French Meringue Cookies
Delightfully airy and irresistibly crisp, French Meringue Cookies are a classic treat that's as elegant as it is simple to make. Crafted from just four large egg whites, granulated sugar, a touch of vanilla, and cream of tartar, these delicate cookies boast a perfectly balanced sweetness and a melt-in-your-mouth texture. Whipped to stiff, glossy peaks and gently baked to perfection, every bite delivers a light, satisfying crunch. Perfectly bite-sized and subtly flavored, they’re an excellent gluten-free dessert or a beautiful addition to your holiday cookie platter. Follow the easy step-by-step directions to achieve meringues that are stunningly glossy and feather-light. Whether you enjoy them on their own or as a base for other confections, French Meringue Cookies are sure to melt hearts and impress guests.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper or silicone baking mats.
In a clean, dry mixing bowl, add egg whites, cream of tartar, and a pinch of salt. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on medium speed until soft peaks form.
Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until the mixture forms stiff, glossy peaks. This should take about 5-7 minutes. The sugar should be completely dissolved; check by rubbing a bit of meringue between your fingers – it should feel smooth.
Add vanilla extract and gently fold it into the meringue until combined, being careful not to deflate the mixture.
Transfer the meringue into a piping bag fitted with a star tip or your preferred nozzle. Pipe small mounds or rosettes onto the prepared baking sheets, leaving space between them to ensure even airflow during baking.
Bake in the preheated oven for 90 minutes. Do not open the oven door while baking. After 90 minutes, turn off the oven and let the meringues cool inside the oven for another hour to prevent cracking.
Once fully cooled, remove the meringue cookies from the baking sheets and store them in an airtight container. They can be kept at room temperature for up to two weeks.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
