I fell in love with meringue cookies a couple of years ago, and their light, airy texture and not-too-sweet flavor make them a nice little treat any time of the year. But while these peppermint meringues are also pretty to look at, I just haven’t been able to bring myself to make them again because of our daughter’s red dye intolerance.
However, I stumbled across a recipe for “angel kisses” in King Arthur Flour’s recipe collection, and I just loved the name. We decided to make a vanilla version of the meringue cookies for this year’s 101 Days of Christmas series, and after we’d made them, the girls and I realized their marshmallow-y flavor made them perfect hot chocolate toppers!
Make these Meringue angel kisses to add to your cookie tins, to serve at a hot chocolate bar, or to package them hot cocoa mix for a special treat. You could even make itty bitty ones to replace the marshmallows found in store-bought hot chocolate packets!
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup castor sugar*
*Castor sugar is a superfine sugar that melts and incorporates easily so that your meringue isn’t grainy.
Preheat oven to 200 degrees F.
Combine egg whites, cream of tartar, vanilla extract, and salt, and beat with an electric mixer on medium speed until soft peaks form. Slowly add sugar to the mix and beat on high speed until stiff peaks form and the mixture is glossy.
Add a decorating tip to a pastry bag and carefully add meringue to the bag.
Pipe meringue onto a cookie sheet lined with parchment paper.
Bake for 1-1/2 hours. Meringues will be firm and easily lift off the parchment paper. Transfer to a wire rack to cool.
Store for two weeks in an airtight container at room temperature or freeze and enjoy straight from the freezer!
- Use different decorating tips to make different shapes.
- Make big cookies or little “drops”.
- Substitute different flavor extracts for the vanilla.
- Fold in chocolate chips or other mix-ins after the sugar has been incorporated.
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