Simple Meringue Cookies
Delightfully light and irresistibly crisp, these Simple Meringue Cookies are a classic treat that melt in your mouth with every bite. Made with just five pantry staples—egg whites, granulated sugar, vanilla extract, cream of tartar, and a pinch of salt—this recipe transforms humble ingredients into elegant, airy confections. Perfect for holidays, tea parties, or anytime snacking, these cookies come together with minimal prep time and require a low-and-slow baking method to achieve their signature dry texture and glossy finish. With step-by-step guidance for achieving perfect stiff peaks and helpful tips for even baking, this recipe is foolproof for beginners and baking pros alike. Plus, they’re naturally gluten-free, making them a delightful dessert for everyone to enjoy. Serve them alongside coffee or hot cocoa, or use them as dainty decorations for cakes and desserts. Whether piped into fancy rosettes or kept simple with dollops, these meringues are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 4 large egg whites
- 1 cup 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 baking sheets with parchment paper or silicone baking mats.
In a clean, grease-free bowl, use a hand mixer or stand mixer with the whisk attachment to beat the egg whites on medium speed until foamy.
Add the cream of tartar and salt, and continue mixing until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, ensuring it fully dissolves before adding more. This step should take about 5-7 minutes.
Once all the sugar is added, increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form. To test, pull the whisk away from the mixture — the peaks should hold their shape without drooping.
Gently fold in the vanilla extract using a spatula, being careful not to deflate the meringue.
Transfer the meringue into a piping bag fitted with a star tip or any tip of your choice. Alternatively, you can use two spoons to dollop small mounds onto the prepared baking sheets.
Pipe or spoon the meringue into small, evenly-sized shapes, leaving some space between each to ensure even baking.
Bake the meringues in the preheated oven for 90 minutes, or until they are completely dry to the touch. Avoid opening the oven door during baking.
Once done, turn off the oven and let the meringues cool inside with the door slightly ajar for at least 1 hour. This helps prevent cracking.
Carefully remove the meringues from the baking sheets and store them in an airtight container at room temperature. They will keep for up to 2 weeks if kept dry.
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.
