Description
Light and airy meringue cookies made from whipped egg whites and sugar, baked low and slow to achieve a crisp, melt-in-your-mouth texture. Perfect as a gluten-free, dairy-free dessert for holidays or anytime treat.
Ingredients
Scale
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy, which helps incorporate air for volume.
- Add Stabilizers: Add the cream of tartar and a pinch of salt, then continue beating until soft peaks form, which helps stabilize the meringue.
- Add Sugar Gradually: Slowly add the sugar one tablespoon at a time while beating on high speed. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, ensuring a smooth texture.
- Flavor the Meringue: Beat in the vanilla extract to add a subtle sweetness and aroma to the cookies.
- Shape Meringue: Transfer the meringue mixture into a piping bag fitted with a star tip, or simply spoon dollops of the mixture onto the prepared baking sheets, spacing them apart to allow expansion.
- Bake: Bake the meringues for 1 hour at 225°F, which gently dries them out without browning.
- Dry in Oven: After baking, turn off the oven and let the cookies sit inside for another hour to dry out completely, resulting in the characteristic crisp texture.
- Cool and Store: Once crisp and completely cooled, store the meringue cookies in an airtight container to maintain their texture and freshness.
Notes
- Humidity can affect meringues—try to make them on a dry day for best results.
- For flavored variations, substitute vanilla extract with peppermint or almond extract.
- Add a drop of gel food coloring to the meringue mixture for colorful cookies.
