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Two Sisters Times Two, Serial #46 and Swirl Meringue Cookies

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So we’re more than a month out from Christmas, and we at Reading and Recipes figure you’ve had a sufficient break from holiday decorating of everything from the house to your table to all those cookies (and more cookies and more cookies).

And looking at the calendar shows us that Valentine’s Day is just around the corner, followed by St. Patty’s a month later, and Easter not far behind that.

So in the category of looking ahead at a wide-range of entertaining opportunities, we decided to try something a little different this week–Swirl Meringue Cookies. There are a lot of great things about meringue. It’s inexpensive, simple to make, low in calories, and easy to store and transport. But what we find most intriguing about meringue is that it is ready-made for decorating. Just take a little food coloring and swirl away–red for Valentine’s, green for St. Patty’s, blue or yellow for Easter. The resulting cookies are fun to eat and even better for decorating a dessert tray or a buffet table.

So unleash your creative beast with these Swirl Meringue Cookies. They will help you get through the long snowbound winter days.

And think warm thoughts. Spring isn’t really still two months away, is it?

swirl meringue cookies

Swirl Meringue Cookies

1 large egg white, room temperature

1/2 teaspoon vanilla extract

pinch of cream of tartar

3 Tablespoons plus 1 teaspoon granulated sugar

4-5 drops food coloring, optional

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper or a Silpat mat, and set aside.

Add room temperature egg white, vanilla, and cream of tartar to a mixing bowl. Using a handheld mixer with a whisk attachment, beat on medium speed until frothy. Gradually add granulated sugar, 1 Tablespoon at a time, beating after each addition. Once sugar is added, continue to beat the egg whites until semi-stiff and shiny, or about 3 minutes. *Note: If you want thicker meringue cookies, beat the egg whites until they are very stiff, or about 5-6 minutes.

Add drops of food coloring to egg whites and fold two or three times, until you get streaks throughout. Do not mix too much! You want to see the streaks.

Using a tablespoon, spoon meringues onto cookie sheet. You should get about 10 meringue cookies. Bake the cookies in preheated oven for 45-55 minutes, or until firm to the touch. Turn the oven off and leave the meringues in the oven for 1 hour. Remove from the oven and allow them to cool completely on cookie sheet.

Store any leftover cookies in air tight container.

Makes 10 cookies.

swirl meringues

{Adapted from Taste of Home}

Two Sisters Times Two, Serial #46, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #46, text © Jeffrey Anderson


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