Meringue Cookies
Yields: 30 meringues
Light and crispy with a delicate sweetness, these classic homemade 5-ingredient meringue cookies are like an air-puffed marshmallow that melts in your mouth.
Ingredients
- 4 large egg whites, room temperature
Instructions
- Preheat oven to 225 degrees F. Line a baking sheet with parchment paper, then set aside.
- Using a stand mixer (or hand mixer + large bowl), add the egg whites, cream of tartar, and salt. Mix on low speed until ingredients become foamy, about 2-4 minutes.4 large egg whites, 1/2 teaspoon cream of tartar, 1/8 teaspoon salt
- Increase mixture speed to high and add sugar to bowl, 1 tablespoon at a time, making sure sugar has dissolved before adding the next tablespoon. Repeat this step until all sugar has been added and mixture is thick, shiny, and forms stiff peaks. TIP: To test if sugar has dissolved, rub a little of the mixture between your fingers. If it feels gritty, sugar hasn't quite dissolved and needs more mixing.1 cup granulated sugar
- Keeping speed on high, blend in vanilla until incorporated, about 1-2 minutes.1 teaspoon vanilla extract
- Transfer meringue mixture to a pastry bag with the tip cut off or with a decorative tip of your choice. Pipe meringues onto prepared baking sheet. Meringues will not spread while baking so feel free to pipe them close together but without touching.
- Bake for 1 hour. Once baked, turn off oven, but leave meringues inside with oven door closed. Allow oven and meringues to cool completely before removing, about 1-2 hours. You can also leave them overnight.
- Serve immediately.