I’m a little in love with these Easter Carrot Meringue Cookies. They’re literally the most perfect treat for Easter Egg Hunting EVER.
Easter Carrot Meringue Cookies
The whole Easter thing is so awesome. But I’m particularly in love with the idea of the big family Easter Brunch–it’s kind of the best ever.
Everybody just gets together and we all kind of pig-out on Easter Ham and we have this whole tradition of making the kids wait to hunt eggs until they JUST CAN’T STAND IT ANYMORE.
But, these Easter Carrot Meringue Cookies? OMG.
Just. Just. OMG.
You bring these to Aunt Sally’s house for bunch and she’s going to be so impressed–and frankly, rightly so.
They’re light and airy, just like the whole concept of Easter, they’re fun–because you know, they’re carrots–and, the best part? No one else is going to bring anything remotely as cool.
Take that, Cousin Ruth! You’ll never be able to top these Easter Carrot Meringue Cookies with your “old fashioned pudding”.
Friendly cousin rivalries aside, though, these are some seriously awesome cookies.
Slow drying in the oven.
Yeah, you’re not even really baking them, you’re drying them.
It’s a whole different thing.
Kind of like dehydrating fruit, only it doesn’t take QUITE that long.
So, you basically just have to pop these Easter Carrot Meringue Cookies into the oven and let them dry.
But if you take them out too early–eew. You’ll have a gooey, sloppy mess inside that won’t be winning any blue ribbons from Aunt Mertyl’s Garden Club, that’s for sure.
So, just trust me–long time in oven.
Do not take them out early.
Now, make sure to pin this post, since it’s like AGES until Easter (that way you can find this recipe for Easter Carrot Meringue Cookies again), then hit up the recipe with 5-stars if you love it!
- 6 egg whites
- 1 1/2 cup sugar
- 2 tspn vanilla extract
- 1/4 tspn cinnamon
- 1/4 tspn salt
- 1/2 tspn cream of tartar
- 24 Wooden skewers
- Preheat your oven to 250-degrees.
- Place egg whites, vanilla, salt and cream of tartar in a mixing bowl and mix on mid to high range until the eggs become foamy.
- Combine the sugar and cinnamon.
- Add sugar mixture to the egg mixture in 1/3 portions, whipping the mixture until each portion is thoroughly combined in between each.
- Keep whipping the egg mixture until it makes very big peaks. This means that if you stick a spoon in it, that you can then pull the spoon out and turn it upside down and a peak stays on the spoon straight-up in the air. You have now officially made meringue.
- Line a baking sheet with parchment paper or wax paper.
- Spoon the meringue into a piping bag (use a cup to hold up the piping bag to keep it from making a huge mess).
- Squirt a small line of meringue on the parchment paper where you intend to make a carrot.
- Place a skewer on top and along each line of meringue you made, leaving 2-4-inches of skewer below the line for little hands.
- Squirt meringue on top of the line and skewer in a very acute triangle making a carrot shape.
- Add green sprinkles at the top.
- Place the cookie sheet in the oven, then turn the oven off.
- Allow the carrot meringue cookies to remain in the oven for at least one hour, if not overnight. Yes, overnight. Don't argue, Aunt Jenise--it's just necessary.
- Remove from the oven and immediately enjoy.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 54 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 13g Fiber: 0g Sugar: 13g Protein: 1g