Print

Classic Light and Crispy Meringue Cookies

A close-up of several perfectly piped, bright white meringue cookies stacked on a small white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make sweet, airy meringue cookies that melt in your mouth. This recipe uses the French method for simple, crisp results.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Make sure your mixing bowl and whisk attachment are completely clean and grease-free. Add the egg whites and cream of tartar to the bowl.
  3. Beat the egg whites on medium speed until soft peaks form.
  4. Slowly add the granulated sugar, one tablespoon at a time, while beating continuously on high speed. Wait about 30 seconds between each addition.
  5. Continue beating until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules. This takes about 8 to 10 minutes total.
  6. Beat in the vanilla extract and salt until just combined.
  7. Transfer the meringue to a piping bag fitted with a star tip (or use a spoon for rustic drops). Pipe small kisses or desired shapes onto the prepared baking sheets.
  8. Bake for 1 hour to 1 hour 15 minutes. The meringues should look dry and lift easily from the parchment paper.
  9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the meringues cool completely inside the oven for at least 1 hour, or preferably overnight. This drying process helps them stay crisp.

Notes

  • Ensure your egg whites are at room temperature; they whip up higher and hold air better.
  • Do not attempt to make meringues on a humid or rainy day, as moisture prevents them from drying properly.
  • If your meringues weep or crack, they were likely under-baked or cooled too quickly.
  • For colored meringues, add a few drops of gel food coloring during the final minute of mixing.

Nutrition

Find it online: https://hungryhearld.com/meringue-cookies-recipe-how-to-make-crispy/