Jam meringue cookies
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- egg whites
- 2/3 c
- 2 1/2 oz
- fine fruit jam (more or less to taste)
- food coloring (optional)
Using a mixer whip egg whites until frothy and white.
Slowly add sugar and keep mixing until glossy and creates stiff peaks.
Add jam and gently fold in as to not release too much air.
Put 3-4 drops of food coloring and fold a few times to give a marbled effect.
Pipe or drop onto cookie sheet.
Bake 1-3 (pending on size of cookie) hours at 215 degrees. until almost crispy but not brown.
Turn off oven and let rest for 30 Minutes. Do not open the oven until cookies are cool.