This is one of the ideas that looked much better in my head than the final product. Ok so some of these look like Jazz hands not fall leaves.
However, for the most part. I was pleased with them. Especially the taste. The allspice adds a nice bite to these meringue cookies.
One element I was also very happy with were the colors. I used gold, burgundy and red powdered food coloring to tint the meringues and was really pleased with the result. Very festive and fall.
|Leaf Shapes or Jazz Hands?|
Fall Leaf Shaped Allspice 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
- 1 tablespoon allspice
- Powdered food coloring
- Preheat oven to 225 degrees F.
- Line two baking sheets with parchment paper.
- Take a leaf shape cookie cutter and trace the shapes onto the parchment paper, then flip the paper 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, then the allspice.
- 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 leaf shape on the parchment paper.
- Bake until the meringues are stiff to touch and come easily off the paper about 45 minutes to one hour.