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The Ultimate Easy Meringue Cookies Recipe: Light, Crisp, and Perfect Every Time

A close-up of several perfectly piped, crisp white meringue cookies stacked on a small white plate.
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Learn how to make light, airy meringue cookies that are crisp on the outside and melt in your mouth soft inside. This simple French meringue recipe is foolproof for beginners and perfect for holiday baking or edible gifts.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to a very low temperature, around 200°F (95°C). Line two large baking sheets with parchment paper.
  2. Make sure your mixing bowl and whisk attachment are completely clean and free of any grease. Add the room temperature egg whites and the pinch of salt to the bowl.
  3. Begin whipping the egg whites on medium speed until they become foamy. Add the cream of tartar and increase the speed to medium-high.
  4. Once soft peaks form (the tips curl over when you lift the whisk), slowly begin adding the granulated sugar, one tablespoon at a time, waiting about 30 seconds between each addition. This slow addition is key for stable meringue.
  5. Continue beating on high speed 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. This process takes about 8 to 10 minutes total.
  6. Beat in the vanilla extract quickly.
  7. Transfer the meringue to a piping bag fitted with your desired tip (a large star tip works well for meringue kisses).
  8. Pipe small mounds or kisses onto the prepared baking sheets, leaving about one inch between each cookie.
  9. Place the baking sheets in the preheated oven. Bake (or dry out) for 1 hour to 1 hour and 15 minutes. The time depends on the size of your cookies. They should feel dry to the touch.
  10. Turn off the oven, but leave the meringue cookies inside the closed oven for at least 1 hour, or preferably overnight, to cool completely and dry out fully. This prevents cracking.
  11. Store your finished, crisp meringue treats in an airtight container at room temperature.

Notes

  • For colored or flavored meringue cookies, gently fold in 1 tablespoon of Jello powder or a few drops of food coloring after the vanilla extract.
  • If you want a peppermint swirl for holiday baking, reserve one-third of the plain meringue, gently fold in a few drops of peppermint extract and red food coloring, and then layer or swirl it with the white meringue in the piping bag.
  • Ensure your egg whites are truly room temperature; they whip up higher and faster than cold whites.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://afripaket.com/easy-meringue-cookies-recipe-light-crisp/