Candy-striped meringue cookies
  • Cooking Time: 30-35
  • Servings: 83
  • Preparation Time: 10 min
  • 3 Hy-Vee large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp Hy-Vee salt
  • 1 c. Hy-Vee granulated sugar
  • Hy-Vee red food coloring
  1. preheat oven to 300F. Line baking sheet with parchment paper, set aside. In a medium bowl, beat egg whites, cream of tartar and salt with an electric mixer on high until soft peaks form. Add sugar, 1/4 cup at a time in a steady stream, beating until soft peaks form. The meringue should have a glossy surface. With a small brush, paint a 1/4 inch strip of food coloring down one side of pastry bag. Carefully spoon meringue into pastry bag with star tip. Pipe rosettes onto prepared sheet 1 inch apart. Bake 30-35 minutes or until crisp. Cool on pan on wire rack. Store in an airtight container.
Found this on the Hy-Vee website, made them for Christmas this year.