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meringue cookies

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Turn a basic meringue recipe into fun meringue cookies. Once baked, they're light as air. Outside they're slightly crisp. Inside, these meringue cookies are sweet and have a marshmallow texture. A beautiful addition to a cookie tray. Prepare them pure white or get creative and add food coloring. For more tips on how to make meringue, click here.

★★★★★ 1
serves 40 cookies
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For meringue cookies

  • 4
    egg whites, room temperature
  • 1/4 tsp
    cream of tartar
  • 1 tsp
    clear vanilla extract
  • 1 c
    granulated sugar
  • 10-15
    drops food coloring (optional)

How To Make meringue cookies

  • Separating egg yolks and whites.
    Over a bowl, separate egg whites and yolks making sure no shells or yolks get into the bowl. Pour into a clean glass or metal bowl.
  • Egg whites whipped until frothy.
    At medium speed, mix egg whites until frothy.
  • Adding cream of tartar and clear vanilla extract.
    Add cream of tartar and clear vanilla extract. If adding food coloring, add drops to desired shade. Mix on medium-high speed until soft peaks form.
  • Slowly adding granulated sugar.
    When soft peaks form, slowly add the granulated sugar while mixing at medium-high speed. When all the sugar has been added, continue to mix for 3-5 minutes until stiff peaks have formed.
  • Checking meringue.
    The meringue is ready when it is shiny and stiff peaks have formed. To check for stiff peaks, lift the beaters. If the meringue holds its shape and there are stiff deep peaks or a stiff curl, it's ready. If not ready, mix for another minute and check again.
  • Piping meringue onto parchment paper-lined baking sheet.
    Add meringue to a piping bag. On a baking sheet lined with parchment paper, add a little meringue under the corners of the parchment paper to hold it in place. Pipe the meringue onto the parchment paper with 1 inch between each cookie.
  • Meringue cookies baking in the oven.
    Bake meringue cookies in a 225 degree oven for 45 minutes. Turn off the oven and let the meringues sit for another 45 minutes to continue to slowly bake and cool. After 45 minutes, cool completely on the pan. Store in an air-tight container.

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