Vanilla Meringue Cookies

Name: Vanilla Meringue Cookies
Prep time: 10 min
Cook time: 1 h
Yield: 8 people
Ingredients: 3 (100 g) large egg whites; 1 1/2 teaspoons (6 g) vanilla extract; 1/4 teaspoon (1 g) cream of tartar; 1 pinch (0.4 g) salt; 2/3 cup (85 g) sugar; 2 tablespoons Sprinkles

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Prep Time
10 mins
Cook Time
1 hr
Leave in the oven
1 hr
Servings
8 people
Calories
83 kcal
Course
Baked Goods
Cuisine
International

Vanilla Meringue Cookies

Kelsey Carr

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Easy and quick Vanilla Meringue Cookies are light, sweet, and have a melt-in-your-mouth texture, making them a delightful treat that everyone enjoys.

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Ingredients

Servings

3 (100 g) large egg whites
1 1/2 teaspoons (6 g) vanilla extract
1/4 teaspoon (1 g) cream of tartar
1 pinch (0.4 g) salt
2/3 cup (85 g) sugar
2 tablespoons Sprinkles optional, for decoration

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Instructions

Preheat the oven to 110°C (230°F). Line a baking sheet with parchment paper and set aside.
Using a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites, vanilla extract, cream of tartar, and salt until foamy. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until glossy, stiff peaks form, which should take about 3 to 5 minutes.
Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe out meringue rounds about 1.5 inches in diameter, spacing them 2 inches apart on the prepared baking sheet. Sprinkle the tops with your choice of sprinkles.
Bake the meringue cookies for 50 minutes to 1 hour, or until they are crisp on the outside. Turn off the oven and leave the cookies inside with the door closed for 1 hour to cool and dry out further. Once cooled, remove the cookies from the oven and let them cool completely on the baking sheet. Store them in an airtight container at room temperature to keep them crisp and prevent them from becoming sticky.

Notes

Ensure that your mixing bowl, beaters, and any utensils you use are clean and dry, as any contaminants can affect the stability of your meringue.
Use room temperature egg whites. This will help them whip up more easily and create a more stable meringue.
When adding sugar to the egg whites, do so gradually, about a tablespoon at a time. This helps the sugar dissolve and incorporate evenly into the meringue.
Beat the egg whites until they form stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue falling out.

Nutrition Information

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Serving 8people Calories 83kcal (4%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.1g (1%) Sodium 24mg (1%) Potassium 35mg (1%) Sugar 19g (38%) Calcium 1mg (0%) Iron 0.02mg (0%)