White Air Cookies
Delightfully light and irresistibly crisp, White Air Cookies are the perfect treat for anyone who craves a delicate, melt-in-your-mouth dessert. Made with just five simple ingredients — egg whites, granulated sugar, vanilla extract, cream of tartar, and a pinch of salt — these airy meringue cookies are effortlessly elegant and naturally gluten-free. The key to their perfection lies in whipping the egg whites into glossy, stiff peaks for an ultra-fluffy texture, then slow-baking them to achieve their signature crispness. Ideal for holiday gatherings, dessert platters, or an afternoon treat with tea, these cookies are a timeless, crowd-pleasing favorite. With minimal prep time and a long, hands-off baking process, White Air Cookies are as easy to make as they are impressive to serve.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Cream of tartar
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper or silicone baking mats.
In a clean, dry mixing bowl, add the egg whites and salt. Using a handheld or stand mixer with the whisk attachment, beat the egg whites on medium speed until they appear foamy.
Add the cream of tartar to the foamy egg whites and increase the mixer speed to high. Continue beating until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while beating continuously. Make sure each addition is fully incorporated before adding the next.
Once all the sugar is added, continue beating the mixture on high speed until stiff peaks form, and the mixture is glossy. This may take 5-7 minutes.
Add the vanilla extract and beat just until incorporated.
Transfer the meringue mixture into a piping bag fitted with a large star or round tip. Alternatively, use two spoons to scoop dollops of meringue onto the prepared baking sheets.
Pipe or spoon the meringue into small, even-sized shapes, leaving about 1 inch of space between each cookie.
Place the baking sheets in the oven and bake for 90 minutes. Do not open the oven door during this time. The meringues should dry out completely without browning.
After 90 minutes, turn off the oven and let the cookies cool inside the oven for another 1-2 hours. This allows them to fully set and become crisp.
Gently remove the cookies from the parchment paper and store them in an airtight container at room temperature for up to one week.
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 | 515 mg | 22% | |
| 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.
