Meringue cookies
These light, airy, and crisp meringue cookies melt in your mouth and are perfect for any occasion. Made with just a few simple ingredients—egg whites, sugar, and a touch of vanilla—these treats are both elegant and easy to prepare.
Ingredients
- 3 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar (optional, stabilizes the egg whites)
- 1/2 teaspoon vanilla extract (or any preferred flavoring like almond extract)
- Food coloring (optional, for a decorative touch)
- Sprinkles (optional, for decoration)
Instructions
Preheat the oven:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
Prepare the egg whites:
- In a clean, dry bowl, beat the egg whites using an electric mixer or stand mixer with the whisk attachment.
- Start on low speed, then increase to medium-high speed.
Add cream of tartar and sugar:
- Once the egg whites become frothy, add cream of tartar (if using).
- Gradually add the sugar, 1 tablespoon at a time, while beating continuously.
- Continue whipping until the mixture forms stiff, glossy peaks.
- To test: Lift the whisk, and the meringue should hold its shape with no sagging.
Add flavoring and coloring:
- Gently fold in the vanilla extract and food coloring (if using). Avoid overmixing to prevent deflating the meringue.
Pipe the meringues:
- Transfer the meringue to a piping bag fitted with a star or round tip.
- Pipe small mounds or swirls onto the prepared baking sheets, leaving space between each.
- Sprinkle with decorations, like colorful sprinkles, if desired.
Bake:
- Place the baking sheets in the oven and bake for 1 hour 30 minutes.
- Turn off the oven and let the meringues cool completely inside the oven for 1 hour. This ensures they remain crisp.
Serve and store:
- Once fully cooled, serve immediately or store in an airtight container at room temperature for up to 1 week.