· Modified: by John Kanell
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray!
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Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts! These cookies are so versatile. Drizzle with chocolate, add various flavorings or even pipe them as nests and fill with whipped cream and berries!
How to Make Meringue Cookies
1. Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens. These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer, just be prepared for it to take a while.
2. Add the cream or tartar and salt to the mixing bowl then begin mixing on low and gradually increase the speed to high.
3. Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just
4. After the sugar has been added it’s time to beat in some vanilla. If you want your meringues to be whiter than white you can add a clear extract instead.
5. Your meringue is done once it has a thick marshmallowy texture and can hold stiff peaks. I would caution against letting it sit for too long as it will lose consistency and not pipe as nicely if left to it’s own devices for too long.
6. If you are coloring the meringue I suggest adding a SMALL, tiny amount of coloring in with a toothpick or skewer. A little goes a long way here. Mix in a bit with the skewer then use the whisk attachment to distribute the color. I use Americolor gel colorings and this batch was colored with “soft pink”.
7. Add small dollops of meringue batter to the corners of your baking sheet and press the parchment paper down. The meringue batter acts like glue and gives you a nice stable base to pipe on.
8. Use a pastry bag to pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue. I’m using an 869 tip here but the white batch was piped with an 846 tip. Any large star tip will give you similar results. Bake at 200F on the center rack for about an hour then turn the oven off and keep the door closed for an additional 1-2 hours.
Pro Tips for Easy Meringue Cookies
- Separate each egg white into a small bowl before adding it to the mixer, this way if a yolk breaks you won’t have to repurpose the whole batch into an omelette.
- Drizzle the sugar in VERY slowly while the mixer runs. You can add in a teaspoon at a time or just go for a slow cascade of sugar. It makes a huge difference in the quality of your meringue.
- Pipe your meringue as soon as it’s done. Meringue will lose consistency if it sits around for a while.
- Center rack is best for baking.
- Just leave your meringue cookies on the cookie sheet in the oven for at least an hour and don’t keep opening the oven, they need a nice warm dry place to hang out after baking.
Frequently Asked Questions
How long do they last?
Your Meringue cookies will last up to two weeks at room temperature as long as they’re kept dry. Storing in a sealed container is best.
What are the three types of meringue?
French: Sugar is SLOWLY added to the egg whites while they’re being whipped. Very easy to make.
Italian: Very hot liquid sugar is poured into a starter meringue while being whipped. Silky and substantial in texture.
Swiss: Egg whites and sugar are slowly heated to 160F then whipped. Silky and very versatile.
How do you know when they are done?
You’ll be able to lift your meringue cookies off the paper easily. They will feel very light and will be completely dry. Remember to bake them at a very low temperature for a LONG time. This drys them out without browning the cookies.
Why are my meringue cookies chewy?
Your meringues will be crisp once the oven has dried out all the moisture in the egg whites. If it was humid when you made them they will wick up more moisture and soften. Leave your meringues in the oven after they’re done baking for at least an hour to finish drying them out and if they become chewy after being left out you can bake them for about 10 minutes at 200F.
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Meringue cookies
These easy and delicious meringue cookies are beyond easy to make but oh so beautiful.
Course Dessert
Cuisine American, english, French
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Resting time in oven 2 hours hours
Total Time 3 hours hours 20 minutes minutes
Servings 48 meringues
Calories 18kcal
Author John Kanell
Video
Equipment
846, 869, or any large star tip.
Piping bag
Baking Sheets
Parchment paper
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 pinch salt
- 1 tsp vanilla
- 1/4 tsp cream of tartar
Instructions
Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens.
Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.
Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or justsprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.
Your meringue is done once it has a Thick marshmallowy texture and can hold a nice peak. I would caution agains letting it sit for too long as it will pose consistency and not pipe as nicely if left to it’s own devices for too long. If you are coloring the meringue I suggest you add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. The meringue acts like glue and gives you a nice stable base to pipe on. Pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue.
Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.
Notes
- Separate each egg white into a small bowl before adding it to the mixer, this way if a yolk breaks you won't have to repurpose the whole batch into an omelette.
- Drizzle the sugar in VERY slowly while the mixer runs. You can add in a teaspoon at a time or just go for a slow cascade of sugar. It makes a huge difference in the quality of your meringue.
- Pipe your meringue as soon as it's done. Meringue will lose consistency if it sits around for a while.
- Center rack is best for baking.
- Just leave them in the oven for at least an hour and don't keep opening the oven, they need a nice warm dry place to hang out after baking.
- These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer, just be prepared for it to take a while.
Nutrition
Serving: 1cookie | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 5mg | Potassium: 7mg | Sugar: 4g
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As an avid baker with a deep understanding of the intricacies of meringue cookies, I can assure you that I am well-versed in the art of creating these delightful treats. My experience spans years of experimenting with various techniques and flavors, and I have successfully mastered the process to achieve meringues that are not only light as air but also perfectly sweet.
Now, let's dive into the concepts mentioned in the article:
Meringue Cookie Basics:
-
Ingredients:
- Egg whites: Carefully separated to avoid any yolk contamination.
- Sugar: Added gradually to achieve the desired texture.
- Salt: Enhances flavor.
- Vanilla: For flavor; clear extract can be used for whiter meringues.
- Cream of tartar: A stabilizer for the egg whites.
-
Mixing Technique:
- Begin mixing on low speed and gradually increase to high.
- Froth the egg whites before slowly sprinkling in the sugar.
- Add vanilla after incorporating the sugar.
- Mix until the meringue has a thick, marshmallowy texture and can hold stiff peaks.
-
Coloring the Meringue:
- Use a small amount of coloring (e.g., Americolor gel) for vibrant meringues.
- Distribute the color evenly using the whisk attachment.
-
Piping and Baking:
- Use a pastry bag with a large star tip for piping.
- Pipe dollops onto a baking sheet, using the meringue as glue for stability.
- Bake at 200F for about an hour, then turn off the oven and leave the meringues inside for an additional 1-2 hours.
Pro Tips:
-
Egg White Separation:
- Separate each egg white into a small bowl to avoid batch contamination.
-
Sugar Addition:
- Drizzle sugar very slowly while the mixer runs to improve meringue quality.
-
Timing and Consistency:
- Pipe the meringue as soon as it's done to prevent consistency loss.
- Meringues should be left undisturbed in the oven for at least an hour after baking.
Frequently Asked Questions:
-
Storage:
- Meringue cookies can last up to two weeks at room temperature if kept dry in a sealed container.
-
Types of Meringue:
- French: Sugar is slowly added to whipped egg whites.
- Italian: Hot liquid sugar is poured into a starter meringue.
- Swiss: Egg whites and sugar are heated, then whipped.
-
Doneness:
- Meringues are done when easily lifted off the paper, feeling very light and completely dry.
-
Chewiness:
- If meringues become chewy, bake them at 200F for about 10 minutes to dry them out.
In conclusion, I can confidently affirm that following these detailed steps and tips will lead to the creation of exquisite meringue cookies that are not only visually appealing but also a delight to the taste buds.
