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Meringue Cookies

Meringue Cookies
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Meringue Cookies are light, crispy, and delightfully sweet treats made from simple ingredients like egg whites and sugar. Perfect as a quick dessert, party favor, or gluten-free indulgence, these airy cookies bake to a delicate crisp with a melt-in-your-mouth texture, making them a versatile and impressive addition to any dessert table.

Ingredients

Scale

Basic Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Optional Variations

  • 1–2 teaspoons cocoa powder (for chocolate swirl)
  • 1/2 teaspoon almond extract or 2 tablespoons shredded coconut (for almond or coconut flavor)
  • Gel food coloring (as desired for vibrant colors)
  • 1 teaspoon lemon or orange zest (for citrus twist)
  • Replacement: Use aquafaba (chickpea water) in place of egg whites for vegan meringue

Instructions

  1. Prepare Your Ingredients: Ensure egg whites are at room temperature to whip more easily and achieve higher volume. Carefully separate them from yolks to avoid any fat contamination, which can prevent proper stiff peaks.
  2. Whip Egg Whites: In a clean, dry bowl, use an electric mixer to beat egg whites on medium speed until frothy. Add cream of tartar and salt, then gradually increase speed while slowly adding sugar a spoonful at a time until stiff peaks form and the mixture is glossy.
  3. Add Flavoring: Gently fold in vanilla extract (and any optional extracts or zest) to maintain the fluffy structure without deflating the meringue.
  4. Pipe or Spoon Onto Baking Sheet: Line a baking tray with parchment paper. Use a piping bag or spoon to shape the meringue into small dollops or decorative shapes, spacing them evenly apart.
  5. Bake Low and Slow: Preheat oven to 200°F (95°C). Bake meringue cookies for 1.5 to 2 hours to dry them thoroughly without browning, ensuring a crisp texture.
  6. Cool Completely: Turn off the oven and leave the cookies inside with the door slightly open to cool completely, preventing cracks and maintaining crispness.

Notes

  • Use room temperature egg whites for better volume and texture.
  • Add sugar slowly to stabilize meringue and avoid graininess.
  • Ensure that all mixing equipment is grease-free to achieve firm peaks.
  • Bake at low temperature to dry cookies evenly without browning or cracking.
  • For extra crunch, leave cookies in the turned-off oven overnight to dry completely.
  • If cookies soften, re-crisp in a 200°F (95°C) oven for 5-10 minutes.

Nutrition

Keywords: meringue cookies, gluten free cookies, light dessert, crispy cookies, egg white cookies, low calorie dessert

Find it online: https://gourmetglazing.com/meringue-cookies/