Description
Make light, airy meringue cookies that are crisp on the outside and melt in your mouth soft on the inside using this simple French meringue method. This recipe is naturally gluten-free.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup superfine granulated sugar (caster sugar)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to the lowest setting, usually between 175°F and 200°F (80°C to 95°C). Line two large baking sheets with parchment paper.
- Ensure your mixing bowl and whisk attachment are completely clean and free of any grease. Add the room temperature egg whites and salt to the bowl.
- Beat the egg whites on medium speed until they become foamy. Add the cream of tartar and increase the speed to medium-high.
- Once soft peaks form (the peaks curl over when you lift the whisk), begin adding the superfine sugar one tablespoon at a time, waiting about 30 seconds between each addition. Do not rush this step.
- Continue beating until stiff, glossy peaks form. When you lift the whisk, the peak should stand straight up without drooping. Rub a small amount between your fingers; it should feel smooth, not gritty.
- Beat in the vanilla extract quickly.
- Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for kisses). Pipe small mounds or kisses onto the prepared baking sheets.
- Place the sheets in the preheated oven. Bake (dry) for 1 to 1.5 hours, depending on the size of your cookies and your oven temperature. The goal is to dry them out, not brown them.
- Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies cool completely inside the oven for at least 1 hour, or until the oven is fully cool. This prevents cracking.
- Store finished meringue cookies in an airtight container at room temperature.
Notes
- For colored or flavored meringues, gently fold in 1 tablespoon of Jello powder or a few drops of food coloring just before the final mixing stage.
- If you do not have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds until finely ground.
- Humidity affects meringue. Bake on dry days for the best crisp results.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 11
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 0.5
- Cholesterol: 0