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Meringue Cookies

Easy to make and delicious meringue cookies with tips and tricks for success every time. PLUS the best ways to use meringue cookies to elevate a simple dessert!

Course Dessert
Cuisine American
Keyword meringue cookies
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 40 -50 meringue cookies, depending on the size you pipe them
Calories 25 kcal
Author Chelsea, adapted from Taste of Home

Ingredients

  • 4 large egg whites, at room temperature
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup superfine sugar (white granulated sugar works ok*)
  • 1 and 1/4 teaspoon pure vanilla extract (use clear vanilla for a super white meringue)
  • 1/4 teaspoon pure lemon extract, optional
  • Optional: melted chocolate to drizzle or dip meringues in, freeze dried strawberries or raspberries to crumble on top of cooked meringues, OR see last paragraph in post for my favorite ways to use these cookies

Instructions

  1. I like to separate the egg yolk from white when the eggs are cold. Separate straight out of the fridge and then allow the whites to come to room temperature. It's very important to have room temperature egg whites for this recipe.

  2. Preheat oven to 225 degrees F. Line two large sheet pans with parchment paper (not silpat/re-useable liners). Set aside.

  3. In a completely clean and grease-free bowl (preferably metal bowl), combine egg whites, salt, and cream of tartar.

  4. Using an electric mixer or a stand mixer (using whisk attachment), stir on low speed until mixture becomes frothy. Increase speed to high and beat until mixture is no longer translucent.

  5. With mixer going on high speed, gradually add the superfine sugar, about a tablespoon at a time, stirring after each addition until sugar is dissolved (10-15 seconds in between each addition). You want to add sugar gradually so you don't deflate the meringue.

  6. Beat until mixture is thick, sugar is completely dissolved, and you have stiff peaks. 

  7. Stir in vanilla and lemon extract. Transfer mixture to a large (new/clean -- avoid used and washed piping bags) piping bag that has been fitted with a star tip. (Or just snip the tip off of the piping bag and pipe from that).

  8. Pipe cookies on prepared sheet pan. Since these won't spread, you can place them on the sheet pan pretty close together. Pipe large or small meringues -- whatever you'd like, but keep the sizes consistent.

  9. Bake for 1 hour. Do not open the oven. Turn off the heat and leave the oven closed for 1 hour before removing the meringues. 

  10. Store meringue cookies in an airtight container away from any heat and moisture. If the meringues are getting soft.

  11. To jazz up these meringues a bit: dip the bottoms in melted chocolate or drizzle melted chocolate over top, crumble freeze dried strawberries or raspberries on top of the meringues, OR serve in one of the healthier desserts listed in the blogpost. My FAVORITE way to use meringues: on top of vanilla frozen yogurt with homemade lemon curd and a few miniature (or crumbled) meringues. Literally, the best.

Recipe Notes

*Superfine sugar gives meringues the best texture, but granulated sugar works as well! To make your own superfine sugar (from granulated sugar) check out this article.