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Easy Meringue Cookies Recipe

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★★★★★

4.9 from 89 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Beat to Stiff Peaks: Continue beating the mixture until it forms stiff, shiny peaks. This indicates the meringue is ready for flavoring and piping.
  6. 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.
  7. 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.
  8. Pipe Meringues: Pipe the meringue onto the lined baking sheets, spacing them slightly apart to avoid sticking together during baking.
  9. 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.
  10. 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.
  11. 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

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