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Meringue cookies are made by whipping egg whites with sugar until stiff peaks form, then baking the mixture at a low temperature until crisp and light.
Their delicate, airy texture and sweet, melt-in-your-mouth flavor make meringue cookies a light and delightful treat that’s both crispy and smooth.
INGREDIENTS
- 3 egg whites
- 3/4 cup sugar
- 1 pinch salt
- 1 tsp vanilla
- 1/4 tsp cream of tarter
DIRECTIONS
- Preheat the oven to 200°F (95°C). Line a large baking sheet or two smaller ones with parchment paper.
- Separate the egg whites one at a time into a small bowl, then transfer each white into the bowl of your stand mixer. Be careful not to get any yolk into the whites.
- Add the cream of tartar and salt to the egg whites. Begin mixing on low speed, gradually increasing to high until the egg whites become frothy.
- Slowly add the sugar: Once the egg whites are foamy, gradually sprinkle in the sugar while continuing to mix. Take your time—adding it too quickly can deflate the mixture.
- Add the vanilla extract once all the sugar has been incorporated.
- Whip the meringue until it is glossy and holds stiff peaks.
- (Optional) Add coloring: If you want to color your meringue, use a toothpick or skewer to add a small amount of gel food coloring. Beat briefly to distribute the color evenly.
- Transfer the meringue to a piping bag fitted with a large star tip (or snip the end off the bag if you prefer a simple shape).
- Pipe the meringues onto the prepared baking sheets, spacing them so they don't touch. Hold the piping bag about ½ inch above the paper, squeeze while lifting slightly, then stop squeezing and lift to finish the shape.
- Bake on the center rack at 200°F for about 1 hour.
- Turn off the oven and let the meringues sit inside (with the door closed) for an additional 1–2 hours. This helps them dry out completely.
- Check for doneness: The meringues should feel dry and light. They should lift easily off the parchment paper.