This meringue cookies recipe is crisp cookies made from whipped egg whites and sugar. It is not a meringue pie or macarons.
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Meringue Cookies
- Total Time: 2 hours
- Yield: 24 cookies 1x
Description
Meringue Cookies. From Alissa.
Ingredients
Scale
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- pinch of salt
- 3/4 cup (150g) sugar
- 1 teaspoon vanilla
Instructions
- Heat the oven to 225°F (110°C). Line a sheet.
- Beat whites, cream of tartar, and salt to soft peaks. Add sugar slowly to stiff glossy peaks. Beat in vanilla.
- Pipe or spoon mounds. Bake 60 minutes, then turn the oven off and leave them 30 minutes.
Notes
Any fat in the bowl keeps the whites from whipping. The cookies dry, they do not brown.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Whites
Room temperature, and no yolk.
Sugar
Add it slowly or the meringue weeps.
Oven
Low. A hot oven tans them and they chew.
Humidity
A rainy day keeps them sticky. Bake them longer in the off oven.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Color
A drop of gel after the peaks form.
Storage
Airtight, 5 days. They soften if the tin is open.
Chewy center
Underbake by 10 minutes if you want a soft middle.
Pie
This is a cookie, not a topping.