How to make meringue

How to make meringue cookies

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Have you ever wondered ho to make the perfect meringue cookies? You’re in luck in this article I will teach you the step by step way to make these little low calorie meringue cookies. These 17 calorie meringues are made out of egg whites and sugar to give you a sweet crispy cookie that will instantly melt in your mouth!

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How to make meringue cookies

Hi everyone!

Ready for some 17 calorie cookies? You heard that right! These little meringue cookies only have 17 calories each! Sure it might be hard to control yourself and stop at jus tone but they are definitely a nice little treat when you are craving something sweet.

They are also the perfect holiday cookie box filler when you’re out of ideas! Trust me people will love these light and airy cookies with a crisp melt in your mouth interior. They might seem simple given how little ingredients you need for them but they are a family favorite!

Nielsen Massey bourbon vanilla
This vanilla makes the meringues taste so good and festive!

I am making this how to make meringue cookies article as my entry for the better your bake monthly thread that Nielsen Massey has! This month it was meringues. Check out their article on meringues!

Ingredients to make these low calorie meringue cookies

  • Egg whites- You will need egg whites at room temperature.
  • Salt– A tiny pinch of salt
  • Lemon juice – Acid allows the meringue to get more air whipped into it.
  • Granulated sugar– The granulated sugar helps stabilize the meringue’s structure.
  • VanillaI love adding vanilla to my meringue cookies for a light touch of flavor.
  • Crystal sugar (optional) You can add decorative sugar on the meringue at the end if you’d like.
Leftover egg whites meringue cookies

Meringue with stiff peaks egg whites

From the ingredients themselves, it might seem like this recipe is a small batch meringue cookie recipe but it definitely yields a good amount of cookies.

The egg whites increase in volume and as you add in the sugar, they will stabilize a little more. Creating a thick, beautifully white mixture to be piped into whatever shape you’d like.

I personally love making meringue cookies around the holiday season because they are the perfect way to use leftover egg whites and fill up those Christmas cookie boxes!

Stiff peak egg whites

Step by step on how to make meringue cookies!

First, start by preheating the oven to 225F. Line a large baking sheet with parchment paper or a silicone mat and set aside.

Step by step on making vanilla meringue

Now, in a clean mixing bowl free of any grease, combine the egg whites, lemon juice, and salt. Using a hand mixer or a whisk attachment, start whisking until it starts becoming slightly foamy.

Increase the speed to high and start adding the granulated sugar, one tablespoon at a time. Wait about 20 seconds between each addition to make sure that the sugar is completely dissolved before adding some more.

Step by step on making vanilla meringue

The meringue will begin to stiffen up and turn shiny. Once the sugar has been completely dissolved and the meringue can hold stiff peaks that stay up when you flip the whisk you will know it’s ready.

Egg whites stiff peaks

At this point, you can add the vanilla extract and gently fold, then transfer the meringue to a piping bag. I used the Wilton 1M tip to get the shape pictures.

Pipe the meringue onto the prepared baking sheet. You can pipe them fairly close to each other without having to worry about them spreading.

Piping meringue onto baking sheet

Bake the meringue cookies at 225F for 1 hour then turn off when the time is up and leave the meringues in there to cool completely without opening the oven door. This can take about 1-2 hours.

light and airy Christmas cookie recipes

Tips to make the best meringues!

To make the perfect meringue cookies you will need to follow a simple few tips:

  • Clean your mixing bowl- When making your meringue you need to make sure that the mixing bowl is completely grease-free. If there is any fat in there the gg whites won’t whip up. So give your mixing bowl a good rinse and wipe before starting.
  • Crack your eggs in a different bowl – This tip is similar to the one above. The egg whites won’t whip up if there is any fat in the bowl. Guess what the egg yolk has more of? fat! So to make sure that there is no yolk in your egg whites, crack them in a separate bowl.
  • Be patient- Patience is key when making meringues. Add your sugar slowly to make sure that it dissolves. So add a tablespoon of sugar and wait about 20 seconds.
  • Don’t overbeat the egg whites- Once you get stiff peaks make sure to stop beating your meringue!
  • Don’t open the oven door- Make sure to let the meringues cool completely before opening the oven door. This will ensure that they are completely dry and crack-free!

More Christmas recipes you will love!

Simple vanilla meringue

If this recipe helped you learn how to make vanilla meringue cookies make sure to leave a 5 star rating by clicking on the 5 stars below!

How to make meringue

How to make meringue cookies

Want to learn how to make meringue cookies from scratch? This is for you! They are light and airy with a crispy melt in your mouth center. Make these anytime of the year or use them as a Christmas dessert! This is one of my favorite ways to use up leftover egg whites.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course cookies, Dessert
Cuisine French
Servings 30 cookies
Calories 17 kcal

Equipment

  • A stand mixer or a hand mixer

Ingredients
  

  • 2 egg whites
  • 1/8 tsp salt
  • 1/2 tsp lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla

Instructions
 

  • First, start by preheating the oven to 225F. Line a large baking sheet with parchment paper or a silicone mat and set aside.
  • Now, in a clean mixing bowl free of any grease, combine the egg whites, lemon juice, and salt. Using a hand mixer or a whisk attachment, start whisking until it starts becoming lightly foamy.
  • Increase the speed to high and start adding the granulated sugar, one tablespoon at a time. Wait about 20 seconds between each addition to make sure that the sugar is completely dissolved before adding some more.
  • The meringue will begin to stiffen up and turn shiny. Once the sugar has been completely dissolved and the meringue can hold stiff peaks that stay up when you flip the whisk you will know it's ready.
  • At this point you can add the vanilla extract and gently fold, then transfer the meringue to a piping bag. I used the wilton 1M tip to get the shape pictures.
  • Pipe the meringue onto the prepared baking sheet. You can pipe them fairly close to each other without having to worry about them spreading.
  • Bake the meringue cookies at 225F for 1 hour then turn off when the time is up and leave the meringues in there to cool completely without opening the oven door. This can take about 1-2 hours.

Notes

You can store the meringues in an airtight container away from heat and moisture to keep their crisp texture intact.

Nutrition

Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSodium: 13mgPotassium: 3mgSugar: 4gVitamin C: 1mg
Keyword meringue, meringue cookies, Vanilla meringue cookies
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