Meringue cookies are the cloud-like confections that melt in your mouth and leave you dreaming of more. These delicate treats, with their crisp exterior and marshmallowy center, require just a handful of ingredients but transform into something truly magical in the oven.
Light as air and sweetly satisfying, meringue cookies are the perfect guilt-free indulgence when you’re craving something special.
They can be flavored in countless ways, from classic vanilla to zesty lemon, making them the chameleons of the cookie world.
INGREDIENTS
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract (or flavoring of choice)
- Pinch of salt
- Food coloring (optional)
- Mix-ins like mini chocolate chips or chopped nuts (optional)
INSTRUCTIONS
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper. Make sure your mixing bowl and beaters are completely clean and free from any grease, as even a tiny bit can prevent your egg whites from whipping properly.
In a large bowl, beat egg whites and cream of tartar on medium speed until frothy. Gradually increase to high speed and slowly add sugar, about a tablespoon at a time, allowing it to incorporate before adding more.
Continue beating until stiff, glossy peaks form – when you lift the beater, the meringue should stand tall without flopping over. Gently fold in vanilla extract and any optional add-ins with a rubber spatula.
Transfer the meringue to a piping bag fitted with a star tip, or simply use two spoons to drop dollops onto your prepared baking sheets.
Bake for 1 hour, then turn off the oven and let the cookies cool completely inside without opening the door (about 2 hours). This slow cooling process ensures your meringues stay crisp and don’t crack or collapse.
FAQs
Why did my meringues crack or weep?
Meringues typically crack from sudden temperature changes or too much humidity. Try baking on a dry day and cooling them slowly in the oven.
How long do meringue cookies last?
When stored in an airtight container at room temperature, meringue cookies can last up to 2 weeks.
Can I make meringues with a hand mixer?
Absolutely! A hand mixer works fine, though it may take a bit longer to achieve stiff peaks than with a stand mixer.
Why do I need to add sugar gradually?
Adding sugar bit by bit allows it to fully dissolve, creating a stable and smooth meringue without graininess.
Can I make chocolate meringues?
Yes! Sift 2 tablespoons of cocoa powder into your meringue after reaching stiff peaks and gently fold it in.
Meringue cookies are proof that sometimes the simplest ingredients create the most impressive treats. Whether you’re serving them alongside afternoon tea or packaging them as heartfelt gifts, these ethereal sweets are sure to bring smiles all around.
