A simple guide to making light, airy, and crisp meringue cookies using only egg whites and sugar.
Author:June Bellamy
Prep Time:15 min
Cook Time:75 min
Total Time:90 min
Yield:About 3 dozen
Category:Dessert
Method:Baking
Cuisine:General
Diet:Gluten Free
Ingredients
Scale
4 large egg whites, room temperature
1 cup superfine granulated sugar (caster sugar)
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
Place the egg whites in a very clean, grease-free mixing bowl. Beat the egg whites with an electric mixer on medium speed until soft peaks form.
Add the cream of tartar and continue beating until the peaks become slightly firmer.
Gradually add the superfine sugar, one tablespoon at a time, beating well after each addition. This process should take about 8 to 10 minutes.
Continue beating until the meringue is stiff, glossy, and holds firm peaks when the whisk is lifted. Rub a small amount between your fingers; it should feel smooth, not gritty.
Beat in the vanilla extract.
Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for kisses). Pipe small mounds or desired shapes onto the prepared baking sheets.
Bake for 1 hour to 1 hour 15 minutes, or until the meringues lift easily from the parchment paper and sound hollow when tapped.
Turn off the oven, prop the door open slightly with a wooden spoon, and let the meringues cool completely inside the oven for at least 1 hour, or until the oven is completely cool. This drying process helps them become crisp.
Notes
Ensure your mixing bowl and whisk attachments are completely free of any grease or egg yolk; fat prevents the whites from whipping properly.
Use room temperature egg whites for maximum volume when whipping.
If you do not have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds.
Store finished meringues in an airtight container at room temperature.