Kool-Aid Meringue Cookies
Kool-Aid meringue cookies are a kid friendly update to the classic egg-white cookies. These meringues are brightly colored, fun to make treats with a little extra fruity flavor.
Servings: 40 cookies
Calories: 21kcal
Ingredients
- 4 egg whites at room temperature
- 1/2 tsp cream of tartar
- 1 cup superfine sugar or pulse up sugar in a food processor till fine
- 1 tsp Kool-Aid liquid
Instructions
- Preheat the oven to 225 degrees.
- In a stand mixer, beat the eggs till they are frothy. Then add in the cream of tartar and continue to beat until soft peaks form. Then start beating in the sugar, 1 tablespoon at a time, until it is all dissolved and the peaks are stiff. Rub a little of the egg whites between your fingers to check for gritty sugar. The mixture should be smooth. Then beat in a teaspoon of the Kool-Aid liquid.
- Put in a piping bag with a 1M tip and pipe onto a parchment covered baking sheet or silicone mat. Keep the cookies uniform so they will dry evenly. Bake for 45 minutes and then turn off the oven and leave the cookies in for another hour. They should be completely cool and release easily from the baking sheet.
- Enjoy right away or store in an airtight container.
Notes
- Make sure to use superfine sugar. Using regular granulated sugar will create gritty meringue.
- Don't add all the sugar all once. Adding it all at once may give you gritty cookies or deflate your meringue.
- Make sure to let the cookies cool in the oven without opening the door.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.02g | Sodium: 5mg | Potassium: 11mg | Fiber: 0.001g | Sugar: 5g | Vitamin A: 0.01IU | Vitamin C: 0.05mg | Calcium: 0.3mg | Iron: 0.01mg