Swiss Meringue cookies make a sweet delicate Valentine’s treat. For these cookies, I used Martha Stewart’s Swiss Meringue recipe.
4 large egg whites
2 cups of sugar
2 pinches cream of tartar
1 tsp pure vanilla extract
Using a double boiler, combine egg whites, sugar and cream of tartar whisking constantly until the sugar is dissolved and mixture is warm to the touch (you don’t need to boil it). Transfer ingredients to mixer and beat with the whisk attachment. Begin beating on a low setting and eventually increase speed.
Beat for about ten minutes or until stiff peaks form.
The egg mixture should stay at a peak when you lift the whisk attachment.
Add in the vanilla and food coloring.
Drop or pipe on to a parchment covered cookie sheet. Bake at 175 degrees for 2 hours or until they lift off of the parchment easily.
Aren’t these a sweet treat for your favorite Valentine? I made mine a light shade of pink and I also made this chocolate meringue recipe, too.