Description
Light, airy, and crisp meringue cookies made from whipped egg whites, sugar, and a touch of vanilla. These delicate treats are perfect for those who enjoy a sweet, melt-in-your-mouth dessert with minimal ingredients and effort.
Ingredients
Scale
Ingredients
- 4 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- â…› teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 225°F (105°C) and line a large cookie sheet or two regular-sized cookie sheets with parchment paper. Set aside.
- Prepare egg whites: In a large, clean, and grease-free bowl, combine the egg whites, cream of tartar, and salt.
- Foam the egg whites: Using an electric or stand mixer with a whisk or paddle attachment, beat the egg mixture on low speed until foamy.
- Increase speed: Turn the mixer to high speed.
- Add sugar gradually: While mixing on high, slowly add the sugar one tablespoon at a time, waiting about 15-20 seconds after each addition to allow it to dissolve.
- Beat to stiff peaks: Continue beating until the mixture becomes thick, shiny, triples in volume, and forms stiff peaks. To confirm sugar is dissolved, rub a little of the mixture between your fingers; it should feel smooth, not gritty.
- Add vanilla and color: Gently fold in vanilla extract and any desired food coloring at this stage.
- Pipe the meringue: Fit a large disposable piping bag with a large star tip or snip the edge for a simple ‘kiss’ shape. Transfer the meringue mixture into the bag and pipe onto the prepared cookie sheets. Cookies can be placed close together as they do not spread during baking.
- Bake low and slow: Bake the meringues at 225°F (105°C) for 1 hour.
- Cool in oven: After baking, turn off the oven, keep the oven door closed, and let the meringues cool completely inside for 1-2 hours. This slow cooling helps them dry out and become crisp.
- Store properly: Once cooled, store the meringue cookies in an airtight container away from heat and moisture to maintain their crisp texture.
Notes
- Ensure your mixing bowl and utensils are completely clean and free from grease to achieve proper stiff peaks.
- Do not open the oven during the cooling phase to prevent cracking and moisture absorption by the meringues.
- Food coloring and other flavor extracts can be added to customize your meringues.
- The cookies do not spread, so piping them close together saves space and allows baking all at once.
- If the sugar feels gritty in the mixture, continue beating to dissolve fully for the best texture.
