Light and delicately sweet classic Vanilla Meringue cookies are easy to make and melt-in-your-mouth delicious! A no fail recipe for making beautiful, delicious meringue cookies!
Classic Meringue Cookies
Meringues are a fascination of mine. That you can take so few ingredients that are really just basic and simple, and turn it into a light and airy and delicately sweet morsel of melt-in-your-mouth heaven is amazing to me! I have every intention of experimenting with more flavors, like I did with this mint chocolate chip version, but today I wanted to share the original. Classic vanilla meringue cookies. Simple flavors, heavenly taste.
These classic meringue cookies are really easy to make, but I do have a couple tips before we get started. DO allow your egg whites to come to room temperature. DO add the sugar slowly. And DO whip, whip, whip until the mixture is stiff enough to pipe without melting. You'll be able to see that it can hold a shape when you pull out the mixer. If it hold a peak, then it's good to go. It will also be glossy when it's ready.
For the baking, meringues like it low and slow. These do puff a bit while baking, so don't put them too close together. And, last but not least, store in an airtight container in a cool environment. If they get damp or warm or left out, they will get sticky and lose their airy quality.
So, we better get baking! Enjoy!
Classic Meringue Cookies Recipe
Classic Meringue Cookies
Ingredients
- 3 egg whites
- ½ teaspoon cream of tartar
- Dash of salt
- ¾ cups granulated sugar
- ¾ teaspoon vanilla
Instructions
- Preheat oven to 225°F. Line a large baking sheet. Set aside.
- To a large, completely clean and grease-free mixing bowl, add egg whites, cream of tartar, and salt.
- Using an electric or stand mixer, stir on low speed until the mixture becomes foamy.Increase speed to high.
- With mixer on high, gradually begin adding sugar, about 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved (about 15-20 seconds between each addition).
- Stir in vanilla extract.
- Continue beating until mixture is white, glossy, and is forming stiff peaks. The sugar should be completely dissolved.
- Pipe or dollop meringue onto prepared baking sheet. Dollops should be about 1½ inches in diameter. Be sure that meringues are about an inch apart because they do spread just a bit. But you should be able to fit most of them on the same baking sheet.
- Bake in a 225°F oven for 1 hour.
- Turn off the oven once the time has passed but do not open the oven. Leave the door closed for an additional hour.
- Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.
Notes
Nutrition
Did you like this Classic Meringue Cookies Recipe? Find more on my Desserts and Christmas Cookies boards on Pinterest!
If you liked this Classic Meringue Cookies Recipe, you might also like
White Chocolate Cherry Shortbread Cookies
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Liisa says
Is this 200 degrees Fahrenheit or Celsius please?
Michelle says
Fahrenheit! Adding that into the recipe 🙂 Thanks for pointing it out
Crystal Ireland says
How much time do I need to bake it in an oven Celsius setting?
I tried to bake at 200F in 20 minutes it was burnt and ruined
Michelle says
It should be about 93-95 degrees Celsius. Same time as the recipe states.