Perfect Meringue Cookies
These light and airy meringue cookies are crisp on the outside and melt in your mouth with every bite! Made with just egg whites, sugar, and a hint of vanilla, these sweet treats are simple to prepare but require careful technique. Perfect for holidays, afternoon tea, or as a gluten-free dessert, these meringues will harden beautifully as they cool if baked correctly. Follow this easy step-by-step guide to achieve perfect, crisp meringue cookies every time!
Equipment
- Mixing Bowl (Glass or Metal) – Egg whites whip best in a clean, grease-free bowl. Avoid plastic bowls, as they can hold oil residue.
- Electric Mixer or Stand Mixer – A hand mixer or stand mixer with a whisk attachment is essential for beating egg whites to stiff peaks.
- Measuring Cups and Spoons – For accurate ingredient measurements, especially sugar and cream of tartar.
- Spatula – For gently folding in vanilla extract or add-ins without deflating the meringue.
- Piping Bag & Star Tip (Optional) – To create beautifully shaped meringue cookies, though spooning them onto the baking sheet works too.
- Baking Sheet – A flat, rimmed baking sheet ensures even heat distribution.
- Parchment Paper or Silicone Baking Mat – Prevents the meringues from sticking and ensures even baking.
- Oven – Set at a low temperature (225°F / 110°C) to bake the meringues slowly and evenly.
Ingredients
- 3 large egg whites room temperature
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar optional, for stability
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional Add-ins:
- ½ cup mini chocolate chips for chocolate chip meringues
- ¼ teaspoon almond or peppermint extract for flavor variations
- 1-2 drops food coloring for colorful meringues
Instructions
- Preheat the Oven: Set oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Whip the Egg Whites: In a clean, grease-free mixing bowl, beat egg whites and salt on medium speed until foamy.
- Stabilize the Mixture: Add cream of tartar and continue beating.
- Gradually Add Sugar: While beating on medium-high speed, slowly add sugar one tablespoon at a time until glossy stiff peaks form.
- Add Flavoring: Gently fold in vanilla extract (and any other flavorings or add-ins).
- Pipe the Meringue: Transfer the meringue mixture to a piping bag with a star tip or spoon dollops onto the lined baking sheet.
- Bake Slowly: Bake for 1½ to 2 hours or until the meringues feel dry and firm to the touch.
- Cool Gradually: Turn off the oven and let the meringues cool inside with the door slightly open for at least 1 hour to harden properly.
- Serve or Store: Enjoy immediately or store in an airtight container to maintain crispness.
Notes
For extra crispness: Let meringues cool in the oven for an extended period.
For best results: Make meringues on a dry, low-humidity day to prevent stickiness.
Storage Tips: Keep in an airtight container at room temperature for up to 2 weeks.
Reheating to crisp up: If they soften, bake at 200°F (95°C) for 15-20 minutes.
For best results: Make meringues on a dry, low-humidity day to prevent stickiness.
Storage Tips: Keep in an airtight container at room temperature for up to 2 weeks.
Reheating to crisp up: If they soften, bake at 200°F (95°C) for 15-20 minutes.