LEMON-GINGER MERINGUE DROPS

Lemon-Ginger Meringue Drops image

Provided by Smilyn

Categories Dessert

Time 1h10m

Yield 32 serving(s)

Number Of Ingredients 6

2 egg whites
1/8 teaspoon ground ginger
1/2 teaspoon vanilla
1/3 cup sugar
1/8 teaspoon cream of tartar
2 tablespoons finely crushed lemon drop candies

Steps:

Allow egg whites to stand at room temp for 30 minutes.
Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Gently fold in candy.
Spoon mixture into a decorating bag fitted with a ½ inch round tip.
Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
Bake both sheets on separate racks in preheated oven for 10 – 15 minutes.
Turn off oven and let cookies dry in oven with door closed for 1 hour.
Transfer cookies to wire rack and let cool completely.
To store: Place cookies in layers separated by waxed paper in an airtight container.
Store at room temp for up to 3 days.