Description
Delicate and airy Meringue Cookies made from whipped egg whites and sugar, baked low and slow to achieve a crisp, melt-in-your-mouth texture. Perfect as a light, sweet treat or elegant dessert accompaniment.
Ingredients
Scale
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar (or a few drops of lemon juice or white vinegar as a substitute)
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract (or other extracts to taste)
- 1 drop icing color (optional)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to prepare for baking the meringue cookies at a low temperature.
- Prepare Egg Whites: Place the egg whites into a large, clean mixing bowl. Add the cream of tartar and kosher salt to stabilize the whites and enhance volume.
- Whip Egg Whites: Using an electric mixer on medium speed, whip the egg whites until they become foamy and start turning white.
- Add Sugar Gradually: While continuing to whip, slowly add the granulated sugar in increments of about 1/4 teaspoon to ensure that the sugar dissolves completely and the meringue forms properly.
- Whip to Stiff Peaks: Increase the mixer speed to high and continue whipping the mixture until the meringue is glossy and holds very stiff peaks, indicating it is ready for baking.
- Add Flavor and Color: Gently stir in the vanilla extract, then carefully fold in the icing color if desired, maintaining the airiness of the meringue.
- Pipe Meringues: Transfer the meringue to a clean piping bag fitted with a French star tip. Pipe 1-inch diameter meringue kisses onto a parchment-lined baking sheet for uniform cookies.
- Bake: Bake in the preheated oven at 200°F for 2 to 2 1/2 hours. Bake until the cookies are light, crisp, and dry to the touch but not browned.
- Serve: Cool if desired and serve immediately or store in an airtight container to maintain crispness.
Notes
- A few drops of lemon juice or white vinegar can be used instead of cream of tartar as a stabilizer.
- Other extracts such as almond or peppermint can be substituted for vanilla to vary flavor.
- Ensure the mixing bowl and beaters are completely clean and free of grease for best meringue results.
- Do not brown the meringues; they should be baked at low temperature until dry and crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 15
- Sugar: 3.7g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
