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Meringue Cookies Recipe

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Light, airy, and perfectly crisp meringue cookies that melt in your mouth. These elegant treats require just a few simple ingredients and make an impressive addition to any dessert table. Naturally gluten-free and customizable with your favorite colors and flavors.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Gel food coloring (optional)

Instructions

  1. Prepare your workspace: Position the oven rack to the middle position and preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Prepare the bowl: Wipe your mixing bowl and whisk attachment with white vinegar or lemon juice, then dry thoroughly. This removes any invisible grease that could prevent proper whipping.
  3. Start whipping the egg whites: Add room temperature egg whites to your clean, dry mixing bowl. Using a stand mixer fitted with the whisk attachment (or a hand mixer), begin beating on medium speed until the eggs become foamy, about 1 minute.
  4. Add cream of tartar and salt: Once foamy, add the cream of tartar and pinch of salt. Continue beating on medium-high speed until soft peaks form—when you lift the whisk, the peaks should curl over gently. This takes about 2-3 minutes.
  5. Gradually add sugar: With the mixer running on medium speed, add the granulated sugar very slowly, about 1 tablespoon at a time. Wait about 10-15 seconds between additions. This gradual process allows the sugar to dissolve completely, creating a stable, glossy meringue.
  6. Add vanilla and food coloring: Once all the sugar is incorporated, add the vanilla extract and gel food coloring (if using). Increase speed to high and continue beating until stiff, glossy peaks form—this means when you lift the whisk, the peaks stand straight up without curling. The meringue should look smooth and shiny, and when you rub a bit between your fingers, you shouldn’t feel any sugar granules. This final beating takes about 3-5 minutes.
  7. Prepare the piping bag: Fit a piping bag with your desired tip (star tips create beautiful swirls, round tips make classic kisses). Fold down the top of the bag to create a cuff, then use a spatula to fill the bag about two-thirds full with meringue. Don’t overfill or it will be difficult to pipe.
  8. Pipe the cookies: Hold the piping bag perpendicular to the baking sheet, about ½ inch above the surface. Squeeze with steady pressure, creating 1½-inch rounds. For classic swirls, pipe in a circular motion, starting from the outside and working inward, then release pressure and pull up quickly. Space cookies about 1 inch apart—they won’t spread.
  9. Bake the meringues: Place both baking sheets in the preheated oven. Bake at 200°F (95°C) for 1 hour and 30 minutes. The meringues should be completely dry and lift easily from the parchment. They should remain white or retain their color—not brown.
  10. Cool in the oven: Turn off the oven but DO NOT open the door. Leave the meringues inside for at least 1 hour or up to overnight. This additional drying time ensures they’re crispy throughout and prevents cracking from sudden temperature changes.
  11. Remove and store: Once completely cool, carefully remove the meringues from the parchment. They should sound hollow when tapped. Store immediately in an airtight container to maintain crispness.

Notes

  • Humidity is the enemy: Meringues hate moisture. Avoid making them on rainy or very humid days, as they’ll absorb moisture from the air and become sticky or chewy.
  • Sugar must dissolve completely: Under-dissolved sugar creates a grainy texture and can cause “weeping” (sticky beads on the surface).
  • Don’t rush the cooling: Cracking often occurs when meringues cool too quickly. Always let them cool in the turned-off oven.
  • Oven temperature matters: Too high, and they’ll brown; too low, and they’ll take forever. Verify with an oven thermometer.
  • Room temperature eggs: Cold egg whites take longer to reach full volume. Set eggs out 30-60 minutes before baking.

Nutrition

Find it online: https://focialy.com/meringue-cookies-recipe/