Classic Meringue Cookies
Meringue cookies are one of my favorites growing up. I remember going to this small corner store when I was like three or four years old and buying a handful of them. Various colors, too! 🙂 Even when I was already a teenager, I still crave sweets like this. In fact, even now that I am already a mother myself, I still look for them whenever I go to the market.
But when I saw how easy they can be made, I stopped buying them and I started making them on my own. At least now, I can control the ingredients, especially the sweetness. I can also shape them to my liking.
If you are just like me who is a huge fan of meringues, you will surely love this recipe. It is the classic one! And guess what? It only calls for 5 ingredients!
Making meringue cookies is super easy. You just need a little bit of practice. But come the second or third time of making it, I can guarantee that you could make them even with your eyes closed! 🙂
This classic meringue cookie recipe is simply the best. You will surely love the result. They are airy, crunchy, sweet, and truly satisfying! You can enjoy them in any color that you want as well. They are good on their own, or you can also use them to decorate your cake or tarts.
4 large egg whites (room temperature)
1/2 tsp. cream of tartar
1/8 tsp. salt
1 c. (200g) granulated sugar
1 tsp. vanilla extract
- Preheat oven to 225 degrees Fahrenheit and then line a large cookie sheet with parchment paper. Set aside.
- In a clean, large grease-free bowl, combine cream of tartar, egg whites, and salt. Stir on low-speed using an electric mixer or a stand mixer until the mixture becomes foamy.
- Increase speed to high and gradually add sugar. Do it 1 tablespoon at a time. Stir for about 15 to 20 seconds after each addition until sugar is dissolved.
- Beat the mixture until it gets thick, shiny, and has increased in volume. It should have stiff peaks and sugar is fully dissolved.
- Add the vanilla extract.
- Transfer meringue to a large piping bag with a large tip. Pipe onto the prepared cookie sheet.
- Bake for about an hour.
- Turn the oven off and allow the meringue cookies to cool completely with the oven door closed. This will take about 1 to 2 hours.
- Remove from the oven and store in an airtight container.
- To make sure that the sugar is fully dissolved, rub a little bit of the mixture between your fingers. Being gritty means it is not yet dissolved.
- If you are using food coloring, add it when you stir in the vanilla extract.
- When piping the meringue onto the baking sheet, you can have them close to each other since they won’t really expand or spread.
Once you remove the meringue cookies from the oven, keep them away from heat or moisture so they won’t get soft. With this recipe, you can also add other extracts if you wish to.