Description
These Crispy Meringue Cookies are light, airy, and delicately sweet, made from whipped egg whites and sugar. They boast a melt-in-your-mouth texture and an elegant appearance, perfect for parties, gifts, or a delightful personal treat. Simple to prepare but impressive in taste and look, these classic French desserts offer a perfectly crispy and sweet experience.
Ingredients
Scale
For the Cookies:
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract (or other flavoring, such as almond or lemon)
- 1/4 teaspoon cream of tartar (optional, helps stabilize the meringue)
- Pinch of salt
- Optional for garnish: Mini chocolate chips, Crushed nuts (like pistachios or almonds), Colored sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the meringues.
- Whip the Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they become foamy. Add cream of tartar if using, then beat on high speed until soft peaks form, which helps provide stability.
- Add the Sugar: Gradually add the granulated sugar one tablespoon at a time while continuing to beat the mixture until stiff, glossy peaks form, indicating the meringue is properly aerated and stable.
- Add Flavoring: Mix in the vanilla extract (or any preferred flavoring) and a pinch of salt, ensuring the meringue remains smooth, shiny, and well-incorporated.
- Pipe or Spoon the Meringue: Transfer the meringue to a piping bag or spoon it onto the prepared baking sheet, shaping into small dollops or decorative rosettes, spaced about 1 inch apart to allow for even baking.
- Bake: Bake the cookies in the preheated oven for 1 to 1.5 hours until they are dry to the touch and easily lift from the parchment paper. The cookies should remain white without browning.
- Cool and Serve: Turn off the oven, leave the door slightly ajar, and let the meringue cookies cool inside for 30 minutes to an hour. Once completely cool, store them in an airtight container to maintain crispness.
Notes
- Ensure the mixing bowl and beaters are completely clean and free from any grease to achieve proper egg white volume.
- Use room temperature egg whites for optimal whipping consistency.
- The cream of tartar is optional but helps stabilize the egg whites and improve texture.
- Do not brown the meringues; baking at a low temperature ensures they dry out without color change.
- Store the cooled meringue cookies in an airtight container to keep them crisp and prevent moisture absorption.
- You can add various garnishes like mini chocolate chips, crushed nuts, or colored sprinkles for added texture and presentation.
