Use food coloring gel in a squeeze bottle or a food-safe paintbrush to make lines in the piping bag. Once meringues are cooled, store them in an airtight container at room temperature.

Kathryn Delaney
Recipe by Southern Living December 2014

Gallery

Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
40 mins
total:
5 hrs 55 mins
Yield:
Makes about 7 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.

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  • Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on inside of a decorating bag, starting at tip and ending three-fourths of the way up bag. Gently spoon meringue into center of bag, filling three-fourths full. Snip end of bag. Pipe about 2 Tbsp. meringue onto 1 parchment paper-lined baking sheet, leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.

  • Bake at 200° for 2 hours. Turn off oven, and let meringues stand in oven until completely cool (about 3 hours).

  • Melt milk chocolate morsels in microwave according to package directions. Stir until smooth. Dip bottom of each cooled cookie in melted chocolate, and place on a parchment paper-lined baking sheet. Let stand 15 minutes or until chocolate sets.

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