Easy Meringue Cookies
User Reviews
5
Easy Meringue Cookies
Description
This recipe creates meringue cookies from large egg whites beaten with cream of tartar and a pinch of salt to stabilize the foam. Sugar is added slowly to ensure a smooth, non-gritty texture, and vanilla enhances the flavor. The batter is piped into shapes and baked at a low temperature (225°F) for an hour, then cooled thoroughly in the turned-off oven to dry completely. Proper beating and slow sugar incorporation are key to achieving stiff peaks and a crisp finish.
The cookies are crisp and light due to the drying baking method rather than browning. The addition of cream of tartar and salt helps stabilize the meringue. Piping options allow for varied shapes and textures. These cookies can be stored airtight to maintain their crispness and frozen for longer storage.
Storage instructions recommend airtight containers with a dry paper towel to control moisture and preserve crispness for about two weeks. Freezing in a Ziplock bag extends shelf life to 2-3 months. Different piping tips or a snipped plastic bag can be used depending on available tools.
Ingredients
- 4 egg room temperature, large, white
- ½ teaspoon cream of tartar
- pinch salt
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 225°F and line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer, beat the egg whites, cream of tartar, and salt on low speed until foamy. Increase the speed to high, and gradually add the sugar, 1 tablespoon at a time, waiting 15-20 seconds between each addition.
- Beat the egg mixture until stiff peaks form, the mixture is thick and shiny, and the sugar is completely dissolved otherwise it can take on a gritty texture. Add the vanilla extract and mix well to combine.
- Add the meringue batter to a large piping bag with a large open star tip. Pipe the meringue onto the prepared cookie sheet in desired shapes. Leave 1½-2 inches between the cookies.
- Bake for 1 hour at 225°F, turn off the oven, and let cool completely for 1-2 hours. The finished cookies should be crisp. If beads of perspiration form when the meringue is baking, then the oven temp is too low.
- Store in an airtight container to prevent the cookies from getting soggy.
Notes
- Ensure eggs are at room temperature and mixing bowls are free from oil to achieve stiff peaks.
- Slowly add sugar one tablespoon at a time to prevent gritty texture.
- Store cookies in an airtight container with a dry paper towel to keep them crisp for up to two weeks.
- Freeze meringue cookies in a sealed bag for 2-3 months for longer storage.
- Use various piping tips or a snipped plastic bag to create different meringue shapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 7mg | 0% |
| Potassium | 15mg | 0% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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