Easy Meringue Cookies Recipe
Introduction
These easy meringue cookies are light, crisp, and melt-in-your-mouth sweet treats perfect for any occasion. With just a few simple ingredients, you can create a large batch of delicate cookies that impress with their airy texture and subtle vanilla flavor.
Ingredients
- ½ tsp cream of tartar
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 225°F (105°C) and line a large or two regular-sized baking sheets with parchment paper. Set aside.
- Step 2: In a clean, grease-free bowl, combine the egg whites, cream of tartar, and salt.
- Step 3: Using a mixer on low speed, beat the mixture until it becomes foamy.
- Step 4: Gradually increase the mixer speed to high, adding the sugar one tablespoon at a time until all 1 cup is fully incorporated and dissolved.
- Step 5: Continue beating until stiff, shiny peaks form when the beaters are lifted.
- Step 6: Gently mix in the vanilla extract. You may also add food coloring or other extracts if desired.
- Step 7: Transfer the meringue mixture into a piping bag fitted with a large star tip.
- Step 8: Pipe the meringue onto the prepared baking sheets in small swirls or shapes.
- Step 9: Bake for 1 hour, then turn off the oven and leave the cookies inside to cool completely without opening the door for 1–2 hours.
- Step 10: Once cooled, store the meringue cookies in an airtight container away from heat and moisture.
Tips & Variations
- Make sure your mixing bowl and beaters are completely clean and free from grease to help the egg whites whip properly.
- For a chocolate twist, gently fold in some cocoa powder before piping.
- Adding a pinch of cornstarch can help stabilize meringues for extra crispness.
- Try flavor variations by swapping vanilla extract with almond or lemon extract.
Storage
Store meringue cookies in an airtight container at room temperature for up to two weeks. Keep them away from humidity to maintain their crisp texture. For best results, avoid refrigerating as moisture can soften the cookies. If needed, gently re-crisp them in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use distilled vinegar instead of cream of tartar?
Yes, distilled vinegar can be used as a substitute for cream of tartar to stabilize the egg whites, but use about double the amount (1 teaspoon) for 4 egg whites.
What if my meringues turn out sticky or chewy?
Sticky or chewy meringues often result from baking at too high a temperature or insufficient drying time. Make sure to bake at a low temperature and allow the cookies to cool completely in the oven to dry out properly.
PrintEasy Meringue Cookies Recipe
These Easy Meringue Cookies are light, crispy, and sweet treats made from whipped egg whites and sugar, flavored with vanilla and baked to perfection at a low temperature. Perfect for a delicate dessert or a festive addition to any occasion, they are simple to prepare and yield a large batch of airy cookies with a melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 80 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- ½ tsp cream of tartar
- 4 large egg whites, room temperature
- 1 cup granulated sugar (200g)
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 225°F (105°C). Line a large or two regular-sized baking sheets with parchment paper and set aside to prepare for baking the meringues.
- Combine Ingredients: In a clean, grease-free bowl, add 4 egg whites, ½ teaspoon cream of tartar, and ⅛ teaspoon salt. These ingredients help stabilize the egg whites and aid in achieving stiff peaks.
- Beat Egg Whites: Using a mixer on low speed, beat the mixture until it becomes foamy. This is the starting stage before gradually adding sugar.
- Add Sugar Gradually: Slowly increase the mixer speed to high, adding 1 tablespoon of sugar at a time. Continue until all 1 cup (200g) sugar is fully incorporated and dissolved, ensuring a smooth and glossy meringue.
- Beat to Stiff Peaks: Continue beating the mixture until it forms stiff, shiny peaks. This indicates the meringue is ready for flavoring and piping.
- Add Vanilla Extract: Gently fold in 1 teaspoon of vanilla extract for flavor. At this stage, food coloring or other extracts can also be added if desired.
- Prepare for Piping: Transfer the meringue mixture into a piping bag fitted with a large star tip, which will give the cookies an attractive shape.
- Pipe Meringues: Pipe the meringue onto the lined baking sheets, spacing them slightly apart to avoid sticking together during baking.
- Bake: Bake the meringues at 225°F (105°C) for 1 hour. This low and slow baking helps dry out the meringues without browning them.
- Cool Inside Oven: After baking, turn off the oven and leave the meringues inside to cool for 1 to 2 hours without opening the oven door. This gradual cooling prevents cracking.
- Store: Once completely cooled, store the meringue cookies in an airtight container away from heat and moisture to maintain their crisp texture.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of any grease to achieve stiff peaks.
- Use room temperature egg whites as they whip better and provide more volume.
- The slow addition of sugar is crucial for the structure and shine of the meringue.
- Do not open the oven door during baking and cooling to prevent cracks and maintain texture.
- Store meringue cookies in a dry, airtight container to keep them crisp.
Keywords: meringue cookies, easy meringue recipe, crispy meringue, egg white cookies, low temperature baking, light dessert
