Strawberry Meringue Cookies Recipe

Preheat oven to 200 degrees F. Place egg whites and sugar in a heatproof bowl which pairs with an electric stand mixer and set bowl over a pot of simmering water.

Whisk mixture constantly until sugar dissolves and the mixture is warm to the touch for about 3 minutes. Mix in salt and cream of tartar.

Transfer bowl to an electric stand mixer, add in the strawberry extract, and whip mixture on medium-high speed until stiff, glossy peaks form and mixture has nearly cooled for about 7 minutes.

Meanwhile, using a small paintbrush, paint 3 vertical stripes of the gel food coloring, spaced fairly evenly apart along the inside of a large pastry bag fitted with a 1/2-inch round tip.

Fill a pastry bag with meringue mixture and pipe 1 3/4-inch circles onto silicone baking mat or parchment paper-lined baking sheets, spacing them 2 inches apart. 

Bake in preheated oven for 1 hour and 15 minutes until meringues are dry to the touch, while crisp on the outside and tender and soft on the inside.

Allow to cool and transfer to an airtight container.