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Meringue Cookies

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Meringue cookies are light, crisp, and airy cookies made from whipped egg whites and sugar. These elegant, melt-in-your-mouth treats are naturally gluten-free and perfect for holidays, tea parties, or anytime you want a sweet, delicate dessert.

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/2 tsp cream of tartar (or 1 tsp lemon juice)
  • 1 tsp vanilla extract (or other flavoring)
  • Pinch of salt (optional)
  • Gel food coloring (optional)
  • Sprinkles, crushed peppermint, or chocolate drizzle (optional, for decorating)

Instructions

  1. Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper.
  2. In a clean, dry mixing bowl, beat egg whites on medium speed until foamy.
  3. Add cream of tartar and continue beating until soft peaks form.
  4. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved.
  5. Add vanilla extract and a pinch of salt (if using). Beat to combine. Add food coloring if desired.
  6. Transfer meringue to a piping bag fitted with a tip, or drop spoonfuls onto the prepared baking sheets.
  7. Decorate with sprinkles or other toppings if using.
  8. Bake for 1½ to 2 hours, or until cookies are completely dry and lift easily from the parchment paper.
  9. Turn off the oven and let cookies cool inside with the door slightly ajar for 1 hour.

Notes

Ensure no yolk gets into the whites, or they may not whip properly.Use gel food coloring to prevent adding extra liquid.Store cookies in an airtight container away from moisture.Do not refrigerate or freeze; they may lose their crispness.Re-crisp soft meringues by baking at 200°F for 15 minutes.

Nutrition

Find it online: https://cookibly.com/meringue-cookies/