Meringue Cookies
Meringue cookies are Mum’s favourite treat—delicate, airy, and perfectly sweet. These light and crispy cookies melt in your mouth, offering a subtly sweet flavour that’s simply irresistible. Whether enjoyed as a snack, dessert, or alongside a warm drink, they’re a timeless indulgence. Loved year-round, they’re the perfect sweet treat for any occasion, especially when shared with family.
Equipment
- Stand Mixer or Hand Mixer
- Pipping Bag
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- ⅛ tsp salt
- ¼ tsp cream tartar see note #7. for substitutes
- 1 tsp vanilla extract see note #5.
- 1 tsp corn starch optional, see note #1.
Instructions
- Preheat oven to 225F
- Line two regular sized cookie sheets with parchment paper and set aside for later.
- Add eggs, salt, corn starch and cream tartar to a large mixing bowl. (see note #2.)
- With stand mixer or hand mixer, stir on low speed till it becomes foamy.
- Increase speed to high
- With mixer on high, gradually add in sugar approximately 1tbsp at a time (see note #3.)
- Beat mixture until thick and shiny. The mixture should have stiff peaks and sugar should be completely dissolved (see note #4.)
- Mix in the vanilla or any other flavor of choice (see note #5.)
- Fit piping bag with a med-large tip and fill with meringue mix.
- Pipe meringue onto cookie sheet. (see note #6.)
- Bake the meringue cookies in the preheated oven for 1 hour. Turn oven off after 1 hour has passed and allowed the meringues to rest in the oven for an additional hour – DO NOT open oven, allow the cookies to cool down in the closed oven.
Notes
Meringue Cookie Tips
- Cornstarch: Using cornstarch results in a softer, gooier, marshmallow-like center.
- Egg Whites: Ensure no egg yolk gets into your egg whites, as even the smallest amount can prevent them from whipping properly. It’s best to crack the eggs into a separate bowl before adding them to your mixing bowl.
- Sugar Dissolving: Allow the mixture to stir for about 20 seconds between each tablespoon of sugar to give it time to mix in and dissolve.
- Testing Readiness: You can test the mixture’s readiness by rubbing a small amount between your fingers. If it still feels gritty, the sugar hasn’t dissolved completely and needs more mixing.
- Extracts: You can use any extract you like, such as orange, lemon, almond, etc. When using different extracts, start with ½ teaspoon and adjust to taste. Some extracts, like peppermint, are very strong and can easily overpower the flavor.
- Piping: Meringue cookies can be piped pretty close together, as they don’t spread or expand while baking. This allows you to cook them all at the same time.
- Cream of Tartar Substitutes: You can use lemon juice or white vinegar as a substitute for cream of tartar. The substitution ratio is 1:2, using double the amount of lemon juice.
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- Storage: Store meringue cookies in an airtight container to maintain their crisp texture.
- Humidity: Keep the container in a cool, dry place to prevent humidity from softening the cookies.
- Shelf Life: Meringue cookies can last for up to 1-2 weeks if stored properly.
- Prevent Sticking: If stacking the cookies, place parchment paper or wax paper between layers to prevent them from sticking together.
- For Longer Storage: To keep meringues crispy for a longer time, you can store them in the freezer. Just make sure they’re in an airtight container to avoid moisture. Let them thaw at room temperature before serving.
Tried this recipe?
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