Perfect for any occasion, these Timeless Meringue Cookies are light, airy, and melt in your mouth. With just a few ingredients, you'll achieve a delicate treat that's as beautiful as it is delicious.
Egg whites are the backbone of this recipe, providing the structure and volume for the meringues. Granulated sugar sweetens them while stabilizing the whites as they whip. A pinch of cream of tartar helps to keep your meringue stable and fluffy. A little salt balances the sweetness and enhances the flavor. Finally, vanilla extract adds that classic, comforting aroma that rounds out the taste beautifully.
These meringue cookies are delightful on their own, but you can also pair them with fresh berries or a dollop of whipped cream for a simple yet elegant dessert. They can also be crumbled over ice cream or a fruit salad for added texture and sweetness.
First, preheat your oven to 225°F and line a baking sheet with parchment paper. This will ensure your meringues don't stick and come off easily once baked. Grab a large bowl and start beating 4 large egg whites using an electric mixer on medium speed until they become foamy. You’ll notice the whites start to froth and increase in volume.
Next, sprinkle in 1/4 teaspoon of cream of tartar and a pinch of salt. Continue beating until soft peaks form. These soft peaks should gently fall back over when you lift the beater. Now, you’re ready to incorporate the sugar. Gradually add 1 cup of granulated sugar, one tablespoon at a time. Make sure to beat well after each addition to fully dissolve the sugar. This gradual process is key to achieving that smooth, velvety texture.
Increase the mixer speed to high. Keep beating until you get stiff, glossy peaks. At this stage, the meringue should hold its shape firmly when you lift the beaters. Gently fold in 1 teaspoon of vanilla extract, being careful not to deflate the mixture.
Using a piping bag, pipe small mounds of meringue onto the prepared baking sheet. If you don’t have a piping bag, a spoon works just as well for more rustic-looking cookies. Pop them in the oven and let them bake for 60 minutes. After baking, turn off the oven but leave the meringues inside to cool for at least 1 hour or until completely dry. This slow cooling process ensures they won't crack.
Once cooled, remove them from the oven and store in an airtight container to keep them crisp.
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