Easy Meringue Cookies
These Easy Meringue Cookies are light, airy, and melt-in-your-mouth delicious! Perfect for any occasion, they’re a must-try treat!
Equipment
- Electric Mixer
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Rubber spatula
- Pastry bag or plastic bag
Ingredients
- 4 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- a pinch salt
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 225°F (107°C).
- Line your baking sheet with parchment paper.
- In a mixing bowl, add the egg whites and beat on medium speed until frothy.
- Add cream of tartar and salt, then increase speed to high and gradually add sugar until stiff peaks form.
- Gently fold in the vanilla extract.
- Pipe or spoon dollops of meringue onto the baking sheet, spacing them about an inch apart.
- Bake for about 1 hour and 15 minutes or until dry and easily lifts off the parchment.
- Turn off the oven and let them cool completely with the door slightly ajar.
- Store in an airtight container to maintain crispness.
Notes
- Ensure egg whites are at room temperature for best results.
- Store meringues in an airtight container to keep them crisp.
- They can be frozen for up to 2 months; thaw at room temperature.