Easy Meringue Cookies
Delicate and airy, easy meringue cookies are crisp on the outside with a melt-in-your-mouth center. Perfect for a light treat, they pair well with fresh fruit, whipped cream, or a drizzle of chocolate, adding elegance to any dessert spread.
Equipment
- Ateco 846 piping tip
- Large piping bag
- Stand Mixer
Ingredients
- ½ tsp cream of tartar
- 4 large egg whites room temperature
- 1 cup granulated sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 225°F (105°C) and line baking sheets with parchment paper. Ensure your mixing bowl and beaters are completely clean and free from any grease.
- Add egg whites, cream of tartar, and salt to the bowl. Beat on low speed until foamy, then gradually increase the mixer speed.
- Slowly add sugar, one tablespoon at a time, while beating continuously. Continue mixing until the sugar is fully dissolved and stiff, shiny peaks form.
- Add vanilla extract and any optional food coloring or additional flavoring, then mix until evenly combined.
- Transfer the meringue mixture into a piping bag fitted with a star tip and pipe small cookies onto the prepared baking sheets.
- Bake the meringue cookies for 1 hour until crisp and set.
- Turn off the oven and let the cookies cool inside for 1–2 hours without opening the oven door.
- Then serve them as a light and delicate dessert on their own or pair them with fresh fruit, whipped cream, or a drizzle of chocolate.
Notes
- Check the sugar has dissolved by rubbing the mixture between your fingers.
- Meringue cookies won’t spread, so place them close together on the baking sheet.