Meringue Cookies Recipe & Video (2024)

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MeringueCookies are so light and airy, sweet and crisp that seem to just melt in yourmouth. I love how the outsides of the meringues are nice and crisp, yet theinsides remain wonderfully soft and puffy, almost likemini-Pavlovas. While I often eat these just as they are, they also make a verynice plated dessert that you can top withwhipped cream, ice cream, sorbet, and/or fresh fruit.

Meringue Cookies are made with just two main ingredients: stiffly beaten egg whites and superfine (caster) sugar. Toensure the egg whites reach maximum volume, have your mixing bowl and wire whiskclean and free of grease.It is easier to separate your eggs while theyare cold.Once separated, cover the egg whites and let them come to roomtemperature before using (about 30 minutes).Cover and refrigerate the eggyolks for another use.Superfine sugar makes the best meringues as itdissolves quickly and easily into the beaten egg whites. To make your own, take 3/4 cup (150 grams)granulated white sugar and process in your food processor until very fine.

There are a fewthings to keep in mind when making meringue cookies. The standard ratiowhen making hard meringues is 1/4 cup (50 grams) of granulated white sugar forevery egg white.This amount of sugar is needed to give the meringue itscrispness.Adding the sugar gradually to the egg whites ensures that thesugar completely dissolves and does not produce a gritty meringue.Cream of tartar isused in the whipping of egg whites to stabilize them and allows them to reachmaximum volume. Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper.

Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues. If the oven temperature is too high, the outside of the meringue will dry and set too quickly.You will also noticethat the outside of the meringue separates from the inside.Another indicator that youroven is too high is when the meringue starts to brown which causes the sugar to caramelize.If this happens, lower the temperature about 25 degrees F.If youdecide to make meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be up to 30 minutes more) than on a dry day.Lastly, to prevent cracking of the meringues, do not open the oven door duringthe first half of the baking time.


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Meringue Cookies:Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center ofthe oven. Linea baking sheet with parchment paper.You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm)plain tip, or I often just use two spoons to make the cookies.

In the bowl ofyour electric mixer, with the whisk attachment, beat the egg whites onlow-medium speed until foamy. Add the cream of tartar and continue to beatthe whites until they hold soft peaks.Add the sugar, a little at a time,and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in thevanilla extract.

Note: Themeringue is done when it holds stiff peaks and when you rub a little betweenyour thumb and index finger it does not feel gritty. If it feels grittythe sugar has not fully dissolved so keep beating until it feels smooth betweenyour fingers.

Beforeplacing the cookies on the cookie sheet, place a little of the meringue on theunderside of each corner of the parchment paper. This will prevent the paper from sliding. Transferthe meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip.Pipe 21/2 inch (6 cm) rounds of meringue in rows on the preparedbaking sheet.Alternatively, spoon mounds of meringue, using two spoons, onto the preparedsheets.Sprinkle the tops of the cookies with a few shaved almonds, if desired.

Bake the meringuesfor approximately 1 1/2 to 1 3/4 hours,rotating the baking sheet from front to back (about half way through) to ensureeven baking. The meringues are done when they are pale in color and fairlycrisp.(The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven tofinish drying several hours or overnight. The meringues can be covered and stored at roomtemperature for several days.

Makes about 10 - 21/2inch (6 cm) meringues

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Meringue Cookies Recipe:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Garnish:

1/4 cup shaved Almonds