A light and fluffy treat, this orange meringue cookie recipe is very yummy.
Preheat oven to 225°F.
Line 2 cookie sheets with parchment paper.
Make sure your egg whites are at room temperature.
Use a clean glass or metal bowl to beat the egg whites. If the bowl is not really clean, the eggs do not beat up properly.
Beat the egg whites with and electric beater on medium speed until the whites are frothy.
Add the cream of tartar and continue to beat on high speed.
Now add the sugar to the egg whites, just one tablespoon at a time.
This step is important. If you add the sugar too quickly you will not get the light and fluffy meringue that you want.
Continue beating while adding all the sugar, then continue to beat on high until the sugar is all dissolved and you have stiff peaks.
Fold in the orange extract and a couple drops of orange food coloring. Add drops of color as you would like for a lighter or darker orange meringue.
Fit a piping bag with a large star tip and fill with meringue mixture. Pipe the cookies directly onto the pans. Leave an inch between each cookie.
Place both cookie sheets, side by side into the preheated oven.
Bake for 45 minutes.
Turn off the oven, open the door a little and let the cookies cool for at least an hour in the oven.
If you make your cookies in the evening, you can leave them to sit overnight in the open oven.
Carefully remove the meringues from the parchment paper and place them into an air tight container.
Meringues freeze well.
*Tip: You can save the yolks and use them to make scrambled eggs or french toast.