Quick Description
These delicate, melt-in-your-mouth meringue cookies are made with egg whites and sugar, creating a crisp shell and light, airy texture. Perfect as a light snack, dessert topping, or a fun treat for any occasion.
Servings & Timing
- Yield: 24–30 cookies
- Prep Time: 15 minutes
- Bake Time: 1 hour
- Total Time: ~1 hour 15 minutes
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- 1 pinch of salt
Instructions
- Preheat the oven – Set the oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Prepare egg whites – In a clean, dry bowl, beat the egg whites with an electric mixer on low speed for 1–2 minutes, until frothy.
- Add cream of tartar & salt – Increase the mixer speed to medium, and add the cream of tartar and salt. Continue to beat until soft peaks form (the meringue should stand up but still bend over).
- Gradually add sugar – Slowly add sugar, 1 tablespoon at a time, while continuing to beat. Increase mixer speed to high and beat until stiff, glossy peaks form (about 8–10 minutes).
- Add vanilla – Once the peaks are stiff, gently fold in the vanilla extract.
- Shape the meringues – Using a spoon or piping bag, drop spoonfuls or pipe small mounds onto the prepared baking sheet.
- Bake – Bake in the preheated oven for 1 hour, until the meringues are dry and crisp to the touch.
- Cool completely – Turn off the oven and let the meringues cool inside with the door slightly ajar for another 30 minutes to avoid cracks.
- Serve – Once cool, remove from the parchment and serve or store in an airtight container.
Additional Notes
- Storage: Keep in an airtight container for up to 1 week. They can also be frozen for up to 1 month.
- Flavor variations: Add cocoa powder for chocolate meringues, or mix in crushed pistachios or chopped chocolate for extra flavor.
- Avoid humidity: Meringues are best made on dry days, as humidity can affect the texture and cause them to soften.
