These beautifully delicate vanilla meringue cookies are perfectly sweet and melt in your mouth– enjoy them on their own or pair them with a hot cup of coffee or tea.
Today I am so excited to share one of my favorite desserts: meringue cookies ❤
I first started making these meringue cookies when I was in college. I stumbled upon them while searching for a lighter dessert option (I was in the process of getting rid of some extra pounds I packed on while studying abroad in Florence 🙂 oooops).
Meringue cookies have now become a staple dessert of mine and they could not be easier. These kiss shaped cookies are so incredibly light and airy, and melt as soon as they touch your tongue.
This recipe uses vanilla extract but you can swap the vanilla for almond or even peppermint extract! When I was making this batch for my blog I accidentally grabbed the almond extract instead of vanilla and was pleasantly surprised by how delicious they turned out. Swapping the vanilla out for peppermint would make the perfect holiday treat (you can add in a drop of red or green food coloring to get really festive!).
When making meringue it’s important to add the sugar in slowly and to make sure it’s fully dissolved before piping your cookies. They bake at a low temperature for a long period of time– depending on the humidity it can sometimes take a little longer in the oven. The goal is to dry them out completely so that they aren’t chewy on the inside! If you don’t have a piping bag, no worries! I use a large ziplock bag to pipe my cookies; in the past I’ve just spooned the meringue onto the cookie sheet and they have turned out just as well.
These cookies are delicious but also beautiful and dainty– they really elevate any cookie tray or make such a lovely gift!
What you’ll need to make the meringue:
- 4 egg whites, room temp
- 1/4 tsp cream of tartar
- pinch of salt
- 1 cup sugar
- 1 tsp vanilla extract
Servings: This recipe makes about 50 small cookies
- Preheat oven to 200 degrees F and line 2 baking sheets with parchment paper. Separate egg whites into a mixing bowl (be sure no yolk gets in with the whites as this will affect your meringue). Set up mixer using the whisk attachment (a stand or hand mixer can be used). Tip: I save the yolks and use them to make hollandaise sauce– yolks can be stored in an air-tight container in the fridge for up to 3 days.
2. Add in cream of tartar and salt. Turn mixer on to medium-low speed and whisk until the egg whites start to bubble and become frothy.
3. Increase speed to medium-high and begin to slowly add in the sugar 1 tbsp at a time. Whisk until stiff peaks form, the sugar is fully dissolved, & the meringue is glossy. This part may take 5-10 minutes– don’t rush adding in your sugar!
4. Add in vanilla and continue to whisk until fully incorporated and then stop the mixer. Tip: If you want really bright white meringue cookies make sure to use the clear vanilla extract. I typically use the darker vanilla extract so my meringue gets slightly darker… today I accidentally used the almond extract (which is clear), hence my bright white meringue! If you are planning to add color to your meringue, add it in now!
5. You can either pipe the meringue cookies, or just spoon them into dollops. I’m piping mine using a large Ziplock bag with the corner cut off. To fill the bag, place one corner into a glass and spoon the meringue in– wait to cut the corner until you’re ready to start piping. Tip: Pipe a small dot of meringue into each corner of your baking sheet and place the parchment paper on top to keep the parchment paper from sliding around while you pipe the cookies!
5. Pipe (or spoon) your meringue into small dollops on a baking sheet about 1 inch apart. The cookies won’t increase in size but you want a little bit of space between them to allow for airflow (to make sure they fully dry out).
6. Bake on the middle rack at 200 degrees F for 1 & 1/2 hours. Once done baking, turn off the oven, and leave them inside with the door closed for 1-2 hours.
Finally, enjoy!! Let me know if you’re able to stop at just one… I’m pretty sure that classifies as a superpower.
Store in an air tight container at room temperature for up to two weeks (they won’t last that long, but just in case 🙂 ). Make sure to keep them away from any moisture. If you notice that your meringue cookies are a little chewy on the inside you can pop them back into the oven (200 degrees F) for about 10 minutes to dry them back out!
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If you try out these meringue cookies drop a comment below and let me know what you think 🙂