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Meringue Poinsettias
- Level: Intermediate
- Total: 5 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 4 hr
- Yield: 24 cookies
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- Level: Intermediate
- Total: 5 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 4 hr
- Yield: 24 cookies
Ingredients
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies. Bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool.
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