Meringue Cookies
These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be.
Servings: 60 1-inch diameter cookies
Calories: 10kcal
Ingredients
- 4 egg whites (large)
- ¼ teaspoon cream of tartar*
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract**
- 1 drop icing color (optional)
Instructions
- Preheat the oven to 200 degrees F.
- Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
- Whip the whites on medium speed until foamy and just beginning to turn white.
- While continuing to whip, add in the sugar very slowly (about ¼ teaspoon at a time).
- When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
- Stir in the vanilla extract, then fold in the color (if using).
- Transfer the meringue to a clean piping bag fitted with a French star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
- Bake the meringues in the warm oven for 2 to 2 ½ hours, or until light and crisp (do not brown).
- Cool completely, then transfer to an airtight container right away.
Video
Notes
*A few drops of lemon juice or white vinegar can be substituted.
**Other types of extracts can be substituted to taste. Storage: Humidity softens meringues, so keep them sealed. Store in an airtight container in a cool, dry place for up to 2 weeks.
**Other types of extracts can be substituted to taste. Storage: Humidity softens meringues, so keep them sealed. Store in an airtight container in a cool, dry place for up to 2 weeks.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Sodium: 13mg | Potassium: 5mg | Sugar: 2g