meringue cookies
These light and airy meringue cookies are a delightful treat that melt in your mouth. Perfect for special occasions or as a sweet snack, they can be made colorful with food coloring or flavored with extracts.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 rubber spatula
- 1 oven
Ingredients
- 2 large egg whites Make sure there is no yolk or grease for proper whipping.
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar Add gradually, one tablespoon at a time.
- 1 teaspoon vanilla extract Feel free to use other extracts for different flavors.
- as desired food coloring Optional for colorful meringues.
Instructions
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, add the egg whites, ensuring there is no yolk or grease in the bowl.
- Using an electric mixer or a whisk, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue looks glossy.
- Mix in the vanilla extract and, if desired, add food coloring and gently fold it in.
- Spoon or pipe the meringue mixture onto the prepared baking sheet in small dollops or shapes, spacing them about an inch apart.
- Place the baking sheet in the preheated oven and bake for 60 minutes, or until the meringues are dry to the touch and easily lift off the parchment paper.
- Turn off the oven and let the meringue cookies cool inside for an additional hour to further dry out and firm up.
Notes
Store meringue cookies in an airtight container at room temperature for up to a week for the best texture.
Feel free to experiment with different flavors by adding almond or peppermint extract instead of vanilla.
For a decorative touch, you can drizzle melted chocolate over the cooled meringues or sprinkle with edible glitter.