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Swiss Meringue Cookies

Swiss Meringue Cookies
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Swiss Meringue Cookies are light, crispy, and sweet treats made from gently heated egg whites and sugar, whipped into a glossy, airy meringue. This recipe offers effortless elegance with perfect texture and versatile flavors, creating delicate, melt-in-your-mouth cookies that are a healthy-ish indulgence and perfect for any occasion.

Ingredients

Main Ingredients

  • Egg whites (4 large): Fresh, room-temperature whites provide the structure and volume for meringue perfection.
  • Granulated sugar (1 cup): Fine sugar dissolves completely to produce that smooth, glossy finish and delicate sweetness.
  • Vanilla extract (1 teaspoon): Adds a warm, inviting flavor but can be swapped for almond, lemon, or other extracts for variation.
  • Cream of tartar (1/4 teaspoon): Helps stabilize the egg whites ensuring a firm meringue that holds its shape beautifully.
  • Pinch of salt: Balances sweetness and enhances overall flavor complexity.

Instructions

  1. Prepare Your Setup: Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round or star tip and set aside. Preheat your oven to 200°F (93°C) so it’s ready for gentle baking later.
  2. Heat Egg Whites and Sugar: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a simmering pot of water (double boiler method). Whisk constantly until the sugar dissolves completely, and the mixture feels warm to the touch (about 160°F or 70°C). This step is key for silky meringue and food safety.
  3. Whip the Meringue: Transfer the warm mixture to your stand mixer fitted with the whisk attachment. Add cream of tartar and a pinch of salt. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch, usually around 10 minutes.
  4. Add Flavoring: Gently fold in vanilla extract or your chosen flavoring using a rubber spatula, being careful not to deflate the fluffy meringue.
  5. Pipe the Cookies: Spoon the meringue into your piping bag and pipe small rounds or swirls onto the prepared baking sheets, spacing them about an inch apart to allow airflow.
  6. Bake Low and Slow: Place baking sheets in the preheated oven and bake for 90 to 120 minutes. Meringues are done when they are dry to the touch and easily lift off the parchment. Turn off the oven and allow the cookies to cool completely inside for the best texture.

Notes

  • Use room temperature egg whites for better volume and whipping.
  • Check for sugar dissolution by rubbing a little of the mixture between your fingers; it should feel smooth, not grainy.
  • Be patient while whipping to achieve stiff peaks and avoid collapsing the meringue.
  • Bake at a low oven temperature to remove moisture slowly without browning or cracking.
  • Store cookies in an airtight container to maintain crispness and avoid humidity.

Nutrition

Keywords: Swiss meringue cookies, meringue recipe, light cookies, crispy cookies, egg white cookies, gluten free dessert

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