Easy Meringue Cookies Recipe

By Preppy Kitchen · 60 min

Ingredients

Instructions

1. Set two oven racks near the middle and preheat the oven to 200°F. Line two large baking sheets with parchment and set aside.
2. In a large bowl, using a hand mixer or stand mixer with a whisk, combine the egg whites, cream of tartar and salt. Beat on low, gradually increasing to medium, until frothy (about 30 seconds).
3. Add the sugar one teaspoon at a time. Once all the sugar is in, mix in the vanilla, scraping down the bowl often.
4. Continue beating on medium-high until the sugar has fully dissolved and the meringue is thick, glossy and holds a firm peak, about 10 to 15 minutes. If colouring, add a little with a toothpick and mix in.
5. Transfer the meringue to a large piping bag fitted with a large star tip. Dab a little meringue in the corners of each sheet and press the parchment down to stick it.
6. Hold the bag about 1/2 inch above the paper and squeeze out a dollop about 2 inches wide, then stop squeezing and lift away. Leave about 1 inch between dollops (6 rows of 4 gives 24 per sheet).
7. Bake for about 1 hour, until dry to the touch and hollow-sounding when tapped. Turn off the oven and leave the cookies inside with the door closed for 2 more hours to dry out, until they feel light and lift easily from the paper. Longer if humid.

Summarized from Preppy Kitchen's video. Watch it for the details.

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