Classic Meringue Cookies

Classic Meringue Cookies

Description

Light, airy, and crisp, these Classic Meringue Cookies melt in your mouth with a subtle sweetness and a delicate crunch. Made from just a few simple ingredients egg whites, sugar, and a hint of vanilla they’re perfect for holiday trays, tea parties, or as a gluten-free treat.

Ingredients

• 4 large egg whites (room temperature)

• 1 cup granulated sugar

• 1/4 teaspoon cream of tartar (for stability)

• 1 teaspoon vanilla extract

• Optional: food coloring or sprinkles for decoration

Instructions

1. Preheat Oven & Prepare Pan

   • Preheat oven to 225°F (110°C).

   • Line two baking sheets with parchment paper.

2. Beat Egg Whites

   • In a clean, grease-free mixing bowl, beat egg whites on medium speed until foamy.

3. Add Cream of Tartar & Sugar

   • Add cream of tartar and continue beating.

   • Slowly add sugar, 1 tablespoon at a time, beating until the mixture forms stiff, glossy peaks (about 7–9 minutes).

4. Flavor & Color

   • Beat in vanilla extract and any optional food coloring.

5. Pipe or Spoon Meringues

   • Transfer mixture to a piping bag fitted with a star tip (or use a spoon) and pipe small mounds onto the prepared baking sheets.

6. Bake

   • Bake for 1 hour without opening the oven.

   • Turn off the oven, leave the door closed, and let the cookies cool completely inside for 1 more hour.

7. Serve

   • Once cool and crisp, enjoy immediately or store as directed below.

Equipment Needed

• Electric mixer (hand or stand mixer)

• Mixing bowl (glass or stainless steel, grease-free)

• Measuring cups & spoons

• Parchment paper

• Baking sheets

• Piping bag with star tip (optional)

Prep Time: 15 minutes

Cook Time: 1 hour

Cooling Time: 1 hour

Total Time: 2 hours 15 minutes

Serving Size: About 40 small cookies

Classic Meringue Cookies

Light, airy, and crisp, these Classic Meringue Cookies melt in your mouth with a subtle sweetness and a delicate crunch. Made from just a few simple ingredients egg whites, sugar, and a hint of vanilla they’re perfect for holiday trays, tea parties, or as a gluten-free treat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Equipment

• Electric mixer (hand or stand mixer)
• Mixing bowl (glass or stainless steel, grease-free)
• Measuring cups & spoons
• Parchment paper
• Baking sheets
• Piping bag with star tip (optional)

Ingredients

• 4 large egg whites room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar for stability
• 1 teaspoon vanilla extract
• Optional: food coloring or sprinkles for decoration

Instructions

• Preheat Oven & Prepare Pan
• Preheat oven to 225°F (110°C).
• Line two baking sheets with parchment paper.
• Beat Egg Whites
• In a clean, grease-free mixing bowl, beat egg whites on medium speed until foamy.
• Add Cream of Tartar & Sugar
• Add cream of tartar and continue beating.
• Slowly add sugar, 1 tablespoon at a time, beating until the mixture forms stiff, glossy peaks (about 7–9 minutes).
• Flavor & Color
• Beat in vanilla extract and any optional food coloring.
• Pipe or Spoon Meringues
• Transfer mixture to a piping bag fitted with a star tip (or use a spoon) and pipe small mounds onto the prepared baking sheets.
• Bake
• Bake for 1 hour without opening the oven.
• Turn off the oven, leave the door closed, and let the cookies cool completely inside for 1 more hour.
• Serve
• Once cool and crisp, enjoy immediately or store as directed below.

Servings: 40 small cookies

10 FAQs About Classic Meringue Cookies

1. Why did my meringue cookies turn soft or sticky?

   • Meringues absorb moisture from the air. If it’s humid or they weren’t baked/dried long enough, they’ll soften. Bake on a dry day if possible.

2. Can I make meringues without cream of tartar?

   • Yes, but cream of tartar helps stabilize egg whites. You can substitute with an equal amount of lemon juice or white vinegar.

3. Do I have to use room-temperature egg whites?

   • Yes, they whip better and achieve more volume than cold egg whites.

4. Why are my meringues cracked?

   • This can happen if the oven temperature is too high or if they cool too quickly. Keep the oven low and let them cool inside gradually.

5. How do I know when they’re done baking?

   • They should be dry to the touch, lift easily off parchment, and sound hollow when tapped.

6. Can I flavor meringues differently?

   • Yes! Try almond extract, peppermint extract, or even cocoa powder for variety.

7. Can I add food coloring?

   • Yes, use gel or powdered coloring to avoid adding too much liquid.

8. Why didn’t my egg whites whip up?

   • Even a tiny bit of yolk or grease in the bowl will prevent whipping. Make sure all equipment is completely clean and dry.

9. Can I make them ahead of time for an event?

   • Yes! They store very well if kept dry and airtight.

10. Are meringue cookies gluten-free?

    • Yes, they contain no flour, making them naturally gluten-free.

How To Store Meringue Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 2 weeks. Add a small packet of silica gel or a teaspoon of cornstarch in a paper towel to absorb moisture.

• Avoid Refrigeration: Do not refrigerate moisture will soften them.

• Freezing: Not recommended, as thawing introduces moisture that makes them sticky.

• Transport Tip: If traveling with them, keep them in a hard-sided container to prevent crushing.