Vanilla Meringue Cookies
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.
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
- 1 tsp cream of tartar
- 1 tsp vanilla extract or other extract/flavour of choice
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, 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 flavourings.
- 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).
Optional: Add 1 tsp of cornstarch while whipping to create a slightly softer, marshmallow-like center.
Flavour Variations (Optional):
- Lemon: Add 1 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.
- Bake low and slow; don’t open the oven. Pipe close together.
- If soft after baking, let them air-dry overnight.
- 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?
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Mention @thewifewiththeknife or tag #wifewiththeknife