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Classic Crisp Meringue Cookies

Close-up of perfectly piped, stiff-peak meringue cookies on parchment paper before baking.
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A simple, reliable recipe for light, airy, and crisp meringue cookies using only egg whites and sugar.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, while continuing to beat 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.
  6. Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for classic shapes).
  7. Pipe small kisses or desired shapes onto the prepared baking sheets. Keep the cookies about one inch apart.
  8. Bake for 1 hour to 1 hour 15 minutes, or 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 cookies cool completely inside the oven for at least 1 hour, or preferably overnight. This drying process helps them stay crisp.

Notes

  • Use room temperature egg whites for the best volume when whipping.
  • Ensure your mixing bowl and whisk attachments are completely free of grease or water residue.
  • For colored meringues, add a few drops of gel food coloring after the stiff peaks form.
  • Store finished meringue cookies in an airtight container at room temperature.

Nutrition

Find it online: https://spoonfulsnap.com/easy-meringue-cookies-recipe-crisp/