Lemon-Ginger Meringue Drops

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READY IN: 1hr 10mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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