Easy Meringue Cookies Recipe

Introduction

Light and airy, these Easy Meringue Cookies are a delightful treat that melts in your mouth. Perfect for satisfying your sweet tooth or impressing guests, they require just a few simple ingredients and some patience for baking.

Ingredients

• ½ tsp cream of tartar
• 4 large egg whites, room temperature
• 1 cup granulated sugar
• ⅛ tsp salt
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 225°F (105°C) and line one large or two regular-sized baking sheets with parchment paper. Set aside.
2. Step 2: In a clean, grease-free bowl, combine the egg whites, cream of tartar, and salt.
3. Step 3: Using a mixer on low speed, beat the mixture until foamy.
4. Step 4: Gradually increase the mixer speed to high, adding the sugar one tablespoon at a time. Continue until all 1 cup of sugar is fully incorporated and dissolved.
5. Step 5: Beat until stiff, shiny peaks form.
6. Step 6: Gently fold in the vanilla extract. You can also add food coloring or additional flavor extracts if desired.
7. Step 7: Transfer the meringue mixture into a piping bag fitted with a large star tip.
8. Step 8: Pipe small mounds or shapes onto the prepared baking sheets, spacing them apart.
9. Step 9: Bake for 1 hour. After baking, turn off the oven and allow the cookies to cool inside with the door closed for 1 to 2 hours to fully dry out.
10. Step 10: Once cooled, store the meringue cookies in an airtight container away from heat and moisture.

Tips & Variations

• Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best volume.
• Use room temperature egg whites for easier whipping and better stability.
• Add a few drops of almond or lemon extract instead of vanilla for a different flavor.
• Try piping different shapes, like rosettes or stars, to make cookies more festive.
• If meringues become sticky, store them with a packet of silica gel or in a dry environment.

Storage

Store meringue cookies in an airtight container at room temperature, away from moisture and heat. Properly stored, they will stay crisp for up to two weeks. Avoid refrigeration, as moisture will soften the cookies. To refresh slightly softened meringues, place them in a low oven (around 200°F/95°C) for 5–10 minutes to crisp them up again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meringue cookies without cream of tartar?

Cream of tartar helps stabilize egg whites and improve volume, but if you don’t have it, you can substitute with a few drops of lemon juice or white vinegar. The meringues may be slightly less stable but should still turn out well.

Why are my meringue cookies sticky?

Sticky meringues usually result from excess moisture in the environment or underbaking. Make sure to dry them properly by cooling them in the oven after baking with the door closed. Also, store them in an airtight container to keep humidity out.

Easy Meringue Cookies Recipe

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★★★★★

4.7 from 103 reviews

• Author: anna
• Total Time: 2 hours 20 minutes
• Yield: 80 servings 1x
• Diet: Gluten Free

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Description

These Easy Meringue Cookies are light, airy, and delightfully sweet treats made from simple ingredients like egg whites and sugar. Perfectly crisp on the outside and slightly chewy inside, they are a classic dessert that requires no complicated steps and only a few ingredients. Ideal for satisfying your sweet tooth or serving as elegant bite-sized desserts for gatherings.

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Ingredients

Scale 1x2x3x

Ingredients

• ½ tsp cream of tartar
• 4 large egg whites, room temperature
• 1 cup granulated sugar (200g)
• ⅛ tsp salt
• 1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 225°F (105°C) and line a large or two regular-sized baking sheets with parchment paper. Set aside to prepare the meringue.
2. Combine Ingredients: In a clean, grease-free bowl, combine 4 egg whites, ½ teaspoon cream of tartar, and ⅛ teaspoon salt. This mixture stabilizes the egg whites for a better meringue texture.
3. Start Beating: Using a mixer on low speed, beat the mixture until it becomes foamy. This helps incorporate air into the egg whites gradually.
4. Add Sugar Gradually: Gradually increase the mixer speed to high and add 1 tablespoon of granulated sugar at a time, ensuring each addition dissolves fully. Continue this process until all 1 cup (200g) of sugar is incorporated.
5. Beat to Stiff Peaks: Continue to beat the mixture until stiff and shiny peaks form. This means when you lift the beaters, the peaks hold their shape firmly without collapsing.
6. Add Flavoring: Gently mix in 1 teaspoon of vanilla extract. Optionally, you may add food coloring or other flavor extracts at this stage to customize your meringues.
7. Pipe the Meringue: Transfer the meringue mixture into a piping bag fitted with a large star tip. This helps create decorative shapes on the baking sheets.
8. Pipe Onto Sheets: Pipe the meringue onto the prepared parchment-lined baking sheets, spacing them slightly apart to prevent sticking.
9. Bake: Bake for 1 hour at 225°F (105°C). After baking, turn off the oven and allow the meringues to cool inside the oven for 1-2 hours without opening the door to prevent cracking.
10. Store Properly: Once completely cooled, store the meringue cookies in an airtight container, away from heat and moisture to maintain their crispness.

Notes

• Ensure your mixing bowl and beaters are completely clean and free of grease to achieve stiff peaks.
• Room temperature egg whites whip better than cold ones.
• Do not open the oven door during the cooling period to avoid cracks in the meringues.
• These cookies can be flavored with extracts like almond or lemon for variation.
• Store in a cool, dry place for up to 2 weeks.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: meringue cookies, easy meringue, egg white cookies, gluten free dessert, light cookies, baked meringue