Mini Meringues

Let's Cook

1. Step 1.

   Preheat the oven to 225°F with racks in the top and bottom thirds. Line 2 large baking sheets with parchment paper.

2. Step 2.

   In a medium bowl, using an electric mixer, beat 3 large egg whites and a pinch of kosher salt on medium speed until foamy, about 5 to 7 minutes. Add ¼ teaspoon cream of tartar and beat on medium-high until soft peaks form.

3. Step 3.

   Gradually add ½ cup sugar, 1 tablespoon at a time, beating on medium-high until the meringue stands in stiff, glossy peaks, about 5 to 7 minutes more. Beat in ½ teaspoon pure vanilla extract and any additional flavoring (such as almond extract, lemon zest, mint extract, or crushed freeze-dried blueberries) if desired.

4. Step 4.

   For each desired color, use a small brush to lightly paint 3 or 4 stripes of food coloring paste inside a large piping bag fitted with a ½-inch plain tip. Divide the meringue among the piping bags.

5. Step 5.

   Pipe the meringue into 1½-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.

6. Step 6.

   Bake for 1 hour. Turn off the oven and let the meringues sit inside with the door closed for 1 hour. Remove from the oven and let cool completely on the baking sheets. Store in airtight containers at room temperature for up to 2 weeks.