VANILLA MERINGUE COOKIES

VANILLA MERINGUE COOKIES

VANILLA MERINGUE COOKIES

Just a few days away from Valentine’s Day, Poe and I have been getting so excited for his classroom’s love celebration. A little afternoon gathering complete with friends, games, and really good snacks. We’re bringing these treats along – vanilla meringue cookies drizzled with chocolate and adorned with heart shaped sprinkles, we’ve been calling Cloud 9s. They’re nut free and allergen friendly, which makes them particularly perfect for school, sweet and delicious, and as simple as could be. Our sprinkle choice is quintessential Valentine, but don’t let that limit you! Think: rainbow sprinkles for a birthday party, or team colors for a next big game! Here’s how to make them. ⁣

CLOUD 9 VANILLA MERINGUE COOKIES

MAKES ONE DOZEN COOKIES

INGREDIENTS

1 ¼ cups granulated sugar
4 egg whites, at room temperature
¼ teaspoon sea salt
½ teaspoon vanilla extract
½ cup sprinkles + more for decorating
½ cups chocolate chips
1 teaspoon coconut oil

INSTRUCTIONS

Preheat oven to 400 degrees F; line a baking sheet with a silicone baking mat or parchment. Distribute sugar and bake for 6 minutes. You want sugar to be warm and just golden, but not melted!

Meanwhile, add egg whites and sea salt to an electric stand mixer, fitted with a whisk attachment. Begin beating on high when sugar has 1 minute left in the oven. With mixer still running, gradually sprinkle in warm sugar and vanilla; continue for an additional 10 minutes. Meringue should now be firm, with very stiff peaks. Gently fold in ½ cup sprinkles.

Reduce oven to 200 degrees F; line a baking sheet with a silicone baking mat.

Using a large ice scream scoop, scoop big dollops of prepared meringue onto prepared baking sheet. Bake for 2 hours; remove from oven and allow meringues to cool completely.

To decorate your meringues (optional): place chocolate chips and coconut oil in a microwave safe bowl. Microwave for 1 minute, or until chocolate is completely melted, stopping every 20 seconds to give your chocolate a good stir. Drizzle chocolate over cooled meringues, then immediately sprinkle with sprinkles. Allow chocolate to cool and harden, before serving.

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