Description
Learn how to make light, airy meringue cookies that are crisp on the outside and melt in your mouth soft on the inside using the simple French meringue method. This recipe is foolproof for beginners.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to the lowest setting, usually between 170°F and 200°F (77°C and 93°C). Line two baking sheets with parchment paper.
- Ensure your mixing bowl and whisk attachment are completely clean and dry. Add the room temperature egg whites and salt to the bowl.
- Begin whipping the egg whites on medium speed until they become foamy. Add the cream of tartar and increase the speed to medium-high.
- Once soft peaks form (the peaks curl over when the whisk is lifted), slowly begin adding the granulated sugar, about one tablespoon at a time, allowing the sugar to fully incorporate before adding the next spoonful. This process takes about 5 to 7 minutes.
- Continue beating until stiff, glossy peaks form. When you lift the whisk, the peak should stand straight up without drooping. Rub a small amount between your fingers; it should feel smooth, not gritty.
- Beat in the vanilla extract quickly. Do not overmix once the vanilla is added.
- Transfer the meringue to a piping bag fitted with a large star tip (like a Wilton 1M) or use two spoons to drop mounds onto the prepared baking sheets. Keep the cookies about one inch apart.
- Bake for 1 to 1.5 hours, depending on the size of your cookies and your oven temperature. The goal is to dry them out, not brown them.
- 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 preferably overnight. This drying process creates the perfect crisp texture.
- Store the finished meringue kisses in an airtight container at room temperature.
Notes
- For best results when making French meringue, make sure there is absolutely no trace of fat or yolk in the egg whites or bowl.
- If you want to make Jello Meringue Cookie Recipe variations, mix 1 tablespoon of flavored Jello powder into the sugar before adding it to the stiff egg whites.
- For Peppermint Meringue Cookies, substitute the vanilla extract with 1/2 teaspoon of peppermint extract and gently swirl in a few drops of red food coloring before piping.
- These delicate sweet treats are naturally gluten free meringues, making them a great option for various diets.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 11
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 1
- Cholesterol: 0