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Vanilla Meringue Cookies

Wife with the Knife
Delicate, airy, and perfectly sweet, these vanilla meringue cookies melt in your mouth with every bite. Tiny clouds of crisp, airy perfection, they’re perfect as a snack, dessert, or paired with a warm drink. Whether shared with family or kept all to yourself, they’re a timeless treat you’ll come back to again and again.
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Prep Time 20 minutes
Cook Time 1 hour
Rest Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert, Finger Food, Snack
Cuisine French
Servings 40 cookies

Equipment

  • Stand Mixer or Hand Mixer
  • Pipping Bag

Ingredients
  

  • 4 egg whites or ½ cup / 120 ml carton egg whites
  • 1 cup granulated sugar
  • ⅛ tsp salt
  • ¼ tsp cream of tartar or ½ tsp lemon juice / white vinegar
  • 1 tsp vanilla extract or other extract/flavor of choice
  • 1 tsp cornstarch optional, for softer centers

Instructions
 

  • Preheat oven to 195°F (90°C) and line a baking sheet with parchment paper.
  • In a clean, dry bowl, combine egg whites, salt, cornstarch, and cream of tartar.
  • Beat on low speed until foamy, then increase to high.
  • Gradually add sugar, about 1 tbsp at a time, letting it dissolve for ~20 seconds between additions.
  • Beat until stiff, glossy peaks form and sugar is fully dissolved. Test by rubbing a bit between your fingers—it should feel smooth.
  • Mix in vanilla extract or other flavorings.
  • Fit a piping bag with a medium-large tip and pipe meringues onto the prepared baking sheets. They can be piped close together—they won’t spread.
  • Bake for 1 hour. Turn the oven off and let the meringues rest inside for 1 hour
    - Don’t open the oven while baking; sudden cooling can cause cracking.

Notes

Egg Whites: Use room-temperature egg whites and no yolk. Carton whites: 4 eggs ≈ ½ cup (120 ml).
 
Flavour Variations (Optional):
  • Lemon: Add ½ tsp lemon extract or a little zest.
  • Almond: Add ½–1 tsp almond extract.
  • Peppermint: Add ¼–½ tsp peppermint extract (start small, peppermint can have a strong flavour).
  • Orange: Add ½ tsp orange extract or a little zest.
 
Baking & Piping:
  • Bake low and slow; don’t open the oven. Pipe close together.
  • If soft after baking, let them air-dry overnight.
 
Storage:
  • Store in an airtight container at room temperature, away from humidity. Lasts 1–2 weeks. Layer with parchment if stacking.
  • For longer storage, freeze in an airtight container and thaw at room temperature before serving.
 
Tried this recipe?
  Mention @thewifewiththeknife  or tag #wifewiththeknife
 
Keyword Baked Dessert, Classic Desserts, Classic Recipes, Cookies, Delicate Desserts, Elegant Party Food, Light & Airy Dessert, Meringue, Sweets, Vanilla Meringue, Whipped Meringue