Just because the holidays are over, it doesn't mean we can't bake! These cookies are a lot of fun to make and just melt in your mouth when you eat them. Read more to find out about this recipe.
This is another one of those recipes that makes me realize how much I LOVE my KitchenAid. If you don't have a pastry bag you can use a spoon to drop the cookies or just fill a ziploc bag and snip of the end. These cookies have a fantastic nutmeg taste but I would suggest not using anymore in the drizzle. I used vanilla candy coating on it's own and it balanced the nutmeg perfectly. Enjoy these bites size sweeties!
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1 recipe White Chocolate Drizzle (see recipe below) (optional)
1. Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper; set aside.
2. In a medium bowl, combine egg whites, vanilla, nutmeg, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
3. Transfer meringue to a pastry bag fitted with small star tip. To make each cookie, pipe meringue into 1-1/2-inch stars or kisses 1 inch apart on prepared cookie sheet. (Or use a spoon to drop meringue onto parchment.)
4. Bake in the preheated oven for 15 minutes. Turn off oven. Let meringues dry in oven with the door closed about 1 hour or until dry and crisp. Transfer to wire racks; let cool. If desired, drizzle with White Chocolate Drizzle. Let drizzle dry. Makes about 40 cookies.
White Chocolate Drizzle
- 2 ounces coarsely chopped white baking chocolate with cocoa butter
- 1/2 teaspoon shortening
- 1/8 teaspoon freshly grated nutmeg or a dash of ground nutmeg