We’ve been making Angel Meringue Cookies for decades, and through the years, love creating all kinds of flavors and combinations. For a very special wedding, Magnolia Meringue Cookies are just the sweetest, prettiest treat! These are also perfect for baby and bridal showers, and so fun for a Mother's Day celebration! MERINGUE TIPS & TRICKS:
FAVORITE MERINGUE FLAVORS & VARIATIONS:Magnolia Meringues: Divide meringue in half, adding green leaf gel food coloring (AmeriColor Leaf Green) to one half, and white (AmeriColor White) to the other. Pipe leaves and then layer petals on top. Sprinkle with gold luster dust before baking; after baking, sprinkle tops with edible gold glitter. Apple Blossom Meringues: Follow directions for Magnolia Meringues, but add a few drops of pale pink food coloring (AmeriColor Pale Pink gel food coloring) to the white portion before piping flower petals. Sprinkle with black sugar beads rather than gold luster dust and glitter. Watermelon Meringues: Add ¼ teaspoon Watermelon Extract (I prefer the LorAnn or Get Suckered brands – flavors and tastes just like a Jolly Rancher Watermelon candy). Divide meringue in half, adding green gel food coloring (AmeriColor Electric Green) to one half, and bright watermelon color (AmeriColor Watermelon) to the other. Pipe swirls of green meringue onto parchment paper, and top with a swirl of watermelon pink meringue on top. Sprinkle with mini-chocolate chips prior to baking. White Marshmallow: Use pure vanilla extract for flavor. Chocolate Meringues: Sift 2 teaspoons of unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons of superfine sugar that has been reserved from the recipe amount. After your meringue has reached stiff peaks, slowly fold in the remaining sugar & cocoa mixture with a spatula gently but thoroughly. Espresso & Dark Chocolate Meringues: Whisk 1 teaspoon of espresso powder into the superfine sugar before adding to the egg whites. After baking, dip bottoms in melted dark chocolate. Mint Chocolate Meringues: Add ½ teaspoon of Pure Peppermint Extract. Add ½ teaspoon of Pure Peppermint Extract to dark dipping chocolate too! Chocolate Chip Meringues: After your meringue has reached stiff peaks, slowly fold in 1/3 cup mini-chocolate chips. Candy Cane Meringues: Add ¼ teaspoon Pure Peppermint Extract, paint stripes in your piping bag with streaks of red gel food coloring. Optional: Dip the baked and cooled meringues in dark chocolate and then immediately dip in crushed peppermint candy canes. Champagne Meringues: Replace vanilla extract with 2 teaspoons of fresh champagne before adding your superfine sugar. Before baking, sprinkle tops of meringue cookies with gold or silver sparkles or sparkling sugar. These are really cute if you drop one into a glass of champagne just before serving on New Year’s Eve! Christmas Tree Meringues: Add 6 to 8 drops of green food coloring. Using a star tip, pipe straight up into a tree shape. Sprinkle top and edges of each meringue with colorful non-pareils sprinkles before baking. INGREDIENTS:
3 large egg whites ¼ teaspoon cream of tartar 1 pinch of salt 3/4 cup superfine sugar 1 teaspoos Pure Vanilla Extract 6 to 8 drops AmeriColor Leaf Green gel food coloring Gold Luster Dust Edible Gold Glitter HOW I MAKE THESE:
FLAVORS & VARIATIONS: Magnolia Meringues: Divide meringue in half, adding green leaf gel food coloring (AmeriColor Leaf Green) to one half, and white (AmeriColor White) to the other. Pipe leaves and then layer petals on top. Sprinkle with gold luster dust before baking; after baking, sprinkle tops with edible gold glitter. Apple Blossom Meringues: Follow directions for Magnolia Meringues, but add a few drops of pale pink food coloring (AmeriColor Pale Pink gel food coloring) to the white portion before piping flower petals. Sprinkle with black sugar beads rather than gold luster dust and glitter. Watermelon Meringues: Add ¼ teaspoon Watermelon Extract (I prefer the LorAnn or Get Suckered brands – flavors and tastes just like a Jolly Rancher Watermelon candy). Divide meringue in half, adding green gel food coloring (AmeriColor Electric Green) to one half, and bright watermelon color (AmeriColor Watermelon) to the other. Pipe swirls of green meringue onto parchment paper, and top with a swirl of watermelon pink meringue on top. Sprinkle with mini-chocolate chips prior to baking. White Marshmallow: Use pure vanilla extract for flavor. Chocolate Meringues: Sift 2 teaspoons of unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons of superfine sugar that has been reserved from the recipe amount. After your meringue has reached stiff peaks, slowly fold in the remaining sugar & cocoa mixture with a spatula gently but thoroughly. Espresso & Dark Chocolate Meringues: Whisk 1 teaspoon of espresso powder into the superfine sugar before adding to the egg whites. After baking, dip bottoms in melted dark chocolate. Mint Chocolate Meringues: Add ½ teaspoon of Pure Peppermint Extract. Add ½ teaspoon of Pure Peppermint Extract to dark dipping chocolate too! Chocolate Chip Meringues: After your meringue has reached stiff peaks, slowly fold in 1/3 cup mini-chocolate chips. Candy Cane Meringues: Add ¼ teaspoon Pure Peppermint Extract, paint stripes in your piping bag with streaks of red gel food coloring. Optional: Dip the baked and cooled meringues in dark chocolate and then immediately dip in crushed peppermint candy canes. Champagne Meringues: Replace vanilla extract with 2 teaspoons of fresh champagne before adding your superfine sugar. Before baking, sprinkle tops of meringue cookies with gold or silver sparkles or sparkling sugar. These are really cute if you drop one into a glass of champagne just before serving on New Year’s Eve! Christmas Tree Meringues: Add 6 to 8 drops of green food coloring. Using a star tip, pipe straight up into a tree shape. Sprinkle top and edges of each meringue with colorful non-pareils sprinkles before baking. RECIPE TIPS & TRICKS:
YIELD: about 4 dozen cookies © SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe
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