Description
Light and airy meringue cookies with a natural pink hue and fruity sweetness from freeze-dried strawberries. Crisp on the outside and marshmallow-soft in the center, they’re a whimsical and elegant treat.
Ingredients
- 3 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, ground into powder
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Whip the egg whites in a stand mixer or with a hand mixer until soft peaks form.
- Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Add the cream of tartar and vanilla extract, mixing just to incorporate.
- Gently fold the ground freeze-dried strawberry powder into the meringue, leaving light swirls for a marbled effect.
- Drop large spoonfuls or scoops of meringue onto the baking sheet, spacing them slightly apart.
- Bake for 1 hour. After baking, turn off the oven and leave the cookies inside to cool for another hour without opening the door.
- Once fully cooled, remove from the oven and enjoy.
Notes
- Do not use fresh strawberries; they contain moisture that will ruin the meringue texture.
- Allow meringues to cool completely in the oven to prevent cracking.
- Store in an airtight container in a dry place for best texture.
- Avoid baking on humid days to maintain crispness.
- Use a piping bag for decorative shapes if desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 15g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
