Description
Light, crisp, and airy, these classic meringue cookies melt in your mouth with every bite. Perfect for holidays, tea time, or whenever you need a sweet, simple treat.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Add vanilla extract and beat just until combined.
- Transfer the meringue to a piping bag fitted with a star tip or use a spoon to form small mounds on the prepared baking sheet.
- Bake for 1 hour and 15 minutes. Do not open the oven during baking.
- Turn off the oven and let the meringues cool inside with the door slightly ajar for an additional hour.
- Remove from the oven and serve or store in an airtight container.
Notes
- Ensure your bowl and beaters are completely grease-free before whipping egg whites.
- Add sugar slowly to prevent deflating the meringue.
- Store in an airtight container to maintain crispness.
- Bake on a dry day for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg