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Meringue Cookies Recipe

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3.9 from 21 reviews

Delightfully light and airy Meringue Cookies made from simple ingredients like egg whites and sugar, baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture. Perfect as a delicate treat or a sweet garnish for desserts.

Ingredients

Meringue Ingredients

  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Position two oven racks towards the center of the oven and preheat your oven to 200ºF. Line two large baking sheets with parchment paper and set aside to use later.
  2. Start Beating Egg Whites: In a large bowl, either with a hand mixer or a stand mixer fitted with a whisk, combine the egg whites, cream of tartar, and salt. Begin mixing at low speed, gradually increasing to medium speed to start incorporating air.
  3. Gradually Add Sugar and Vanilla: Once the egg whites become frothy (about 30 seconds), slowly add the granulated sugar one teaspoon at a time. Continuously scrape down the sides to prevent sugar build-up. After all sugar is added, mix in the vanilla extract for flavor.
  4. Whip to Stiff Peaks: Continue whipping at medium-high speed until the sugar is fully dissolved and the meringue develops a thick, marshmallow-like texture that holds stiff peaks. This usually takes 10 to 15 minutes. Optionally, add food coloring at this stage and incorporate gently.
  5. Pipe the Meringue Cookies: Transfer the prepared meringue into a large piping bag fitted with a large star tip. Pipe small dollops roughly 2 inches wide on the parchment-lined sheets. Hold the bag about half an inch above the paper, squeeze to form the dollop, then lift to create a pointed tip. Leave about 1 inch of space between each cookie to allow airflow.
  6. Bake the Meringues: Place the baking sheets in the preheated oven and bake for about 1 hour or until the cookies are dry to the touch and sound hollow when tapped. In humid conditions, they may take longer to dry.
  7. Dry Out in Oven: After baking, turn off the oven and leave the meringues inside with the door closed for an additional 2 hours. This slow cooling process helps the cookies dry completely and become light enough to lift easily from the parchment paper.

Notes

  • Ensure no yolk is mixed with the egg whites for best volume and texture.
  • Use room temperature egg whites to maximize fluffiness.
  • If the weather is humid, extend the drying time to ensure crisp cookies.
  • Meringues can be stored in an airtight container at room temperature for up to two weeks.
  • For flavored variations, add citrus zest or different extracts along with the vanilla.

Find it online: https://justsosavory.com/meringue-cookies-recipe/