Meringue Cookies
Light and airy meringue cookies that melt in your mouth, customizable with various flavors and colors.
Ingredients
Main Ingredients
- 4 large large egg whites Use room temperature for better volume.
- 1 cup granulated sugar Add gradually for best texture.
- 1/4 teaspoon cream of tartar Helps stabilize egg whites.
- 1 teaspoon vanilla extract Can be substituted with other extracts for flavor variations.
- a pinch salt Enhances flavor.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 200°F (93°C).
- Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy.
- Sprinkle in the cream of tartar and a pinch of salt.
- Continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, until glossy and stiff peaks form.
- Gently fold in vanilla extract.
- Scoop or pipe the meringue onto the prepared baking sheet.
- Bake for about 1.5 to 2 hours until crisp.
- Turn off the oven and let them cool with the door ajar.
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Notes
Store meringue cookies in an airtight container at room temperature. Avoid humidity to prevent sogginess.