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Meringue Cookies Recipe

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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.

Ingredients

Scale

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

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