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Easy, Light, and Airy Meringue Cookies

Close-up of several perfectly piped, white meringue cookies resting on parchment paper.
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Whip up a batch of these classic meringue cookies! They are crisp on the outside, melt in your mouth soft on the inside, and perfectly sweet. This simple recipe is great for any occasion, including holiday baking or as a gluten-free treat.

Ingredients

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

Instructions

  1. Preheat your oven to the lowest setting, usually between 200°F and 225°F (95°C to 107°C). Line two baking sheets with parchment paper.
  2. In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt.
  3. Beat the egg whites on medium speed until soft peaks form. This means the peaks hold their shape but the tips flop over slightly.
  4. Increase the mixer speed to medium-high. Gradually add the sugar, one tablespoon at a time, waiting about 30 seconds between additions. This slow addition is key to stable meringue.
  5. Once all the sugar is added, continue beating until stiff, glossy peaks form. When you lift the whisk, the peak should stand straight up and the meringue should look smooth and shiny. Rub a small amount between your fingers; you should not feel any sugar granules.
  6. Beat in the vanilla extract briefly until just combined.
  7. Transfer the meringue to a piping bag fitted with a large star tip (or use two spoons for rustic dollops). Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheets.
  8. Place the baking sheets in the preheated oven. Bake for 1 to 1.5 hours, depending on the size of your cookies and your oven. The goal is to dry them out, not brown them.
  9. Turn off the oven, but leave the meringue cookies inside the oven with the door slightly ajar (prop it open with a wooden spoon) for at least 1 hour, or even overnight, until they are completely dry and crisp.
  10. Store the finished meringue cookies in an airtight container at room temperature.

Notes

  • Make sure your mixing bowl and whisk attachment are completely free of any grease or egg yolk, as fat prevents the egg whites from whipping properly.
  • If you are interested in structured meal planning to fit these treats into your diet, look into best meal delivery services for guidance.
  • For a fun variation, add 1 teaspoon of Jello powder with the sugar, or fold in 1/2 teaspoon of peppermint extract at the end.
  • These cookies are naturally gluten-free, making them a great option for everyone!

Nutrition

Find it online: https://kitchenuser.net/easy-meringue-cookies-recipe/