Meringue Cookies Merengi
Light, airy, and melt-in-your-mouth, Meringue Cookies Merengi are the perfect sweet treat for any occasion. This classic recipe uses simple ingredients like large egg whites, granulated sugar, vanilla extract, and a touch of cream of tartar to create crisp, delicately sweet cookies with a glossy finish. With just 20 minutes of prep time and a low-and-slow bake at 225°F (110°C), these meringue cookies achieve their signature texture—crispy on the outside and tender on the inside. Ideal for holiday gatherings, tea parties, or an elegant after-dinner dessert, these cookies are beautifully customizable with piping techniques for a refined presentation. Plus, they store well for up to two weeks, making them a convenient make-ahead option. Indulge in the magic of homemade meringue cookies with this easy and foolproof recipe that’s sure to impress!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2
In a large, clean mixing bowl, add the egg whites, cream of tartar, and a pinch of salt. Using an electric mixer fitted with a whisk attachment, beat on medium speed until the mixture becomes frothy, about 1 to 2 minutes.
Step 3
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture. Increase the mixer to high speed once half the sugar is incorporated.
Step 4
Continue beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved. To check, rub a small amount of the meringue between your fingertips; it should feel smooth with no graininess.
Step 5
Add the vanilla extract and gently fold it into the meringue using a spatula, taking care not to deflate the mixture.
Step 6
Transfer the meringue to a piping bag fitted with a large star or round tip, or use two teaspoons to shape mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Step 7
Bake the meringue cookies in the preheated oven for 90 minutes, or until they are firm and dry to the touch. Avoid opening the oven door during baking.
Step 8
Turn off the oven and let the meringue cookies cool completely inside the oven with the door slightly ajar, about 1 to 2 hours. This step helps prevent cracking.
Step 9
Once cooled, carefully remove the cookies from the parchment paper or baking mat. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (337.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 844.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 359.5mg | 0% |
| Total Carbohydrate 204.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.5g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 347.9mg | 0% |
Source of Calories