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Classic Light and Airy Meringue Cookies

A pile of perfectly piped, crisp white meringue cookies stacked on a small white plate.
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Make delicate, crisp meringue cookies that melt in your mouth using this simple, reliable recipe. These sweet treats are perfect for holiday trays or elegant desserts.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
  3. Gradually add the granulated sugar, about one tablespoon at a time, while continuing to beat on medium-high speed. Wait about 30 seconds between each addition.
  4. Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly when the whisk is lifted.
  5. Beat in the vanilla extract and salt until just combined.
  6. Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for classic shapes).
  7. Pipe small mounds or desired shapes onto the prepared baking sheets, leaving about one inch between each cookie.
  8. Bake for 1 hour to 1 hour 30 minutes, depending on the size of your cookies. The goal is to dry them out completely, not brown them.
  9. Turn off the oven, crack the door open slightly, and let the meringue cookies cool completely inside the oven for at least 1 hour, or preferably overnight. This helps prevent cracking and ensures a crisp texture.
  10. Store the finished meringue cookies in an airtight container at room temperature.

Notes

  • Make sure your mixing bowl and whisk attachment are completely free of any grease or fat; this prevents the egg whites from whipping properly.
  • For best results, use egg whites that have been separated a day ahead and allowed to come to room temperature.
  • If you want colored meringues, add a few drops of gel food coloring during the final mixing stage.
  • These cookies are naturally gluten-free.

Nutrition

Find it online: https://kingscook.com/best-meringue-cookies-recipe/