These root beer meringue cookies are perfect as gifts indeed. Just place parchment paper inside a pretty tin can and place them in there. Just make sure not to shake the tin can or the box so they will not be ruined. Meringues are still delicate. I gave them to a friend as a gift. She called me just the other day to inform me that her kids loved them so much!
Our friend over at Shugary Sweets has this to say about the recipe:
“Don’t be alarmed when you read the recipe and see the “prep” time. These seriously take about 15 minutes to whip up. Then they bake at a very low temperature for a long time. Then they sit in the oven and rest overnight (or 4-8 hours). Totally seems tedious, but it’s not!”
They do take a bit of a few hours to make, but they’re not really hard to make. Also, they are truly worth waiting for!
- 4 egg whites from Eggland’s eggs, room temperature
- 1 Tablespoon Heinz white vinegar
- 1 Tablespoon Argo corn starch
- 1 cup Domino granulated sugar
- 3 tsp McCormick Root Beer Flavoring
- 3/4 cup vanilla Candiquik, melted
- In a clean, dry mixing bowl, beat egg whites with whisk attachment (electric mixer) for 30 seconds until frothy.
- Add vinegar and cornstarch and beat another minute. Slowly add sugar in a steady stream, beating continuously. Add root beer flavoring too, and beat another 4 minutes until stiff peaks form.
- Spoon filling into a piping bag with star tip (or a large ziploc bag) and pipe stars (or desired shape) onto a parchment paper lined baking sheet (makes a lot of cookies, will take two sheets).
- Bake in a 200 degree oven for 80 minutes. Turn oven off and allow cookies to “rest” for 4-8 hours (or overnight). Once crisp, dip in melted candiquik and immediately add sprinkles. Allow to set about 5 minutes. Store in an airtight container for up to one week.
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Quick Tip: Serve with coffee or warm milk.
Thanks again to Shugary Sweets for this amazing recipe.