Crispy Vanilla Meringue Cookies
Crispy vanilla meringue cookies made with egg whites, sugar, cream of tartar, and vanilla. Light, melt-in-your-mouth, and perfect for holiday cookie boxes or using up leftover egg whites.
Servings: 30 cookies
Equipment
- A stand mixer or a hand mixer
Ingredients
- 2 egg whites
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 3/4 tsp vanilla
Instructions
- Preheat oven to 225°F. Line a baking sheet with parchment or a silicone mat.
- In a completely grease-free bowl, whip egg whites, cream of tartar, and salt on medium-low until foamy, then increase to medium-high.2 egg whites, 1/8 tsp salt, 1/4 tsp cream of tartar
- With the mixer running, add sugar 1 tablespoon at a time, waiting 15 to 20 seconds between additions.1/2 cup granulated sugar
- Whip until thick, glossy, and holding stiff peaks. Rub a little between your fingers. If it feels gritty, keep whipping 2 to 3 more minutes we cant the meringue to be smooth.
- Gently fold in the vanilla with a spatula.3/4 tsp vanilla
- Pipe small swirls with a large star tip onto the sheet. Sprinkle with crystal sugar if using.
- Bake 1 hour. Turn the oven off and leave the meringues inside 1 to 2 hours to dry without opening the door.
Notes
- Gritty meringue rescue: If the sugar still hasn't dissolved after extra whipping, whisk the meringue over barely simmering water until it reaches 160°F and feels smooth, then whip back to stiff peaks. Never bake gritty meringue, or it will weep syrup.
- No cream of tartar: use 1/2 tsp lemon juice or white vinegar.
- Humidity: on humid days, use the full 2-hour oven rest.
- Storage: airtight at room temperature up to 2 weeks. You can also freeze them in an airtight container for up to 3 months.
Nutrition
Calories: 17Calories | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 13mg | Potassium: 3mg | Sugar: 4g | Vitamin C: 1mg
