MERINGUE COOKIES
SIMPLE VANILLA MERINGUE COOKIES.
SKILL LEVEL: BEGINNER | QUANTITY: 48 COOKIES
LISTS
GROCERY LIST:
3 large | Eggs
¾ cup | Granulated Sugar
A pinch | Kosher Salt
¼ teaspoon | Cream of Tartar
2 teaspoons | Vanilla Extract
A few dashes | Food Coloring (assorted colors, optional)
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Large Pastry Bags or Plastic Bags
Large Star Pastry Tip
Measuring Spoons & Cups
PREP
Helpful tips!
When separating eggs make sure there is absolutely no yolk or you won’t be able to get stiff peaks.
Before whipping egg whites, I always rub my bowl with white vinegar and then rinse with water to ensure there are no fat residues from any previous bakes which will make it hard to get stiff peaks.
Humidity and heat will draw out the sugar of baked meringues and create a sticky exterior so ensure they are fully dried out. Avoid leaving meringues in a hot or humid environment and if they do get a sticky exterior, rebake at 200° F for about 10 minutes, turn off oven and let dry out again for another 1-2 hours.
BAKE
MERINGUE:
3 large | Egg Whites
¼ teaspoon | Cream of Tartar
A pinch | Kosher Salt
2 teaspoons | Vanilla Extract
¾ cup | Granulated Sugar
A few dashes | Food Coloring (assorted colors, optional)
Carefully separate egg whites from egg yolks making sure not to break the yolks. Set the egg whites aside and let come to room temperature for about 30 minutes to 1 hour depending on the temperature of your home. Save egg yolks for something else like a yellow cake or frittata!
Once egg whites are at room temperature, line baking sheets with parchment paper.
Preheat oven to 250° F and space out oven racks for even baking.
Using a stand mixer with a whisk attachment or a hand mixer, beat egg whites, cream of tartar, vanilla extract and salt in large bowl until foamy, about 4 minutes on medium speed. Slowly add in sugar, about 1 tablespoon at a time, beating until well mixed. Continue beating until all of the sugar is added, is fully dissolved and stiff peaks form.
Rub a small amount between your fingers to ensure sugar has dissolved and meringue mixture is not grainy. Dip whisk in meringue and flip upside down to ensure stiff peaks have formed meaning the peaks remains upright and do not droop down.
If adding food coloring, fold in gently or whip to combine.
Fit a pastry bag with a large star pastry tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with meringue and pipe 24 cookies per baking sheet (4 rows x 6 columns) that are about 1 ¼-inches in diameter and about 1-inch apart.
Bake cookies for 25 minutes. Rotate the sheets and swap the top and bottom racks and bake for an additional 20 minutes.
After final bake, turn off the oven and leave the meringue cookies in the oven for 2-3 hours or even overnight with the oven door closed to fully dry out.
Store leftovers in airtight container at room temperature.
