Meringue Cookie Recipe
How to make crispy crunchy rainbow meringue cookies. So easy to color, flavor and pipe into different shapes.
Servings: 24 cookies
Calories: 11kcal
Ingredients
Meringue Cookie Ingredients
- 3 egg whites fresh
- ¼ teaspoon cream of tartar
- 5 oz sugar
- ½ teaspoon vanilla or other flavoring
- 1 pinch salt
Instructions
Meringue cookie instructions
- Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
- Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.
- Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
- Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
- Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring.
- Bump up to high and let whip until you reach STIFF peaks.
- Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!
- Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight.
Video
Notes
Humidity warning: Do not bake meringue on a humid or rainy day. The sugar attracts moisture and the cookies will not crisp properly.
Rub test for dissolved sugar: Rub a small amount of whipped meringue between your fingers before piping. It should feel completely smooth. Grittiness means keep whipping.
Do not refrigerate: Refrigerator humidity will soften meringue cookies within hours. Store at room temperature only.
Storage: Airtight container at room temperature, up to 2 weeks. Freezer, up to 1 month.
Reviving soft meringues: Bake on a parchment-lined sheet at 200º F for 10 minutes and cool in the turned-off oven for 30 minutes.
Chocolate variation: Fold in 2 tablespoons of sifted unsweetened cocoa powder along with the vanilla.
Piping guide tip: Trace circle outlines on the back of the parchment paper as a size guide. Flip the paper over before using so the pencil marks do not touch the food.
Nutrition
Serving: 1cookie | Calories: 11kcal | Carbohydrates: 2g | Sodium: 6mg | Potassium: 11mg | Sugar: 2g
