Meringue Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
80 meringue cookies (if piped to be 1" wide x 1" tall
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Calories
21 kcal
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Course
Dessert, Baked Goods
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Cuisine
French
Meringue Cookies
Description
Meringue Cookies start with room temperature egg whites beaten until foamy with cream of tartar and salt. Gradually adding sugar while continuing to whip dissolves the sugar and creates a stable, glossy meringue with stiff peaks. Vanilla extract adds a gentle flavor, which can be supplemented with other extracts cautiously. Baking at a low temperature dehydrates the meringues slowly, allowing them to dry out rather than brown, ensuring crisp exteriors with a delicate interior.
The process requires careful attention to ensure the mixing bowl is grease-free and that no egg yolks contaminate the whites, as either can prevent proper aeration. Testing sugar dissolution by rubbing a small bit between fingers helps confirm readiness before baking. These cookies pair well with fresh fruit, lemon curd, or crème brûlée and can be piped into various shapes.
Using different extracts lets you customize flavors while maintaining vanilla as a base. Properly baked meringues store well in airtight containers, keeping their crisp texture.
Ingredients
- 4 egg room temperature, large, whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.
- Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².
- Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
- Increase speed to high.
- With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).
- Stir in vanilla extract and any other extract you may like to use. If using food coloring, add the food coloring at this stage, too.
- Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
- Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
- Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
Notes
- Ensure the mixing bowl is perfectly clean and grease-free for best meringue volume.
- Avoid any egg yolk in the whites to help them whip properly.
- Test sugar dissolution by rubbing a bit between fingers to avoid gritty texture.
- You can substitute or reduce vanilla extract if adding other flavorings; peppermint and strong extracts require less amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80meringue cookies (if piped to be 1" wide x 1" tall
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 1meringue cookie | |
| Calories | 21kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 12mg | 1% |
| Potassium | 11mg | 0% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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