Strawberry Meringue Cookies are light, airy, and perfectly sweet with a hint of strawberry flavor. These elegant cookies are a great gluten-free dessert for any occasion.
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon strawberry extract
- Red or pink gel food coloring (optional)
- Preheat the oven: Preheat your oven to (95°C) and line two baking sheets with parchment paper.
- Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Add the sugar: Gradually add sugar, one tablespoon at a time, while beating on high speed. Beat until stiff peaks form, and the meringue is glossy and smooth.
- Add flavor and color: Gently fold in the strawberry extract and, if desired, a drop or two of gel food coloring for a pink hue.
- Pipe the cookies: Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small swirls or kisses onto the prepared baking sheets.
- Bake the cookies: Bake for 1.5 hours, or until the meringues are dry and easily lift off the parchment paper. Turn off the oven and let the cookies cool inside with the door slightly open.
- Store and serve: Store in an airtight container at room temperature for up to one week. Serve as a light, sweet treat or as a topping for desserts.