Meringue cookies are light, crispy, and melt-in-your-mouth delightful. Made from just egg whites, sugar, and a touch of vanilla, these airy treats are sweet, elegant, and simple to prepare. Whether enjoyed on their own or used as a topping for other desserts, meringue cookies are a delicious, guilt-free indulgence

Ingredients

• 4 large egg whites
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• ¼ tsp cream of tartar (optional, for stabilizing the meringue)
• Pinch of salt

Preparation

Prep Time: 10 minutes
Cook Time: 1-1.5 hours
Yield: About 24-30 cookies (depending on size)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Meringue Base:
   • In a clean, dry mixing bowl, beat the egg whites and a pinch of salt on medium speed using an electric mixer.
   • Once soft peaks begin to form, add the cream of tartar (if using) and continue beating. Gradually add the sugar, about a tablespoon at a time, and continue to beat until stiff, glossy peaks form. This can take about 5-7 minutes.
   • Once the meringue is thick and glossy, fold in the vanilla extract gently.
3. Pipe or Spoon the Meringues:
   • Using a piping bag fitted with a star or round tip, pipe small mounds of meringue onto the prepared baking sheet, spacing them about 1-2 inches apart. Alternatively, you can spoon the meringue into small dollops.
4. Bake the Meringues:
   • Place the baking sheet in the preheated oven and bake for 1 to 1.5 hours. The meringues should be crisp on the outside and easily lift off the parchment paper. They should not be brown or too soft in the center.
   • After baking, turn off the oven, crack the door open slightly, and let the meringues cool completely inside the oven for an hour. This step helps them dry out and become crisp.
5. Cool and Serve:
   • Once fully cooled, remove the meringues from the oven. They should be crisp and light. Enjoy them as is, or store them in an airtight container for up to 1 week.

Tips for Success

• Clean Equipment: Ensure that your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Even a small amount of grease or moisture can prevent the meringue from forming stiff peaks.
• Use Room Temperature Egg Whites: Allow your egg whites to come to room temperature for the best results. Cold egg whites can be harder to whip to stiff peaks.
• Slow Baking: Bake at a low temperature for a long period to ensure that the meringues dry out properly without browning.
• Storage: Store meringues in an airtight container in a cool, dry place to keep them crisp. If you live in a humid area, they may soften over time.

Fun Twists

• Chocolate-Dipped Meringue Cookies: After the meringues have cooled, dip the bottoms in melted chocolate and let them set. For added flair, sprinkle with crushed nuts or sprinkles.
• Fruit-Flavored Meringues: Add a few drops of fruit extract (such as raspberry or lemon) or finely ground freeze-dried fruit powder to the meringue for a burst of flavor.
• Swirled Meringues: Add a bit of food coloring to the meringue, then swirl it together gently with a spatula for a colorful, marbled effect.
• Mini Meringue Kisses: Pipe the meringue into tiny, kiss-shaped mounds for a cute, bite-sized treat.

Final Touch

Meringue cookies are a perfect dessert for those who love light and airy confections. Their crispy texture, delicate sweetness, and simple elegance make them ideal for any occasion. Whether served plain or with a little creative twist, meringues will always be a showstopper.

Enjoy baking and savoring these delicate meringue cookies! 🍪