Meringue Cookies
These meringue cookies are a light, airy and sweet confection! They are super easy to make, using only a few simple ingredients!
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
If you don't have piping bags or tips, you can use a freezer bag or large ziplock baggie. Place meringue in bag and push all to one corner. Cut tip off corner of bag and squeeze meringue out onto lined baking sheet.
Try to use baking sheets that will fit in your oven on the same rack at the same time. The baking time is 2 hours, so you want to try and bake them all at once.
If you make these meringue cookies in warm/humid temperatures, they might not keep as well. Make sure to store them in air tight container, at room temperature.