Dessertscookingclassy5.0
Meringue Cookies
A billowy, light and airy, delicate and dainty, perfectly crisp and deliciously sweet treat. These whimsical cookies are a breeze to make as long as you follow a few simple steps and guidelines. A great nostalgic recipe to add to the recipe book and a perfect holiday treat!
👥 60 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Set oven racks in upper and lower third of oven*. Preheat oven to 225 degrees. Line two rimmed 18 by 13-inch baking sheets with parchment paper.
2
Add egg whites to metal or glass mixing bowl of electric stand mixer** if you haven't already. Add cream of tartar and vanilla extract.
large egg whites, (at room temperature (see notes))4
3
Set mixer with a whisk attachment and whip mixture on medium speed to soft foamy peaks, about ⏱️ 1 minute. Then while mixing on medium speed over the course of about ⏱️ 1 minute, slowly dust in granulated sugar and add salt.
4
Increase mixer speed to high and whip until very thick glossy peaks form, this will take several minutes.
5
Transfer half of the mixture to a piping bag fitter with a large star tip*** (I like to use Ateco 826 - 829 tips depending on desired shape).
6
Pipe meringue into rounds or tear drop shapes about 1 1/4-inches wide, and spacing each about 1-inch apart. Repeat with remaining mixture.
7
Transfer baking sheets to racks in preheated oven. Bake ⏱️ 30 minutes then switch and rotate baking sheets and continue to bake ⏱️ 30 minutes. Turn oven off and leave meringues in warm oven to rest ⏱️ 1 hour (or ⏱️ 2 hours on humid day).
8
Remove from oven and let cool at least ⏱️ 10 minutes before serving. Store in an airtight container at room temperature, free from moisture.
Nutrition Facts
calories
11 kcal
fat Content
1 g
serving Size
1 serving
sugar Content
3 g
sodium Content
9 mg
protein Content
1 g
carbohydrate Content
3 g
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