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Easy Meringue Cookies Recipe

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★★★★★

4.2 from 30 reviews

These Easy Meringue Cookies are light, airy, and sweet treats made from whipped egg whites and sugar. Perfectly crisp on the outside and slightly chewy inside, they are simple to make with just a few ingredients and require low-temperature baking to achieve the ideal texture. Great for a delightful dessert or snack, they can be flavored with vanilla or customized with food coloring.

Ingredients

Scale

Dry Ingredients

  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ⅛ teaspoon salt

Wet Ingredients

  • 4 large egg whites, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 225°F (105°C) and line a large or two regular-sized baking sheets with parchment paper. Set them aside to prepare for the meringue.
  2. Combine Base Ingredients: In a clean, grease-free bowl, add the 4 egg whites, ½ teaspoon cream of tartar, and ⅛ teaspoon salt. These stabilize the egg whites and help to create the perfect meringue texture.
  3. Beat Egg Whites: Using a mixer on low speed, beat the mixture until it becomes foamy, indicating air has started to incorporate into the whites.
  4. Add Sugar Gradually: Gradually increase the mixer speed to high. Add the granulated sugar one tablespoon at a time, ensuring each addition fully dissolves before adding the next. This slow incorporation is key for a glossy and stable meringue.
  5. Whip to Stiff Peaks: Continue beating until the mixture forms stiff, shiny peaks that hold their shape firmly when the beaters are lifted.
  6. Flavor the Meringue: Gently mix in 1 teaspoon of vanilla extract for flavor. Optionally, add food coloring or other extracts at this time to customize the cookies.
  7. Prepare for Piping: Transfer the meringue mixture into a piping bag fitted with a large star tip to create beautifully shaped cookies.
  8. Pipe onto Baking Sheets: Pipe small mounds or desired shapes of meringue onto the prepared parchment-lined baking sheets, spacing them slightly apart.
  9. Bake and Cool Slowly: Bake the meringues in the preheated oven for 1 hour. After baking, turn the oven off and allow the cookies to cool inside the oven for 1 to 2 hours without opening the door. This cool down helps them dry out perfectly and prevents cracks.
  10. Store Properly: Once completely cooled, store the cookies in an airtight container away from heat and moisture to maintain their crisp texture.

Notes

  • Ensure no grease or water contaminates the mixing bowl or beaters to help egg whites whip properly.
  • Allow egg whites to come to room temperature for better volume when beating.
  • Use fine granulated sugar or caster sugar for faster dissolving.
  • You can add food coloring or extracts like almond or lemon for flavor variations.
  • Do not open the oven while cooling the meringues to avoid cracking.
  • Store in an airtight container to keep crisp for up to 1 week.

Keywords: meringue cookies, egg white cookies, easy dessert, light cookies, low sugar dessert, gluten free cookies, vanilla meringue, homemade meringue

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