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.
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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