Vanilla Meringues with Gold
Makes: about 40 meringues
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ⅓ cup sugar
  • ½ cup sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pastry bag
  • ½-inch round tip such as an Ateco #806
  • Dry, small, soft artist brush
  • Edible gold dust
  1. Position racks in upper and lower third of oven. Preheat oven to 200°F. Line two baking sheets with parchment paper; set aside.
  2. Beat egg whites with electric mixer on high speed until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar and beat until firm peaks form, about 2 to 3 minutes longer. Beat in confectioners’ sugar and vanilla extract.
  3. Scrape meringue into pastry bag by fitted with the ½-inch tip. Pipe 1 ½ to 2-inch “kisses” onto prepared sheets, spacing 2-inches apart.
  4. Bake meringues for about 2 to 2½ hours or until completely dry. Cool pans on racks completely. To dust with gold, simply dip dry brush into gold powder and alternately sprinkle some gold dust on top of cookies, or gently pat the gold powder onto the cookies (experiment with various approaches for different looks). Store cookies in single layers in airtight containers up to 4 days.
Recipe by Bakepedia at