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The Ultimate Guide to Classic, Easy Meringue Cookies (Perfectly Crisp and Light)

A cluster of perfectly piped, star-shaped white meringue cookies resting on a small white plate near a window.
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Make light, crisp, and airy meringue cookies using this simple French meringue recipe. These melt-in-your-mouth treats are naturally gluten-free and perfect for holiday baking or any dessert table.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup superfine (caster) 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 large 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 superfine sugar, about one tablespoon at a time, while beating continuously on high speed. Wait about 30 seconds between each addition.
  4. Continue beating until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules.
  5. Beat in the vanilla extract and salt until just combined.
  6. Transfer the meringue to a piping bag fitted with a large star tip (or use two spoons for rustic drops).
  7. Pipe small mounds or desired shapes onto the prepared baking sheets. For festive shapes like Christmas trees, use a star tip and pipe upward.
  8. Bake for 1 to 1.5 hours, depending on the size of your cookies, until the meringues are dry to the touch and lift easily from the parchment paper.
  9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the meringue cookies cool completely inside the oven for at least 1 hour, or preferably overnight, to ensure they are perfectly crisp.

Notes

  • Use room temperature egg whites for the best volume when whipping.
  • Ensure your mixing bowl and whisk attachment are completely free of any grease or yolk residue for successful whipping.
  • For holiday meringue cookies, add a few drops of food coloring during the final mixing stage, or sprinkle with edible glitter before baking.
  • If you want chocolate chip meringue cookies, gently fold in 1/4 cup of mini chocolate chips after the meringue is stiff.

Nutrition

Find it online: https://cheffinity.com/meringue-cookies-ultimate-easy-recipe/