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Meringue Cookies

Meringue Cookies
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Light and airy Meringue Cookies made with simple ingredients like egg whites, sugar, and cream of tartar or vinegar. These delicate sweet treats are crispy, melt-in-your-mouth, customizable with flavors and colors, and perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 4 large egg whites (fresh, room temperature)
  • 1 cup granulated sugar (fine)
  • 1/4 teaspoon cream of tartar or white vinegar

Optional Ingredients

  • 1 teaspoon vanilla extract
  • Food coloring or cocoa powder (as desired)

Instructions

  1. Prepare Your Equipment: Make sure your mixing bowl and beaters are completely clean and dry, as any grease or moisture can prevent egg whites from whipping properly. Preheat your oven to 200°F (90°C) to allow slow baking that dries the cookies perfectly.
  2. Whip the Egg Whites: Begin beating the egg whites on medium speed until they turn foamy. Add cream of tartar or vinegar and continue whipping until soft peaks form—where the peaks gently hold but tips droop.
  3. Gradually Add Sugar: Slowly add sugar one tablespoon at a time while continuing to whip. This helps the sugar dissolve fully into the whites for a glossy finish. Beat until stiff, glossy peaks form that stand straight up when the beater is lifted.
  4. Add Flavorings: Gently fold in any vanilla extract or additional flavorings with a spatula, being careful not to deflate the mixture. If adding food coloring, incorporate it now for even distribution.
  5. Pipe or Spoon the Meringue: Transfer the mixture into a piping bag for neat shapes, or use spoons to drop dollops onto a baking sheet lined with parchment paper. Leave enough space between cookies, as they do not spread much.
  6. Bake and Dry: Bake in the preheated oven at 200°F (90°C) for 1 to 1 ½ hours, or until the meringues are dry and crisp to the touch. Leave the oven door slightly ajar towards the end to help moisture escape and prevent soft centers.
  7. Cool and Store: Allow the Meringue Cookies to cool completely on the baking tray before removing. Store in an airtight container at room temperature to maintain their crispness.

Notes

  • Use room temperature egg whites for better volume and stability.
  • Slowly add sugar to ensure it dissolves completely for smooth, stable meringue.
  • Bake low and slow to prevent cracking and chewy centers.
  • Keep mixing bowl grease-free as even a small amount of fat prevents whipping.
  • Optional: Age egg whites by letting them sit in the fridge for a day to reduce moisture and create firmer peaks.

Nutrition

Keywords: Meringue Cookies, Egg Whites, Light Cookies, Crisp Cookies, Gluten Free, Dessert, Baking

Find it online: https://marygourmet.com/meringue-cookies/