These actually started out as French macarons. I was about to make the batter and the idea of piping butterfly shaped macs threw me. I imagined myself with one failed batch after another. So I took the easy way out and make these meringues.
I'm glad I did. These are a perfect Spring cookie or tucked into an Easter basket. You can add whatever flavor you like. I went with plain vanilla but lemon, orange or mint would also be great.
And the best part was I didn't have to hold my breath until they grew feet. Wings were fine.
Pastel Butterfly Meringue Cookies
- 1/2 cup egg whites
- 1/4 teaspoon cream of tarter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or any flavor you like)
- 1 cup white granulated sugar
- pink, yellow and blue food coloring
- multi colored pastel non-pareils
- Preheat oven to 225 degrees F.
- Line two baking sheets with parchment paper.
- Take a butterfly shape cut out (I used a large butterfly cookie cutter) and trace the shapes onto the parchment paper, then flip it over. You should be able to see the outline through the paper.
- Beat the egg whites until foamy then add the cream of tarter, salt and vanilla.
- When the egg whites start to become stiff, gradually add the sugar.
- Stop beating when the whites form stiff peaks.
- Divide the meringue into three equal parts in separate bowls.
- Stir food coloring into each bowl a drop at first and then add more until you reach the shades you like.
- Working with one color at a time, load the meringue into a pastry bag fitted with a large round tip and trace the butterfly shape on the parchment paper.
- When you are done piping the butterflies, sprinkle with non-pareils.
- Bake until the meringues are stiff to touch and come easily off the paper.