Hello, welcome back to another quick and easy meringue tutorial. If you haven't checked out the Meringue Cookies, you can find that post here. Not only are these meringues easy to make, they are also more healthy than eating a beautifully frosted cupcake or regular cookie for that matter. I love that I can make a bunch of different flavors and colors with a single batch of meringues.
I like to give credit where credit is due, so shout out to Kelly Dixon from Smart School House which is where the recipe is adapted from.
Kool-Aid Meringues
You Will Need
- 4 egg whites
- 1/2 tsp of Cream of Tartar (you can substitute 1/2 tsp of white vinegar or lemon juice instead)
- 1 cup of sugar (you can use less, but this is the best for holding its shape while baking)
- Kool-Aid packets in the flavors of your choice
Directions
1. Preheat oven to 225ºF
2. Using an electric mixer ( use my Kitchenaid with the whisk attachment), beat the egg whites until they become frothy/foamy.
3. Next, mix in the cream of tartar and mix on medium high speed until it starts to look like a fluffy cloud and holds some kind of shape. (soft peak stage).
4. Finally, add your sugar in small amounts (about 1 T at a time - you just don't want to overload the mixture all at once). I have gotten away with ¼ c sugar, but they really don’t become the light, fluffy, airy, heavenly goodness when you use less sugar.
5. Continue to whip the mixture on medium high or high speed until it starts to get a shine and starts to really hold its shape (stiff peak stage).
6. Depending on how many Kool-Aid flavors you wish to use, separate your mixture into even parts using small bowls.
7. Add the Kool-Aid powder 1/4 tsp at a time until the desired flavor is reached (I found I use about ¼ t per one egg white).
Optional - If you want a more vibrant color, just add some food coloring (I like the gel kind because a little goes a long ways and doesn’t affect your mixture consistency but you can also use liquid food coloring)
8. Prepare your baking sheet with a non-stick silicone baking sheet (if you don’t have one, which I STRONGLY recommend you get a set (or five), you can use a layer of foil covered with non-stick spray).
9. Create whatever shape you desire! I have a great Wilton’s Cake Decorating set and a Classic.Simple.Good XL tip set, but ziplock bags with the tip removed work too, or simply spoon the mixture onto the baking mats.
10. Place the Kool Aid Meringues into the oven pre-heated to 225 degrees.
11. Bake them for about 45 minutes or until they are starting to hold their shape if you press lightly against them (they will harden as they sit in the oven to cool).
12. Turn the oven off. Let the meringues cool in the oven.
Once they are completely cooled, they will be hard and ready to eat! Gently flex the mat to loosen the meringues and lessening the chance of the meringues crumbling.
Common Questions:
Can you use substitutes? YES!! Cream of Tartar - To make meringues without cream of tartar, substitute an equal amount of lemon juice or white vinegar. Sugar - You can use a sugar substitute or use less sugar (I have successfully used as little as ¼ c sugar. The meringue shape doesn’t hold up as well when it is baked and they really don’t become the light, fluffy, airy, heavenly goodness when you use less sugar, but Bridger doesn’t seem to mind)!
Do meringues need to be refrigerated?
No, the meringues don’t need to be refrigerated after they are baked.
Can you freeze meringues?
You can freeze them, as long as they are in an airtight container and do not absorb moisture. Any amount of moisture will cause them to soften.
How long do meringues last?
Meringue cookies will last at least 1-2 weeks when stored in an air-tight container… if they make it that long without being eaten!
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