Red Velvet Meringues

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Red Velvet Meringues- Light cookies that need just a handful of ingredients and have a perfect crunchy crisp texture.  They are also low in fat, low in calories and gluten free! 

Meringues can be made in a wide variety of flavors and colors.  Your "basic" meringue only needs 3 ingredients to make- -egg whites, sugar and lemon juice (or cream of tartar).

Today, I am sharing how to make meringues with a little extra twist...red velvet. ❤  Which are perfect for Valentine's Day!  Plus, they are easy to make and are a zero guilt sweet treat!

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Ingredients Needed

• Egg whites
• Sugar
• Lemon juice
• Unsweetened cocoa powder
• Red food dye

Recipe Notes

• Lemon Juice:  This acts as a stabilizer for the eggs.  It will help give your egg whites structure and hopefully, will avoid them from collapsing.  If you don't have any lemon juice on hand, white vinegar or cream of tartar will also work.
• Egg Whites: Be sure your egg whites are at room temperature before using.  They will whip faster and better than cold eggs.
• Keep Your Oven Closed: When you open your oven, it can cause a drop or change in the temperature.  This can cause the delicate meringues to crack or not give you that light texture that is what meringues are famous for.
• Sugar/Cocoa Powder:  Add these two in gradually.  Don't just dump it all in.  This could deflate your egg whites.
• Soft Peaks: After whipping your egg whites, remove the whisk attachment. Are your egg whites just starting to hold? You have achieve soft peaks.  Need a visual?  Check out this helpful link.
• Storage: Keep any leftovers in a covered container.  They are best eaten within a week or so.

linking up and weekend potluck 

Red Velvet Meringues

By Erin

Prep: 40 mins Cook: 2 hrs Yield: ~30 cookies

Ingredients

• 3 egg whites, room temperature
• 1/2 cup sugar
• Dash of salt
• 2 tsp unsweetened cocoa powder
• 1/4 tsp lemon juice
• Red food coloring

Instructions

1. Prep the Oven & Pan: Preheat your oven to 225°F. Line a flat, rimmed baking sheet with parchment paper or a silicone baking mat.
2. Combine the Dry Sugar Mixture: In a small bowl, whisk together the sugar, salt, and unsweetened cocoa powder. Set aside.
3. Whip the Egg Whites: In a clean mixing bowl equipped with a whisk attachment, beat the room-temperature egg whites on medium speed until frothy. Add the lemon juice and continue to beat until soft peaks form.
4. Add Sugar Gradually: Gradually add the sugar and cocoa mixture to the egg whites. Do not dump it all in at once, as this may deflate the egg whites. Adding about 1/8 cup at a time works perfectly.
5. Color the Meringue: Continue beating until the egg whites are glossy. Add the red food coloring now, whipping the mixture just until your desired deep red velvet shade is reached.
6. Pipe & Decorate: Pipe or scoop the meringue onto your prepared baking sheet. If you want to add sprinkles or coarse sugar, sprinkle them on now before baking.
7. Bake & Rest: Bake for 1 hour. Then, turn off the oven and let the meringues sit undisturbed in the cooling oven for an additional hour. Do not open the oven door during this entire 2-hour window.
8. Cool & Serve: Once the time is up, your meringues will be completely dry to the touch and ready to enjoy.

Written by Erin at Recipes My Mom Gave Me

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