Strawberry Meringue Cookies

You will need:
 9 oz egg white
3 cups cane sugar or Powdered sugar
3/4 tsp Vanilla
3/4 tsp Cream of tartar
Food Coloring (optional)
1 tablespoon Strawberry preserves

Preparation:

 Preheat oven to 200 degrees F (95 degrees C)  Line a baking sheet with foil or parchment paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium to high speed until foamy. (Make sure egg white is under room temperature)Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.   Add the desired color and flavor. In my case,since i added strawberry preserves so i used red coloring (which eventually turned to color pink but that's okey).

 Form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm)1M Tip ( used for frosting cupcakes).

Bake for an hour.The meringues are done when they are pale in color and fairly crisp and can release easily from the parchment paper.

Finish Product!

Custard Pudding with strawberry preserves and drizzle.

Miss ko na pudding ng lola ko! I remember when i was staying with her, she used to make pudding out of day- old bread. I am one of her "suki" ( regular customer) when we talk about pudding, aside from her sweet and juicy morcon!

Anyways, another day's almost over without baking, i thought of baking something that i love to eat since there's a reason to celebrate today. As i was browsing some recipes online, i saw this recipe from Connie Veneracion (one of my favorite online mentor) . Her recipe requires mango jam but since i don't have it in the kitchen, i tried mine using strawberry preserves instead and thought of decorating it with a drizzle.