Description
Light and airy meringue cookies perfect for any occasion.
Ingredients
Scale
- 4 large egg whites (at room temperature)
- 1/8 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar (or granulated sugar, see note 1)
- 1–1/4 teaspoon vanilla extract (use clear vanilla for a super white meringue)
- 1/4 teaspoon lemon extract (optional)
Instructions
- Preheat oven to 225°F. Line 2 large sheet pans with parchment paper (not Silicone/reuseable liners). Set aside.
- In a clean and grease-free bowl (preferably metal), combine egg whites, salt, and cream of tartar.
- Using a hand mixer or stand mixer (with the whisk attachment), stir at low speed until the mixture becomes frothy. Increase speed to high and beat until mixture is no longer translucent.
- With the mixer going at high speed, gradually add superfine sugar, about a tablespoon at a time, stirring after each addition, until the sugar is dissolved (10–15 seconds between each addition). You want to add sugar gradually so you don’t deflate the meringue.
- Beat until mixture is thick, sugar is completely dissolved, and you have stiff peaks.
- Stir in vanilla and lemon extract. Transfer mixture to a large (new/clean—avoid used and washed piping bags because of possible residue) piping bag that has been fitted with a star tip. (Or just snip the tip off of the piping bag and pipe from that).
- Pipe cookies on prepared sheet pan. Since these won’t spread, you can place them on the sheet pan pretty close together. Pipe large or small meringues—whatever you’d like, but keep the sizes consistent.
- Bake for 1 hour. Do not open oven. Turn off the heat and leave the oven closed for 1 hour before removing the meringues.
- Garnish as desired. See note 2.
Notes
- It’s very important to have room-temperature egg whites for this recipe.
- You can separate the egg yolk from the white when the eggs are cold. Separate straight out of the fridge, then allow the whites to come to room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 11g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg