Meringue Cookies
Light, crispy meringue cookies that melt in your mouth. Perfect for any occasion and easily customizable with flavors and colors.
Ingredients
Main Ingredients
- 4 large large egg whites Make sure they are fresh.
- 1 cup granulated sugar Add gradually to achieve stiff peaks.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites.
- 1 teaspoon vanilla extract For flavoring.
- a pinch salt
Instructions
Preparation
- Preheat your oven to 200°F (93°C).
- Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until frothy.
- Add cream of tartar and a pinch of salt; beat until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form.
- Gently fold in vanilla extract.
- Scoop or pipe the meringue onto the prepared baking sheet.
Baking
- Bake for about 1.5 to 2 hours until crispy and peel easily off parchment.
- Turn off the oven and let the meringues cool inside with the oven door slightly ajar.
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Notes
Store in an airtight container at room temperature. Avoid moisture. They can last 1-2 weeks but are best enjoyed fresh.