For these dainty desserts, pipe and bake pastel meringues and make sandwiches with cream cheese frosting.
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14 - 16 serving(s)
2 hours 0 min
large egg whites
Pinch of kosher salt
cream of tartar
Gel paste food coloring (yellow, purple, blue, red)
For cream cheese frosting
cream cheese, at room temp
(3/4 stick) unsalted butter, at room temp
pure vanilla extract
Step 1Heat oven to 200°F and line 4 large baking sheets with parchment paper.
Step 2In large bowl, using electric mixer with whisk attachment, beat egg whites and salt on medium-high speed until stiff peaks form, 5 to 7 minutes.
Step 3Add cream of tartar, then increase speed to high and gradually add superfine sugar 1 tablespoon at a time, waiting 4 to 5 seconds between additions, until meringue forms stiff, glossy peaks, about 6 minutes.
Step 4Using separate bowl for each color, mix 1 tablespoon meringue with large drop of food coloring. Using skewer, paint thick stripes of tinted meringue on inside of piping bag fitted with large star tip. Pipe 2-inch rounds onto prepared baking sheets, spacing 11/2 inches apart.
Step 5Bake, rotating pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. Let cool completely on sheet.
Step 6Meanwhile, make frosting: In large bowl, using electric mixer, beat cream cheese and confectioners’ sugar until smooth, then beat in butter and vanilla. Using small offset spatula, spread about 2 teaspoons frosting onto flat sides of half of cookies, then top with remaining halves. Serve immediately or refrigerate in airtight container up to 3 days.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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