Egg White Meringue Cookies
Egg White Meringue Cookies are like crispy and airy clouds that melt in your mouth. Made with only 5 ingredients, you're sure to impress anyone who tries them.
Servings: 40 cookies
Calories: 11kcal
Equipment
- Ateco #826 piping tip
- piping bag
- stand or hand mixer
Ingredients
- 2 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 225 degrees and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, add the egg whites, cream of tartar and salt.
- Beat on low speed until the mixture is foamy, then increase to high speed.
- Add in the sugar 1 tablespoon at a time until fully dissolved (about 20 seconds after each addition) and the mixture is glossy white and stiff peaks have formed. (See note for stiff peaks)
- Add in the vanilla and let combine.
- Fit a piping bag with a large star tip and add the mixture into the piping bag. Pipe dollops of cookies onto the prepared baking sheet. (Dollops can be close together, these cookies won't spread)
- Bake for 1 hour. Then turn off the oven and keep the door closed for at least 1 hour more, but up to 2 additional hours.
- Gently remove the meringue cookies from the parchment paper and store in an air-tight container, away from humidity, in a cool, dark place for up to 2 weeks.
Notes
Stiff peaks are achieved when you can turn off the mixer and lift the beater blade and the mixture does not move, forming a stiff peak. This takes about 5 minutes of mixing with a stand mixer on high speed, but can take up to 10 minutes depending on the mixer, speed and temperature in the room.
Nutrition
Serving: 2cookies | Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 6mg | Sugar: 3g | Calcium: 1mg | Iron: 1mg