Easy-to-make, 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 minutesminutes
Cook Time 1 hourhour
Resting Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 40-50 meringue cookies, depending on the size you pipe them
1cupsuperfine sugar or white granulated sugar See Note 1
1 and 1/4teaspoonpure vanilla extract(use clear vanilla for a super white meringue)
1/4teaspoonpure lemon extract,optional
Instructions
I like to separate the egg yolk from the 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.
Preheat oven to 225 degrees F. Line two large sheet pans with parchment paper (not Silpat/re-useable liners). Set aside.
In a completely clean and grease-free bowl (preferably a metal bowl), combine egg whites, salt, and cream of tartar.
Using an electric mixer or a stand mixer (with the whisk attachment), stir at low speed until the mixture becomes frothy. Increase speed to high and beat until mixture is no longer translucent.
With the mixer going at high speed, gradually add the superfine sugar, about a tablespoon at a time, stirring after each addition, until the sugar is dissolved (10-15 seconds between each addition). You want to add sugar gradually so you don't deflate the meringue.
Beat until mixture is thick, sugar is completely dissolved, and you have stiff peaks.
Stir in vanilla and lemon extract. Transfer mixture to a large (new/clean -- avoid used and washed piping bags because of possible residue) piping bag that has been fitted with a star tip. (Or just snip the tip off of the piping bag and pipe from that).
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.
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.
Store Meringue Cookies in an airtight container away from any heat and moisture.
Garnish as desired. See Note 2.
Video
Notes
Note 1: Superfine sugar gives meringues the best texture, but granulated sugar works as well! To make your own superfine sugar (from granulated sugar) check out thisarticle.Note 2: Optional: Kick it up another notch with melted chocolate to drizzle or dip meringues in, freeze-dried strawberries or raspberries to crumble on top of cooked meringues, or see the last paragraph in the post for my favorite ways to use these cookies!