December Recipes

Candy Stripe Meringue Cookies

Candy Stripe Meringue Cookies
Hands On:
25 minutes
Total Time:
65 minutes


  • 3 Hy-Vee large egg whites
  • ¼ tsp cream of tartar
  • ¼ tsp Hy-Vee salt
  • 1 cup Hy-Vee granulated sugar
  • Hy-Vee red food coloring
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Position oven rack in center of oven. Preheat oven to 300°. Line cookie sheets with parchment paper; set aside.
Place egg whites, cream of tartar, and salt in a large bowl. Beat with an electric mixer, fitted with a whisk attachment, on high until soft peaks form (tips curl). Add sugar ¼ cup at a time in a steady stream, beating until stiff peaks form. The meringue should have a glossy surface.
Paint a ¼-inch strip of red food coloring down one side of pastry bag fitted with a ½-inch open star piping tip, using a small brush. Carefully spoon meringue into the pastry bag. Pipe 2-inch rosettes 1 inch apart on prepared cookie sheets.
Bake 35 to 40 minutes or until crisp. Cool completely on cookie sheets on wire rack. Store in an airtight container.

Nutrition Facts

Serving Size: 1 cookie
Serves: 83
Amount Per Serving
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 10mg 0%
Total Carbohydrate: 3g 1%
Dietary Fiber: 0g 0%
Sugars: 3g 6%
Protein: 0g 0%

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