Meringue Cookies
These meringue cookies are a light, airy and sweet confection! They are super easy to make, using only a few simple ingredients!
Either you like meringue cookies or don’t like them. With some people, it’s a texture thing. They can be on the chalky side. Especially the ones that you buy at the grocery store, packaged in those big clear containers. I still love them though!
This was my first time making homemade meringue cookies. Let me tell you, homemade meringue cookies are DELISH! Obviously, most home baked or home cooked food is better than store bought.
These guys had the perfect flavor, perfect sweetness, and the perfect texture! They weren’t too chalky, had the perfect crunch. Not too crunchy, but just enough. After biting into them, and munching on them, they just melted in my mouth. They are perfect!
You can add a drop of food coloring to your meringue mixture to make these cookies any color you’d like! They can be made into any shape/form.
If you have piping bags and different tips, thats your best way to go if you want them to look cute. I used a star tip for mine. But you could also use a big plastic bag or freezer bag if you don’t have piping bags. Simply cut off a corner tip of bag and squeeze the meringue out! It might not be the cutest shape, but they will still taste amazing!
You can also make these cookies as big or as small as you want. I would make them all the same size, just so they all bake evenly.
If you make these guys, I hope you enjoy them!
Make sure to check me out on Facebook and Instagram @thehungrylyoness
Check out my recipe sprinkle cookies with chocolate chips! https://thehungrylyoness.com/2020/01/27/sprinkle-cookies-with-chocolate-chips/
Meringue Cookies
Ingredients
- 4 egg whites, large
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 teaspoon real vanilla extract
- 1 drop of food coloring (optional)
Instructions
- Preheat oven to 200°F.
- Line two large baking sheets with parchment paper and set aside.
- Place egg whites in a very clean and dry large mixing bowl of stand mixer or handheld mixer.
- Add cream of tartar and salt to egg whites.
- Using whisk attachment, whip on medium speed until egg whites turn foamy and whites.
- While still mixing, SLOWLY add your sugar. About 1/4 teaspoon at a time until sugar is all added.
- Add vanilla.
- Turn mixer to high speed and whip until meringue is very stiff and glossy. About 5 minutes.
- If adding color, drop 1 drop of food color into meringue and fold in with spatula.
- Transfer meringue to a piping bag with a star tip (see notes).
- Pipe meringues on baking sheet. You can place these guys pretty close together. They don't spread much when baking. (see notes)
- Bake in preheated oven for 2 hours and 20 minutes. Do not brown.
- Let completely cool before serving. To store, place in airtight container at room temperature for a few days. (see note)
Notes
