Meringue Cookies Recipe
French · Dessert · 105 min total
Light, airy, and crisp meringue cookies that melt in your mouth. This classic recipe uses simple ingredients for a perfect treat.
15
min prep
min prep
90
min cook
min cook
24
servings
servings
35
kcal/serving
kcal/serving
Ingredients
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a large clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy.
- Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved (about 5-7 minutes).
- Beat in vanilla extract and salt until just combined.
- Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing about 1 inch apart.
- Bake for 1 hour 30 minutes, or until dry and crisp. Turn off oven and let cookies cool inside for 1 hour.
- Remove from oven and cool completely on baking sheets. Store in an airtight container.
Tips
- Ensure no yolk gets into the whites, as fat prevents meringue from forming stiff peaks.
- For best results, use eggs that are a few days old and at room temperature.
- Store in a cool, dry place for up to 2 weeks; do not refrigerate.
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