Saturday, January 21, 2012

Blue Confetti Meringues

i spotted pink confetti cookies on pinterest the other day.

while at my brother and sister-in-laws, i knew i had to make them for their 2 1/2 and almost 4 year old girls. i used blue jello as one of the girls is adversely affected by red dye #40 making pink cookies out of the question.

not only were they excited to eat the "blue cookies", but we were able to bribe them into being good almost all day with the threat of no blue cookies. ahh, gotta love bribery.

Confetti Meringues
very loosely adapted from

3 large egg white, at room temperature
1/4 tsp cream of tartar
3 tbs jello (i used blue raspberry jello but use any color/flavor you would like)
scant 3/4 cup sugar
sprinkles (optional)

preheat oven to 200 degrees F. adjust racks so they are in middle of oven. line 2 baking sheets with parchment paper.

in the very clean, dry bowl of an electric mixer whisk egg whites on medium-low speed until frothy. add cream of tartar add whisk on medium speed until soft peaks form. add the jello and sugar very slowly and increase speed to medium-high. beat until shiny and it reaches stiff peaks.

transfer mixture to a piping bag or large ziploc bag with corner cut out and pipe 2-3" rounds onto parchment lined baking sheets. sprinkle with any color sprinkles, if desired.

bake for 1 1/2 hours rotating baking sheets and switching baking sheets from top to bottom and bottom to top halfway through baking. after 1 1/2 hours, turn oven off and crack oven door. let meringues sit in oven until completely cooled (at least 3-4 hours or overnight).

store in airtight container.

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