Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes French Meringue Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 25, 2018 Print Share Share Tweet Pin Email Photo: Mike Krautter Yield: 6 Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations. Ingredients 4 large egg whites, room temperature 1 pinch kosher salt 1 cup plus 2 tablespoons superfine sugar 1 teaspoon cornstarch 1 teaspoon white-wine vinegar ½ teaspoon pure vanilla extract 2 tablespoons unsweetened Dutch-process cocoa powder Directions Preheat oven to 300 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain. Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight. Variations RaspberryFold in 1/4 cup freeze-dried raspberries, finely ground in a food processor, and pink gel food coloring instead of cocoa powder.OrangeFold in 1/4 cup finely chopped candied orange peel and orange gel food coloring instead of cocoa powder. Print