Meringue cookies are light, airy confections made primarily from whipped egg whites and sugar. They are characterized by their delicate, crisp exterior and soft, chewy interior, though some variations can be entirely crisp throughout. The basic preparation involves beating egg whites until they form stiff peaks. Gradually, incorporate granulated sugar until the mixture is glossy and smooth.
Flavouring or coloring can be added. Popular options include vanilla extract and almond extract. Food coloring can create visually appealing designs. Meringue cookies can be piped into various shapes. Examples include kisses, nests, or swirls. They are often baked at a low temperature for an extended period. This method dries them out rather than browning.
These cookies are naturally gluten-free. You can enjoy them on their own. You can also use them as decorative toppings for desserts like cakes and ice creams. Their lightness makes them a perfect treat for those looking for something sweet without a heavy feel. Meringue cookies are loved for their fragile texture and melt-in-your-mouth quality, making them a delightful addition to any dessert table.
These easy and delicious meringue cookies are beyond easy to make but oh so beautiful.
Equipment
- ▢846, 869, or any large star tip.
- ▢Piping bag
- ▢Baking Sheets
- ▢Parchment paper
Ingredients for Meringue Cookies
- ▢4 egg whites
- ▢1 cup sugar
- ▢1 pinch salt
- ▢1 tsp vanilla
- ▢1/4 tsp cream of tartar
Step by Step for Making Perfect Meringue cookies
- Set oven to 200 oF. Take each egg and separate the white into a small bowl. Then, transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl. Separating them individually limits the damage if anything happens.
- Add the cream of tartar and salt to the bowl. Start mixing on low speed. Gradually increase the speed to high.
- Once the egg whites have frothed up you can start SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues. Remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just sprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.
- Your meringue is done once it has a thick marshmallows texture and can hold a nice peak. I would caution against letting it sit for too long. It will change consistency and not pipe as nicely if left to its own devices for too long. If you are coloring the meringue, use a toothpick or skewer to add a small amount of coloring. Beat it in with the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
- Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. The meringue acts like glue and gives you a nice stable base to pipe on. Pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper. Lift as you squeeze. Then stop squeezing but continue to lift to finish the meringue.
- Place on the center rack to bake at 200 for about an hour. Then turn the oven off and keep it closed for an extra 1-2 hours. The meringue cookies are done when they’re dried throughout. You’ll be capable of lifting them off the baking sheet and they will feel very light and dry.
Tips for Easy Meringue Cookies
- Separate each egg white into a small bowl before adding it to the mixer. This way, if a yolk breaks, you won’t have to repurposed the whole batch into an omelette.
- Drizzle the sugar in VERY slowly while the mixer runs. You can add in a teaspoon at a time or just go for a slow cascade of sugar. It makes a huge difference in the quality of your meringue.
- Pipe your meringue as soon as it’s done. Meringue will lose consistency if it sits around for a while.
- Center rack is best for baking.
- Leave your meringue cookies on the cookie sheet in the oven for at least an hour. Don’t keep opening the oven. They need a nice warm dry place to hang out after baking.
- These meringues can be made in a large bowl with an electric hand mixer. Be prepared for it to take a while.
Video
Often Asked Questions
How long do they last?
Your Meringue cookies will last up to two weeks at room temperature as long as they’re kept dry. Storing in a sealed container is best.
What are the three types of meringue?
French: Sugar is SLOWLY added to the egg whites while they’re being whipped. Very easy to make.
Italian: Very hot liquid sugar is poured into a starter meringue while being whipped. Silky and solid in texture.
Swiss: Egg whites and sugar are slowly heated to 160 oF then whipped. Silky and very versatile.
How do you know when they are done?
You’ll be capable of lifting your meringue cookies off the paper easily. They will feel very light and will be completely dry. Remember to bake them at a very low temperature for a LONG time. This drys them out without browning the cookies.
Why are my meringue cookies chewy?
Your meringues will be crisp once the oven has dried out all the moisture in the egg whites. If it was humid when you made them, they will pick up more moisture and soften. Leave your meringues in the oven after they’re done baking for at least an hour to finish drying them out. If they become chewy after being left out, you can bake them for about 10 minutes at 200 oF.
Meringue Cookies
Meringue cookies are light, airy confections made primarily from whipped egg whites and sugar. They are characterized by their delicate, crisp exterior and soft, chewy interior, though some variations can be entirely crisp throughout. The basic preparation involves beating egg whites until they form stiff peaks. Gradually, incorporate granulated sugar until the mixture is glossy and smooth.
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 pinch salt
- 1 tsp vanilla
- 1/4 tsp [cream of tartar
Instructions
- Prep the Oven: - Preheat your oven to 200°F (93°C).
- Separate Egg Whites: - Carefully separate the egg whites into a small bowl, ensuring no yolks mix in. Transfer each white to the bowl of your stand mixer.
- Mix Ingredients: - Add cream of tartar and a pinch of salt to the egg whites. Begin mixing on low speed, gradually increasing to high.
- Add Sugar: - Once the egg whites start to froth, slowly sprinkle in the sugar. Aim for gradual addition, either a teaspoon at a time or in a very slow stream.
- Flavor the Meringue: - After all the sugar is added, beat in the vanilla extract.
- Check Consistency: - The meringue is ready when it has a thick, marshmallow-like texture and holds stiff peaks. Avoid letting it sit for too long to maintain its consistency.
- Coloring (Optional): - If desired, use a toothpick to add food coloring and mix gently with the whisk attachment.
- Prepare for Piping: - Place small dollops of meringue in the corners of your baking sheet and press parchment paper down; this serves as glue to keep it stable.
- Pipe the Meringues: - With a piping bag fitted with a large star tip or snipped end, pipe meringues onto the sheet, allowing at least 1 inch of space between each.
- Bake: - Bake in the center of the oven at 200°F for about 1 hour. Afterward, turn off the oven and keep the door closed for an additional 1-2 hours.
- Check for Doneness: - Meringues are done when they're dried throughout, can be lifted from the baking sheet, and feel light and dry.
Enjoy your delightful meringue cookies!
Notes
- Separate each egg white into a small bowl before adding it to the mixer. This way, if a yolk breaks, you won’t have to repurposed the whole batch into an omelette.
- Drizzle the sugar in VERY slowly while the mixer runs. You can add in a teaspoon at a time or just go for a slow cascade of sugar. It makes a huge difference in the quality of your meringue.
- Pipe your meringue as soon as it’s done. Meringue will lose consistency if it sits around for a while.
- Center rack is best for baking.
- Leave your meringue cookies on the cookie sheet in the oven for at least an hour. Don't keep opening the oven. They need a nice warm dry place to hang out after baking.
- These meringues can be made in a large bowl with an electric hand mixer. Be prepared for it to take a while.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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