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.
Ingredients
Scale
Ingredients
- ½ tsp cream of tartar
- 4 large egg whites, room temperature
- 1 cup granulated sugar (200g)
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- Start Beating: Using a mixer on low speed, beat the mixture until it becomes foamy. This helps incorporate air into the egg whites gradually.
- 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.
- 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.
- 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.
- 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.
- Pipe Onto Sheets: Pipe the meringue onto the prepared parchment-lined baking sheets, spacing them slightly apart to prevent sticking.
- 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.
- 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
