Easy Meringue Cookies Recipe

Introduction

Light, crisp, and sweet, these easy meringue cookies are a delightful treat that melts in your mouth. Perfect for tea time or as a simple dessert, they require just a few ingredients and patience to bake to perfection.

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 a 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 it becomes foamy.
4. Step 4: Gradually increase the mixer speed to high, adding the sugar one tablespoon at a time. Continue until all sugar is fully incorporated and dissolved.
5. Step 5: Beat the mixture until stiff, shiny peaks form, indicating it is ready.
6. Step 6: Gently mix in the vanilla extract and, if desired, add food coloring or other extracts for variety.
7. Step 7: Transfer the meringue into a piping bag fitted with a large star tip for shaping.
8. Step 8: Pipe the meringue onto the prepared baking sheets in your desired shapes and sizes.
9. Step 9: Bake for 1 hour, then turn off the oven without opening the door. Let the cookies cool inside for 1 to 2 hours to set properly.
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 grease-free for the best volume in your egg whites.
• For a flavor twist, try adding almond or peppermint extract instead of vanilla.
• If you want colored meringues, add a few drops of food coloring after the peaks form and fold gently.
• Pipe meringues into small bite-sized shapes to make them easier to snack on and to speed up baking time slightly.

Storage

Store meringue cookies in an airtight container at room temperature, away from humidity and heat. They will keep well for up to two weeks. Avoid refrigeration, as moisture can cause them to become sticky. To refresh slightly softened meringues, you can re-crisp them in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my meringue cookies come out sticky?

Sticky meringues are usually caused by baking at too low a temperature or storing them in a humid place. Make sure to bake them fully and allow them to cool in the oven with the door closed to dry out completely.

Can I use aged egg whites for this recipe?

Yes, using egg whites that have been separated and stored in the fridge for a day can help stiffen more easily, but just ensure they are at room temperature before whipping for best results.

Easy Meringue Cookies Recipe

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★★★★★

4.5 from 82 reviews

These Easy Meringue Cookies are light, airy, and sweet treats made from whipped egg whites and sugar. Perfectly crisp on the outside and melt-in-your-mouth soft inside, they are an ideal low-fat dessert or snack that requires minimal ingredients and effort, making them a great choice for beginners and meringue lovers alike.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 20 minutes
• Yield: 80 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup granulated sugar
• ½ tsp cream of tartar
• ⅛ tsp salt

Wet Ingredients

• 4 large egg whites (room temperature)
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 225°F (105°C). Line a large baking sheet or two regular-sized baking sheets with parchment paper and set aside to prevent sticking.
2. Combine Ingredients: In a clean, grease-free bowl, add 4 room temperature egg whites, ½ teaspoon cream of tartar, and ⅛ teaspoon salt.
3. Beat Egg Whites Initially: Using an electric mixer on low speed, beat the mixture until it becomes foamy, indicating the formation of initial air bubbles.
4. Add Sugar Gradually: Slowly increase the mixer speed to high and add sugar 1 tablespoon at a time, allowing each addition to fully dissolve before adding more, until all 1 cup (200g) of sugar is incorporated.
5. Whip to Stiff Peaks: Continue beating the mixture until it forms stiff, shiny peaks that hold their shape firmly, which is essential for a stable meringue.
6. Add Flavoring: Gently mix in 1 teaspoon vanilla extract. Optionally, add food coloring or other extracts if desired for variety.
7. Pipe Meringue: Transfer the meringue batter into a piping bag fitted with a large star tip and pipe onto the prepared baking sheet in desired shapes or sizes.
8. Bake: Bake the piped meringue in the preheated oven for 1 hour at 225°F (105°C).
9. Cool in Oven: After baking, turn off the oven and leave the cookies inside to cool completely for 1 to 2 hours without opening the door, allowing them to dry out and become crisp.
10. Store: Once cooled, store the meringue cookies in an airtight container away from heat and moisture to maintain their crispness.

Notes

• Make sure the bowl and beaters are completely clean and grease-free for best results.
• Using room temperature egg whites helps achieve better volume when whipping.
• Do not open the oven door during the cooling phase to avoid cracks and sogginess.
• These cookies are best eaten within a week for maximum freshness.
• Variations include adding cocoa powder or finely chopped nuts to the piping mix.

Keywords: meringue cookies, easy meringue, light dessert, low fat cookies, egg white cookies, airy cookie recipe