Description
Light and airy meringue cookies that deliver a sweet snap and melt-in-your-mouth texture, perfect for any occasion.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 teaspoon almond extract or lemon zest
- Optional: 2–3 drops food coloring (gel preferred)
Instructions
- Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until foamy.
- Add cream of tartar and a pinch of salt; continue beating.
- Gradually add sugar one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
- Gently fold in vanilla and any optional flavorings or color.
- Transfer the mixture to a piping bag and pipe small swirls onto the baking sheet.
- Bake for 1.5 to 2 hours until dry and crisp.
- Turn off the oven and leave meringues inside to cool for an hour.
- Remove from the oven and store in an airtight container.
Notes
Use a clean bowl; room temperature egg whites whip better. Store in a cool, dry place for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Confectionery
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 7g
- Sodium: 1mg
- Fat: 0.01g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.3g
- Fiber: 0g
- Protein: 0.6g
- Cholesterol: 0mg