Meringue Cookies or Cloud Cookies
Light, airy, and impossibly crisp, these Meringue Cookies—also known as Cloud Cookies—are a timeless treat that practically melt in your mouth. Made with just four simple ingredients—fluffy whipped egg whites, sugar, a hint of vanilla, and a touch of cream of tartar—these cookies are a perfect balance of sweetness and delicacy. Their signature glossy, cloud-like texture comes from proper whipping and slow baking, ensuring a crisp exterior and a weightless interior. Add a splash of food coloring to customize them for holidays or celebrations, and enjoy them as an irresistible standalone snack or an elegant pairing with fresh berries and whipped cream. With a bake-until-dry method and their ability to stay fresh for weeks, these confections are perfect for make-ahead entertaining or whenever a craving for something sweet and whimsical strikes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Salt
- 0.25 teaspoon Food coloring (optional)
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Ensure your mixing bowl and whisk are clean, dry, and free of any grease, as even a small amount can prevent the egg whites from whipping properly.
Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Place the egg whites into the clean mixing bowl.
Using an electric mixer on medium speed, beat the egg whites until foamy and soft peaks form.
Add the cream of tartar and a pinch of salt, then gradually increase the mixer speed to high.
With the mixer running, slowly add the granulated sugar, one tablespoon at a time, allowing it to dissolve before adding the next spoonful.
Continue beating the mixture until stiff, glossy peaks form. This usually takes about 5-7 minutes. To test, lift the whisk – the peaks should hold their shape and not collapse.
Gently fold in the vanilla extract and, if desired, a few drops of food coloring for a pop of color.
Transfer the meringue mixture to a piping bag fitted with a star tip or simply use a spoon to drop dollops onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 90 minutes. Do not open the oven door during baking to ensure proper drying and prevent cracking.
Once the baking time is complete, turn off the oven and leave the meringue cookies inside to cool completely, allowing them to dry further (about 1 hour).
Carefully remove the meringue cookies from the parchment paper and transfer to an airtight container for storage. They can last for up to 2 weeks if kept dry.
Serve these delightful cloud-like cookies as they are or pair them with berries and whipped cream for an elegant dessert!
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.
