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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/easy-meringue-cookies-recipe/