Classic Meringue Cookies
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!
Servings 48 cookies
Calories 11kcal
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
**The number of cookies depends on how large you pipe them. For smaller kiss-like meringues, you can probably get 5 dozen with this recipe. For the larger rose cookies pictured here, you'll probably get closer to 3 dozen.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Sodium: 3mg | Potassium: 3mg | Sugar: 2g