ingredients
  • Egg whites 4
  • Sugar 1 cup • 470 kcal
  • vanilla extract, or flavoring of your choice 1 tsp
  • Cream of tartar ¼ tsp
  • Pinch of salt
Calories refers to 100 gr of product

If you've ever wondered “what are meringue cookies?” we have you covered! Meringue cookies are light, airy confections that are as beautiful to look at as they are easy to make. There are endless variations on the basic recipe. You can whip up a batch of meringues laced with your favorite flavorings, like chocolate, mint, or classic vanilla. They're easy to make, although they do call for a piping bag to get that classic meringue look. These delightful cookies are perfect for afternoon tea or as even as homemade gifts to give during the holiday season, house warmings, parties, and other occasions.

How to Make Meringue Cookies

Preheat your oven to 200°F. Separate the egg whites from the egg yolks, transferring the whites to a large mixing bowl.

Add the salt and the cream of tartar to the egg whites. Using an electric hand mixer, beat the egg white mixture on the lowest setting, then slowly increase to high. The texture should be frothy.

Next, gradually start adding the sugar, about a tablespoon at a time. Once the sugar has been added, pour in any desired flavorings.

Beat the mixture until it has a thick marshmallow-like consistency and can hold a stiff peak. Pour the mix into a piping bag, then pipe onto a baking sheet lined with parchment paper.

Bake the meringues for an hour. After an hour, turn off your oven, and let the meringues continue to cook for another 1-2 hours. You'll know when they're ready once the cookies are completely dried.

How long in advance can I bake meringue cookies?

Meringue cookies are brilliant for making in advance. They last about two weeks, so you can bake a batch ahead of time and know they'll taste just as good as when you pulled them out of the oven.

How to store meringue cookies

To maximize their freshness, store your meringues in an air-tight container.

How do I make my meringue cookies chewy on the inside?

If you prefer a chewier meringue, simply bake the cookies hotter and for less time. Set your oven to 240°F and let the meringue bake for about 40 minutes.

How to determine exactly when a meringue cookie is done?

This all depends on how chewy you like your meringues. For the lighter-than-air style, you'll know they're done when they're dried out and feel light when you pick them up. Chewier meringues should also be dry on the outside but will feel a little heavier.

Tips for perfect meringue cookies

Be sure all of your ingredients are at room temperature. Older eggs are also better for making airy meringues because the egg whites are a little thinner.

Your kitchen equipment should be spotless before embarking on making meringue. Fat or grease will reduce the amount of overall volume you get in your meringues.

Separate your egg whites from your yolks before you get started.

Don't be tempted to check your meringues while the oven's off. This will stop them from drying out completely.

Instructions

  • Preheat your oven to 200°F. Separate the egg whites from the egg yolks, transferring the whites to a large mixing bowl.
  • Add the salt and the cream of tartar to the egg whites. Using an electric hand mixer, beat the egg white mixture on the lowest setting, then slowly increase to high. The texture should be frothy.
  • Next, gradually start adding the sugar, about a teaspoon at a time. Once the sugar has been added, pour in any desired flavorings.
  • Beat the mixture until it has a thick marshmallow-like consistency and can hold a stiff peak.
  • Pour the mix into a piping bag, then pipe onto a baking sheet lined with parchment paper.
  • Bake the meringues for an hour. After an hour, turn off your oven, and let the meringues continue to cook for another 1-2 hours. You'll know when they're ready once the cookies are completely dried.