Meringue Cookies Merengi
Light, airy, and melt-in-your-mouth, Meringue Cookies Merengi are the perfect sweet treat for any occasion. This classic recipe uses simple ingredients like large egg whites, granulated sugar, vanilla extract, and a touch of cream of tartar to create crisp, delicately sweet cookies with a glossy finish. With just 20 minutes of prep time and a low-and-slow bake at 225°F (110°C), these meringue cookies achieve their signature texture—crispy on the outside and tender on the inside. Ideal for holiday gatherings, tea parties, or an elegant after-dinner dessert, these cookies are beautifully customizable with piping techniques for a refined presentation. Plus, they store well for up to two weeks, making them a convenient make-ahead option. Indulge in the magic of homemade meringue cookies with this easy and foolproof recipe that’s sure to impress!
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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 Salt
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large, clean mixing bowl, add the egg whites, cream of tartar, and a pinch of salt. Using an electric mixer fitted with a whisk attachment, beat on medium speed until the mixture becomes frothy, about 1 to 2 minutes.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture. Increase the mixer to high speed once half the sugar is incorporated.
Continue beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved. To check, rub a small amount of the meringue between your fingertips; it should feel smooth with no graininess.
Add the vanilla extract and gently fold it into the meringue using a spatula, taking care not to deflate the mixture.
Transfer the meringue to a piping bag fitted with a large star or round tip, or use two teaspoons to shape mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the meringue cookies in the preheated oven for 90 minutes, or until they are firm and dry to the touch. Avoid opening the oven door during baking.
Turn off the oven and let the meringue cookies cool completely inside the oven with the door slightly ajar, about 1 to 2 hours. This step helps prevent cracking.
Once cooled, carefully remove the cookies from the parchment paper or baking mat. Store in an airtight container at room temperature for up to 2 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.
