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.
- 4 egg whites (large)
- 1/4 teaspoon cream of tartar*
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract**
- 1 drop icing color (optional)
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Preheat the oven to 200 degrees F.
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Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
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Whip the whites on medium speed until foamy and just beginning to turn white.
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While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
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When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
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Stir in the vanilla extract, then fold in the color (if using).
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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.
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Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown).
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Serve immediately.
Recipe Video
*A few drops of lemon juice or white vinegar can be substituted.
**Other types of extracts can be substituted to taste.