These sweet confections are light and airy, with a delightful chewy texture. Made with egg whites and sugar, and without flour, they are the perfect treats for gluten-free friends. I like to tint these cookies in pastel shades to match our cupcakes.
Position a rack in the lower third of the oven and
In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the egg whites and cream of tartar on high speed until the whites form soft peaks. Gradually add the sugar and cornstarch, then whip until the meringue forms stiff, shiny peaks.
Remove the bowl from the mixer and gently fold in the vinegar and vanilla. Fold in a few drops of food coloring, if using.
Using a large spoon, gently scoop mounds of meringue, about
The meringues can be stored in an airtight container at room temperature for up to 5 days.
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