These meringue cookies melt in your mouth and are a classic holiday cookie! Light and airy with a crisp glossy exterior and a soft and chewy interior.
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Cool Time: 1 hourhour
Total Time: 1 hourhour50 minutesminutes
Servings: 30
Ingredients
4largeegg whites, at room temperature
½teaspooncream of tartar
Pinch salt
1cupgranulated sugar
1 ½teaspoonspure vanilla extract(you can also try other flavor extracts)
Optional: Food coloring
Instructions
Preheat the oven to 225°F. Line a baking sheet with parchment paper.
Make sure your mixing bowl and beaters are completely clean and free from any grease or residue, as this can prevent the egg whites from properly whipping. If the egg whites are not at room temperature, let them sit 15 to 20 minutes before whipping.
In a large mixing bowl, add the egg whites, cream of tarter, and a pinch of salt. Using an electric mixer If that egg whites were not at room temperature, let them sit 15 to 20 minutes., beat on low speed until they become foamy. Increase the speed to high.
With the mixer running, gradually add the sugar, about 1 tablespoon at a time, to the egg whites. Continue beating until all the sugar is incorporated and the mixture forms stiff, glossy peaks. The meringue should be thick and hold its shape when the beaters are lifted.
Gently fold in the vanilla and food coloring, if using. Be careful not to deflate the meringue while folding.
In a large piping bag fitted with a large round or a #32 star tip, add the meringue mixture (you can also spoon the mixture directly onto the baking sheet if you prefer). Pipe or spoon 1 1/2 to 2 inch dollops of meringue onto the prepared baking sheet, leaving some space between each cookie.
Place the baking sheet in the preheated oven and bake 1 hour, or until the meringue cookies look dried on the outside. Turn the oven off (do not open) and leave the cookies in the oven 30 minutes more. To test if they're done, gently lift 1 cookie off the baking sheet – it should come off easily and be dry to the touch.
Open the oven door slightly and let the cookies cool completely to help prevent cracking. Once completely cooled, gently remove the meringues from the parchment paper and enjoy.
Notes
Note: If it's a rainy or humid day, these cookies won't hold their shape as well. It's best to wait for a clear day to make them. Tip:Test to make sure the meringue is ready by rubbing a small bit of the mixture between your fingers. If it's smooth it's ready. If it still feels gritty, the sugar isn't fully dissolved and you need to mix a minute longer.Serving: One of my favorite ways to serve them is to make the cookies a little bigger and then once they're cooled serve with whipped cream and diced strawberries (with a little sugar mixed in) on top. Storage:Store the cooled meringue cookies in an airtight container at room temperature up to 5 days.