Meringue Cookies Recipe

Introduction

Meringue cookies are light, airy treats made from whipped egg whites and sugar. Crisp on the outside and melt-in-your-mouth soft inside, they are a delightful, simple dessert perfect for any occasion.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 pinch salt
• ½ teaspoon vanilla extract

Instructions

1. Step 1: In a heat-proof mixing bowl (preferably the metal bowl of a stand mixer), combine the egg whites, granulated sugar, cream of tartar, and a pinch of salt.
2. Step 2: Bring a couple inches of water to a low boil in a small saucepan that can support the mixing bowl without the bowl touching the water.
3. Step 3: Set the mixing bowl with the egg whites and sugar over the boiling water like a double boiler. Whisk continuously until the sugar is fully dissolved, about 2 minutes. Test by rubbing a bit of the mixture between your fingers; it should feel smooth without sugar granules.
4. Step 4: Stir in the vanilla extract.
5. Step 5: Transfer the bowl to a stand mixer fitted with a whisk attachment. Beat on low, gradually increasing to high speed, until stiff peaks form, about 3 to 5 minutes.
6. Step 6: Spoon the whipped meringue into a piping bag fitted with a large star tip (like tip #1M).
7. Step 7: Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.
8. Step 8: Pipe swirls of meringue onto the parchment paper, spacing them about 1 inch apart.
9. Step 9: Bake the cookies for 1½ hours. Then turn off the oven, leaving the door closed and the cookies inside for an additional hour to dry out.
10. Step 10: Let the meringues cool completely (10-15 minutes) before transferring them to an airtight container to protect from moisture.

Tips & Variations

• Ensure no yolk is in the egg whites as even a small amount of fat prevents whipping.
• Use room temperature eggs for easier whipping.
• Try adding a few drops of almond or peppermint extract instead of vanilla for a twist.
• Store meringues with a moisture absorber packet or a piece of bread inside the container to keep them crisp longer.

Storage

Store cooled meringue cookies in an airtight container at room temperature for up to one week. Avoid humidity as meringues absorb moisture and can become sticky. Reheating is not recommended since it can soften the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

Granulated sugar works best because it dissolves slowly and helps create the right texture. Powdered sugar contains cornstarch which can interfere with whipping.

Why did my meringues turn out sticky?

Sticky meringues are usually caused by baking at too high a temperature or storing them in a humid environment. Be sure to bake low and slow and keep them sealed in an airtight container once cooled.

Meringue Cookies Recipe

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4.6 from 114 reviews

Light and airy meringue cookies made from whipped egg whites and sugar, baked low and slow for a crisp yet delicate texture. These classic treats are perfect for a sweet snack or dessert and are naturally gluten-free and low in fat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: About 24–30 medium meringue cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 pinch salt
• ½ teaspoon vanilla extract

Instructions

1. Combine Ingredients: In a heat-proof mixing bowl, preferably the metal bowl of a stand mixer, add the egg whites, granulated sugar, cream of tartar, and a pinch of salt.
2. Prepare Double Boiler: Bring a couple inches of water to a low boil in a separate saucepan that can fit the mixing bowl on top without letting it touch the water.
3. Dissolve Sugar: Carefully place the mixing bowl with the egg white mixture over the boiling water. Whisk continuously for about 2 minutes until the sugar dissolves completely. Test by rubbing a bit between your fingers; no sugar grittiness should be felt.
4. Add Vanilla: Remove the bowl from the heat and stir in the vanilla extract.
5. Whip Egg Whites: Attach the bowl to the stand mixer and using the whisk attachment, beat the mixture starting low, then increasing to high speed until stiff peaks form, about 3-5 minutes.
6. Prepare for Piping: Transfer the whipped meringue to a piping bag fitted with tip #1M for a decorative swirl shape.
7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 200°F (93°C). Line two baking sheets with parchment paper.
8. Pipe Meringues: Pipe swirls of meringue onto the prepared parchment paper, spacing them about 1 inch apart.
9. Bake: Bake the meringues for 1½ hours. Then turn off the oven and leave the door closed with the meringues inside for an additional 1 hour to dry out completely.
10. Cool and Store: Remove the cookies from the oven and allow to cool for 10-15 minutes. Immediately transfer to an airtight container or Ziploc bag to protect from moisture. Store at room temperature for up to one week.

Notes

• Meringue cookies are very sensitive to humidity; keep them in an airtight container after cooling to maintain crispness.
• Use fresh egg whites at room temperature for best volume and stability.
• Do not open the oven door during the first 1½ hours of baking to prevent collapse.
• Vanilla extract can be substituted with almond or lemon extract for different flavors.
• For a firmer meringue, increase baking time slightly, but monitor to avoid browning.

Keywords: meringue cookies, egg white cookies, light dessert, gluten-free cookies, low fat cookies, baking dessert