Grandma's Meringue Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
35 cookies
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Calories
16 kcal
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Course
Dessert, Baked Goods
Grandma's Meringue Cookies
Description
Grandma's Meringue Cookies use simple ingredients: egg whites, lemon juice, cream of tartar, and superfine sugar. The lemon juice and cream of tartar stabilize the egg whites while whipping, helping achieve firm, glossy peaks necessary for the structure. Gradually adding sugar dissolves it fully and keeps the meringue smooth. Piped into small kisses and baked slowly at 225°F, the cookies dry without browning, creating a crisp exterior and delicate, light interior.
The method includes leaving the meringues in the warm oven after baking to cool gradually, preventing cracks and preserving their crispness. This drying technique is key to their texture. As a result, these cookies are light and airy, not chewy, with a subtle citrus note from the lemon juice.
Store these meringue cookies in an airtight container at room temperature to keep them crisp and dry. Avoid any moisture to prevent them from softening. They are a delightful treat to serve with tea, coffee, or as a light dessert component.
Ingredients
- 2 egg room temperature, white
- 1 tablespoon lemon juice fresh
- ¼ teaspoon cream of tartar
- ⅔ cup superfine sugar
Instructions
- Preheat oven to 225°F. Line a baking sheet with parchment paper.
- Mix egg whites and lemon juice until foamy. Add tartar and set mixer to medium high.
- Beat in sugar 2 tablespoons at a time, mixing after each addition. Continue mixing until shiny and stiff peaks form, about 3-4 minutes. Ensure the sugar is dissolved.
- Fit a large star tip onto a piping bag and fill with the meringue mixture. Pipe into 1-inch kisses. Add sprinkles if desired.
- Bake for 1 hour or until firm. Turn the oven off and leave meringues in the oven at least 3 hours or overnight.
Notes
- Use room temperature egg whites for better volume when whipping.
- Add sugar gradually to ensure it dissolves completely, avoiding weeping.
- Ensure all mixing bowls and utensils are free from fat or egg yolk to achieve stiff peaks.
- Cool meringues slowly in the turned-off oven to prevent cracking and keep texture crisp.
- Store cookies in an airtight container on the counter to maintain dryness and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16 | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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