These Candy Corn Meringue Cookies are festive, fun to make and fun to eat. They are the perfect Halloween treats.
3 large pasteurized egg whites, at room temperature
a pinch of kosher salt
¾ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Yellow food coloring
Orange Food coloring
No nutrition information available
Preheat the oven 200 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 2 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, and vanilla extract. Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes.
Separate meringue into 3 small bowls, add yellow food color into one bowl and orange food coloring into another. Stir to mix until color is well distributed. Transfer mixture into 3 different pastry bags fitted with a large plain tip.
Start with yellow colored meringue mixture, pipe meringue in small round shape, about 1-inch diameter and 1-inch apart onto lined baking sheets. Switch to orange colored piping bag, pipe a small round onto each yellow meringue mixture. Last, pipe a dollop of the white/uncolored meringue mixture onto each meringue. Bake for 1 hour. Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, over night.