Firecracker Meringue Cookies
Light and airy Firecracker Meringue Cookies are festive in red, white and blue! Take a bite and have an explosion in your mouth from Pop Rocks too! Perfect 4th of July cookies.
Servings: 40 meringue cookies
Calories: 28kcal
Ingredients
- 2 egg whites
- ½ teaspoon ream of tartar
- ⅔ cups granulated sugar
- Red Gel Food Coloring
- Blue Gel Food Coloring
- parchment paper or silpat
- 1 cup high-quality Vanilla Candy Melts I used Ghirardelli we used Ghirardelli brand
- 2-3 packages Pop Rocks red and/or blue
Supplies
- piping bag
- Wilton 2D tip or other large open star piping tip
Instructions
Make the meringue mixture
- Heat the oven to 300 degrees F and then turn it off. While the oven is heating, line 1 large or 2 standard size rimmed baking sheets with parchment paper or a silpat.
- After turning off the oven, beat the egg whites in the bowl of a stand mixer fitted with whisk attachment for 3 minutes until soft peaks have formed.
- Sprinkle in the cream of tartar and beat in (10-15 seconds).
- Continue to run the mixer on high speed and slowly spoon in the sugar a little at a time until fully incorporated and stiff peaks form. The mixture will have a glossy appearance.
Piping the Meringue Cookies
- Fit a piping bag with a Wilton 2D tip or any large open star tip or drop flower tip.Roll the top of the piping bag down halfway (the top edge to the outside) making the inside toward the tip more accessible.
- Using a food-safe brush or dining spoon, spread some red gel food coloring in a straight line along one side of the piping bag. Repeat on the opposite side of the piping bag.
- Repeat with blue gel food coloring in between both lines of red food coloring leaving clean space in between.
- Spoon the meringue mixture into the pastry bag and pipe small meringues onto the prepared baking sheets. Pipe until a 1-inch meringue is created then lift the pastry bag up to create a tip.
- Place the baking sheet(s) of meringues into the oven and leave the door closed for 2 hours or until the meringues change to have a matte exterior. Do NOT open the oven door during the time the meringues are setting. They can also be left in the oven overnight.
- Remove the meringues and allow them to cool slightly on the pan.
Adding the Pop Rocks
- While the meringues are cooling, melt the vanilla chips in a metal bowl over a saucepan of boiling water, stirring often, or in the microwave following the melting instructions on the package.
- Place the Pop Rocks in a small bowl or on a small plate. If using both red and blue they can be mixed together.
- One at a time, dip the flat bottom of a meringue into the melted vanilla candy (allow any excess to drain back into the melted candy) and into the Pop Rocks.
- Place them on a fresh piece of parchment paper. Repeat until they are all completed and allow them to harden. Note: They can be placed on a baking sheet and into the refrigerator to speed up the process.
Notes
Ingredient and nutrition facts note: the entire amount of melted dipping wafers will not be used. Having a larger amount makes dipping easier.
Pop Rocks. Do not get the Pop Rocks wet during or after assembly or they will not pop when the meringues are eaten.
Humidity. Try to avoid making them when it's very humid, pick a dry day. The sugar in the meringue mixture will absorb the moisture from the air making it difficult to create the needed stiff peaks. as well as the finished meringues can get sticky.
Do not open the oven door. Resist the temptation to open the oven door while the meringue cookies are setting. It can cause them to fall.
Use a stand mixer with whisk attachment if possible. This more powerful type of mixer works best to whip the egg whites. A handheld electric mixer can be used but it may take longer to get the egg whites into soft peaks and stiff peak stage. This is critical for the meringues to keep their shape.
How to Store
Store in an airtight container with layers separated with parchment paper.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 9mg | Sugar: 5g | Calcium: 0.1mg | Iron: 0.004mg