Description
Meringue cookies are light, airy, and crisp treats made from just a few simple ingredients—egg whites, sugar, and a touch of vanilla. These delicate cookies melt in your mouth and can be flavored or colored for any occasion. Perfect for holiday treats, gifts, or as a sweet snack!
Ingredients
Units
Scale
- 3 large egg whites, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
- Pinch of salt
Optional Add-ins:
- 1/2 teaspoon almond extract or other flavoring
- Food coloring (a few drops)
- Sprinkles or chocolate drizzle for decoration
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Whip the egg whites in a clean, dry mixing bowl on medium speed until foamy.
- Add cream of tartar and salt, then increase the speed to medium-high and continue beating.
- Slowly add sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy. This can take 5–7 minutes.
- Mix in vanilla extract (and any optional flavors or coloring) on low speed until just combined.
- Pipe or spoon the meringue onto the prepared baking sheets, making small swirls or dollops.
- Bake for 1.5 to 2 hours, until the meringues are dry to the touch and easily lift off the parchment.
- Turn off the oven and let the cookies cool inside for another hour to prevent cracking.
- Enjoy! Store in an airtight container for up to 2 weeks.
Notes
- Make sure there’s no grease or yolk in the egg whites, or they won’t whip properly.
- Use superfine sugar for quicker dissolving.
- Humidity can make meringues sticky—bake on a dry day for best results.
- Try dipping them in melted chocolate for extra flavor!