Meringue Cookies
These meringue cookies will melt in your mouth with their light and airy texture! I love vanilla meringue, but they can be made in a variety of flavors.
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 29 kcal | Sugar | 7 g |
| Carbs | 7 g | Cholesterol | – |
| Protein | – | Sodium | 7 mg |
| Fat | – | Fiber | – |
| Sugar | 7 g | ||
| Cholesterol | – | ||
| Sodium | 7 mg | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 90 min Total Time: 110 min
Ingredients
4 large egg whites , at room temperature
½ teaspoon cream of tartar
Pinch salt
1 cup granulated sugar
1 ½ teaspoons pure vanilla extract (you can also try other flavor extracts)
Instructions
Preheat the oven to 225°F. Line a baking sheet with parchment paper.
Make sure your mixing bowl and beaters are completely clean and free from any grease or residue, as this can prevent the egg whites from properly whipping. If the egg whites are not at room temperature, let them sit 15 to 20 minutes before whipping.
In a large mixing bowl, add 4 egg whites, 1/2 teaspoon cream of tartar, and a pinch of salt. Using an electric mixer, beat on low speed until they become foamy. Increase the speed to high.
With the mixer running, gradually add 1 cup sugar, about 1 tablespoon at a time, to the egg whites. Continue beating until all the sugar is incorporated and the mixture forms stiff, glossy peaks. The meringue should be thick and hold its shape when the beaters are lifted.
Gently fold in 1 1/2 teaspoons vanilla and food coloring, if using. Be careful not to deflate the meringue while folding.
In a large piping bag fitted with a large round or a #32 star tip, add the meringue mixture (you can also spoon the mixture directly onto the baking sheet if you prefer). Pipe or spoon 1 1/2 to 2 inch dollops of meringue onto the prepared baking sheet, leaving some space between each cookie.
Place the baking sheet in the preheated oven and bake 1 hour, or until the meringue cookies look dried on the outside. Turn the oven off (do not open) and leave the cookies in the oven 30 minutes more. To test if they're done, gently lift 1 cookie off the baking sheet – it should come off easily and be dry to the touch.
Open the oven door slightly and let the cookies cool completely to help prevent cracking. Once completely cooled, gently remove the meringues from the parchment paper and enjoy.