Meringue cookies are one of my favorite desserts to enjoy, but one of my least favorite to make. The only reason is the time it takes to cook and cool. However, these cookies are more than worth it.
To dress up meringue cookies, you can add a drop or two of food coloring. Or even using different extracts, such as peppermint, is a easy way to change them up!
Makes about 2 dozen
- 3 large egg whites, room temperature
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tarter
- pinch of fine salt (optional)
Preheat the oven to 200 F and line two sheet pans with wax or parchment paper. Set aside.
Pour the egg whites into a very clean metal bowl. Using a stand mixer, beat until foamy, about 1 minute. Add cream of tarter and beat until soft peaks form. Turn the mixer to high and slowly stream in the sugar. Beat until glossy and stiff peaks form. Add vanilla and salt and beat another minute to combine thoroughly.
Scoop the mixture into a pastry bag or zipper bag. Pipe the mixture on to the parchment paper into small rounds. Bake for 90 minutes. After 90 minutes is up, do not open the oven door. Leave the cookies in the cooling oven for 90 more minutes to dry. Remove from oven and carefully remove from the paper. Store in a airtight container. Enjoy!