Meringue Cookie Ornaments
- 3 egg whites
- 1/2 teaspoon clear vanilla extract
teaspoon cream of tartar
- 1 cup C&H® Powdered Sugar
- Colored sugar, edible
glitter or sprinkles (optional)
- Preheat oven to
225°F. Grease two large cookie sheets.
- To create a stencil for the
ornaments: On a sheet of parchment paper, cut to the same size of the cookie
sheet, trace the outline of a cookie cutter using a non-toxic colored pencil.
Place the parchment paper drawing-side down on cookie sheet. You should still be
able to see the outline as a guide for your ornaments.
- In large glass or
metal bowl, beat egg whites, vanilla extract and cream of tartar until foamy.
Gradually beat in sugar until stiff and glossy peaks form. Spoon meringue into
pastry bag with rosette tip. Pipe meringue directly onto parchment paper,
following the stencils.
- You can either create framed shapes or fill centers of
designs with more meringue. Be sure to leave a space at the top of each ornament
in order to thread a small ribbon for hanging once it's dried. Decorate with
colored sugar, edible glitter or sprinkles. Baking times vary, depending
on the shape of the meringue.
- Follow these guidelines:-For frame-style
ornaments or those with a hollow center, bake 1 hour. -For ornaments with a
filled center, bake 1 1/2 to 2 hours until center is firm to the touch.
- Turn off oven, but leave ornaments in oven for 1/2 hour longer to dry. Carefully
lift ornaments to wire racks to cool.
YIELDS: 1 1/2 dozen ornaments,
about 2 1/2 inches each.
Quick Tips: Meringue cookies are easy to
make, but require special care to be at their lightest: Bake on cool cookie
sheets. Do not double recipe unless there is adequate oven space. For
best results, prepare on a dry day. Clear vanilla extract will keep your
meringue a crisp white color. It can be found at craft stores or wherever baking
supplies are sold.
Used with permission from C&H Sugar.
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