Eat these kid-friendly treats as is, or crush them into a bowl of strawberries and whipped cream. You can also dip the bottom of the cookies in chocolate for a change. I’ve given these cookies many times as a gift, just be sure to put the recipe with them.
Strawberry Meringue Cookies
- 3 large egg whites
- 1/4 cup sugar
- 1/4 cup freeze-dried strawberries
- 1 package 3 ounces strawberry gelatin
- 1/2 teaspoon vanilla extract
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
- You can dip the bottom of the meringue cookies in chocolate to jazz them up if you want to.