Vanilla Meringue Cookie Recipe
User Reviews
5
Vanilla Meringue Cookie Recipe
Description
The recipe begins by whisking room-temperature egg whites on medium-low speed while gradually adding granulated sugar. Once the sugar is incorporated, vanilla extract and cream of tartar are added before increasing the speed to achieve stiff, glossy peaks. The meringue is then piped into uniform shapes about 1½ inches wide and tall onto foil-lined baking sheets.
Baked at a low temperature of 170°F for two hours, the meringues slowly dry out rather than brown. After baking, they cool in the turned-off oven for several hours or overnight, allowing them to fully crisp. The resulting cookies have a crisp outer shell and a light, airy inside, flavored delicately with vanilla.
Stored properly in an airtight container at room temperature in a cool, dry place, the meringues keep up to two weeks. Excess humidity may cause stickiness on the surface. These cookies make a refined treat, suitable for serving with tea or coffee or using in desserts requiring meringue components.
Ingredients
- 4 egg room temp, large, whites
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 170°F. Line baking sheets with foil, set aside.
- Place the egg whites into the body of a stand mixer with the whisk attachment. Start whisking the egg whites on medium-low speed and slowly pour in the sugar.
- Once all the sugar is added, add the vanilla extract and cream of tartar.
- Whip at medium-high speed until you reach stiff peaks. The mixture will be glossy and bright white. This will take a few minutes.
- Place the meringue into a piping bag and pipe shapes onto the foil that are similar in size, about 1 & ½ inches wide and up to 1 & ½ inches tall. You can pipe them about ½ inch apart as the cookies will not spread while baking.
- Bake for 2 hours. Turn the oven off and let them cool for at least 2 hours but I recommend overnight if you can.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Store meringue cookies in an airtight container at room temperature to maintain crispness for up to two weeks.
- Keep them in a cool, dry place; humidity can cause the cookie exterior to become sticky.
- Use room temperature egg whites to achieve maximum volume when whipping.
- Baking at low temperature and drying them slowly ensures a crisp texture without browning.
- Allow cookies to cool completely in the turned-off oven to fully dry out before storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 6mg | 0% |
| Potassium | 8mg | 0% |
| Sugar | 5g | 10% |
| 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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