easy to change up the flavors. At Christmastime, I like to add crushed up candy canes. Meringue Cookie Recipe: 1/2 cup egg whites (about 4 eggs)
1 cup white granulated sugar
1 teaspoon of vanilla extract (or experiment with other flavors!)
Gel paste food coloring (optional)
1) Preheat oven to 175F.
2) Separate the egg whites from the yolks while eggs are cold. Allow egg whites to reach room temperature.
3) In a mixing bowl, combine the room temperature egg whites and the white granulated sugar. Whip them together until they are frothy.
4) Add vanilla extract and continue to whip the mixture on high for approximately 10 minutes, or until it is shiny and stiff peaks form.
5) **Optional** To make colorful meringues, gently old in gel paste food coloring.Gently fold in the food coloring.
6) Spoon golf-ball sized amounts of the mixture onto a baking sheet covered with a layer of parchment paper.
7) Bake at 175F for about 2 hours, or until the meringues are dull and dry to the touch.
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