The Ultimate Easy Meringue Cookies Recipe: Light, Crisp, and Perfect Every Time
Make light, airy meringue cookies that are crisp on the outside and melt in your mouth. This recipe uses the simple French meringue method for perfect results.
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 105 min
- Yield: About 3 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup superfine granulated sugar (caster sugar)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to the lowest setting, usually between 200°F and 225°F (95°C to 107°C). Line two baking sheets with parchment paper.
- Place the egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
- Slowly add the superfine sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Wait about 30 seconds between each addition.
- Once all the sugar is added, increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules.
- Beat in the vanilla extract.
- Transfer the meringue to a piping bag fitted with a large star tip (like Wilton 1M) or use two spoons to drop mounds onto the prepared baking sheets.
- Bake for 60 to 90 minutes, depending on the size of your cookies and your oven temperature. The goal is to dry them out, not brown them.
- Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies cool completely inside the oven for at least 1 hour, or preferably overnight. This helps them dry fully and prevents cracking.
- Store cooled meringue cookies in an airtight container at room temperature.
Notes
- Ensure your bowl and whisk attachments are completely free of any grease or yolk; fat prevents the egg whites from whipping properly.
- If you do not have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds until finer.
- For flavored meringues, substitute 1 tablespoon of the sugar with 1 tablespoon of finely ground, dry Jello powder or add 1/2 teaspoon of peppermint extract with the vanilla.
- If your kitchen is humid, baking time may need to be extended.
Nutrition
- Serving Size: 2 cookies
- Calories: 50
- Sugar: 12
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 0