Description
Make light, airy meringue cookies that are crisp on the outside and melt in your mouth. This simple recipe uses the French meringue method, perfect for beginners.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup superfine granulated sugar (caster sugar)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to the lowest setting, typically between 200°F and 225°F (95°C to 105°C). Line two large baking sheets with parchment paper.
- Ensure your mixing bowl and whisk attachment are completely clean and free of any grease or water.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
- Slowly add the superfine sugar, one tablespoon at a time, while the mixer runs on medium-high speed. Wait about 30 seconds between each addition.
- Once all the sugar is added, increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules. This takes about 8 to 10 minutes total.
- Beat in the vanilla extract during the last minute of mixing.
- Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for kisses).
- Pipe small mounds or kisses onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Place the sheets in the preheated oven. Bake for 1 to 1.5 hours, depending on the size of your cookies and your oven temperature. The goal is to dry them out, not brown them.
- Turn off the oven, but leave the meringue cookies inside with the door slightly ajar (prop it open with a wooden spoon) for at least 1 hour, or preferably overnight, until completely cool and dry.
- Store the finished cookies in an airtight container at room temperature.
Notes
- For best results, use room temperature egg whites; they whip up to a greater volume.
- If you do not have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds.
- To make Jello Meringue Cookies, gently fold in 1 tablespoon of flavored Jello powder after the vanilla extract.
- For Peppermint Meringue Cookies, substitute the vanilla extract with 1/2 teaspoon peppermint extract and gently swirl in a few drops of red food coloring before piping.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 11
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 0.5
- Cholesterol: 0