Hi! My name is Esther Gindi, I am going to be a freshman at Rutgers University studying Nutritional Science with a focus in dietetics. I used to have my own food business selling roasted chickpeas straight out of my kitchen (@thechickpeachick). I have always loved and been interested in the foods we put into our bodies and how they affect us mentally and physically. I love being in the kitchen and cooking new things, one of my favorites being these super easy meringue cookies!
4 egg whites, room temperature
½ tsp cream of tartar
Pinch of salt
1 tsp vanilla extract
¾ cup of sugar
1-2 drops of food coloring, optional
Preheat the oven to 225 and line two cookie sheets with parchment paper. Pour the room temperature egg whites into a stand mixer, mixing on low until foamy. Once foamy, add in cream of tartar and salt. Mix on high and add in vanilla. Every 20 seconds add a tablespoon of sugar into the mixture. (optional- Put drops of food coloring until the desired color is reached). Keep mixing on high speed until it reaches stiff peaks. Carefully spoon the mixture into a piping bag and pipe your meringues onto a tray. Cook in the oven for one hour and let cool in the oven, be sure to not open it as this will disturb the process.