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The Ultimate Guide to Classic, Easy Meringue Cookies (Perfectly Crisp and Light)

Close-up of perfectly piped white meringue cookies on a baking sheet, ready to bake.
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Make light, crisp, and airy meringue cookies using this simple French meringue recipe. These melt-in-your-mouth treats require just a few ingredients and are perfect for holiday baking or any gathering.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup superfine (caster) 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 large baking sheets with parchment paper.
  2. Place the egg whites and cream of tartar in the clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
  3. Gradually add the superfine sugar, about one tablespoon at a time, while continuing to beat the mixture on medium-high speed. Wait about 30 seconds between each addition.
  4. Once all the sugar is added, increase the speed to high and beat 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.
  5. Beat in the vanilla extract and salt until just combined.
  6. Transfer the meringue to a large piping bag fitted with your desired tip (a star tip works well for classic shapes).
  7. Pipe small mounds or desired shapes onto the prepared baking sheets, leaving about one inch between each cookie.
  8. Bake for 1 to 1.5 hours, depending on the size of your cookies. The goal is to dry them out, not brown them.
  9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the meringue cookies cool completely inside the oven for at least 1 hour, or until the oven is completely cool. This slow cooling prevents cracking.
  10. Store the finished, crisp meringue cookies in an airtight container at room temperature.

Notes

  • Ensure your mixing bowl and whisk attachment are completely free of any grease or water; fat prevents the egg whites from whipping properly.
  • For holiday meringue cookies, you can add a few drops of food coloring during the final mixing stage, or gently fold in 1/4 cup of mini chocolate chips or chopped nuts after the meringue is stiff.
  • If you want to make shaped meringues like Christmas Trees, use a medium star tip and pipe the meringue in a continuous motion to form the tree shape.

Nutrition

Find it online: https://bringdish.com/meringue-cookies-recipe-easy-crisp-light/