Meringue Cookies | Fluffy and Irresistible

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Steps

1. 1 Preheat oven to 225°F. Line two baking sheets with parchment paper.
2. 2 In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
3. 3 Gradually add sugar, a tablespoon at a time, beating well after each addition until stiff and glossy.
4. 4 Stir in vanilla extract gently with a spatula.
5. 5 Pipe or spoon mixture onto prepared baking sheets into desired shapes.
6. 6 Bake for 45 minutes. Turn off oven and leave cookies inside to cool completely.
7. 7 Gently transfer cookies to wire racks to cool fully before serving.

Nutrition

Tips

• Ensure your bowl and beaters are spotlessly clean and free of grease for the best meringue.
• For extra flavor, add a pinch of salt with the cream of tartar.
• Use a piping bag for fun shapes and sizes.
• Cookies are done when they lift easily off the parchment paper.
• Store in an airtight container to keep them crisp.

Storage

Store in an airtight container at room temperature for up to 1 week. Cookies are best fresh but can be frozen for up to 1 month; thaw at room temperature.

Serving Suggestions

• Pair with fresh berries for a delightful contrast.
• Serve with a scoop of vanilla ice cream for a classic treat.
• Enjoy with a cup of tea or coffee for an afternoon pick-me-up.
• Layer between whipped cream and fruit for a quick trifle.

FAQ