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Ultimate Easy & Crisp Meringue Cookies

Close-up of several perfectly piped, crisp white meringue cookies piled on a small white plate.
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Make light, airy, and perfectly crisp meringue cookies using this simple French meringue method. These melt-in-your-mouth confections are naturally gluten free and ideal for any occasion.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to a very low temperature, around 200 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Place the egg whites, cream of tartar, and salt into the clean, dry bowl of a stand mixer fitted with the whisk attachment. Begin mixing on medium speed until soft peaks form.
  3. Slowly add the granulated sugar, one tablespoon at a time, while the mixer runs on medium-high speed. Wait about 30 seconds between each addition.
  4. Once all the sugar is added, increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. When you lift the whisk, the peak should stand straight up without drooping. Rub a small amount between your fingers; it should feel smooth, not gritty.
  5. Beat in the vanilla extract.
  6. Transfer the meringue to a large piping bag fitted with your desired tip (a star tip creates classic shapes).
  7. Pipe small mounds or shapes onto the prepared baking sheets. Keep them uniform in size for even baking.
  8. Bake low and slow for 60 to 90 minutes, depending on the size of your cookies. The goal is to dry them out, not brown them.
  9. Turn off the oven, but leave the meringue cookies inside with the oven door slightly ajar for at least one hour, or until completely cool and crisp.
  10. Store the crispy meringue desserts in an airtight container at room temperature.

Notes

  • For best results, ensure your mixing bowl and whisk attachment are completely free of any grease or water residue.
  • If you want to make Christmas meringue cookies, add a drop of red or green food coloring during the last minute of mixing.
  • To make chocolate chip meringue cookies, gently fold in 1/2 cup of mini chocolate chips after the meringue is fully stiff.
  • Baking time varies greatly; if your cookies are still sticky after the initial bake time, continue drying them at 200°F until they feel dry to the touch.

Nutrition

Find it online: https://fooddexterity.com/meringue-cookies-recipe-easy-crisp/