Vanilla Meringue Cookies Recipe

These light Vanilla Meringue Cookies are made with just four simple ingredients: egg whites, granulated sugar, cream of tartar, and pure vanilla extract. The result is a delicate and crispy cookie that is sweet, wonderfully airy, and simply melts in your mouth. Perfect for any occasion, from holiday cookie platters to an elegant afternoon tea, this recipe makes dozens of small, delightful treats.

Vanilla Meringue Cookies Ingredients

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

How To Make Vanilla Meringue Cookies

1. Prepare the oven and pans: Preheat your oven to a low 225°F (110°C). Line two large baking sheets with parchment paper. Do not grease the pans.
2. Start the meringue: In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until they become frothy and form soft peaks.
3. Add the sugar gradually: With the mixer running on medium speed, add the granulated sugar very slowly, about one tablespoon at a time. Allowing the sugar to fully dissolve between additions is key to a stable meringue.
4. Beat to stiff peaks: Once all the sugar has been added, increase the speed to high and beat for 5-7 minutes, or until the meringue is very thick, stiff, and glossy. When you lift the beater, the peak should hold its shape without collapsing.
5. Fold in the vanilla: Gently fold in the vanilla extract with a spatula until just combined. Be careful not to overmix and deflate the meringue.
6. Pipe the cookies: Transfer the meringue to a piping bag fitted with a star tip (like a Wilton 1M). Pipe small, 1-inch “kisses” or rosettes onto the prepared baking sheets, leaving about an inch of space between each cookie.
7. Bake low and slow: Bake for 1 hour. Then, turn the oven off completely and leave the cookies in the closed oven for at least another hour (or even overnight) to cool down slowly and dry out completely. Do not open the oven door during this time.
8. Cool and store: Once completely cool, the meringues should lift easily off the parchment paper. They are now ready to be served or stored.

Recipe Tips

• Use a Spotlessly Clean Bowl: Any trace of grease or fat (including a speck of egg yolk) will prevent your egg whites from whipping up to their full volume. Make sure your bowl and whisk are perfectly clean and dry.
• Add Sugar Slowly: Adding the sugar one spoonful at a time is the most critical step for a stable meringue. This allows the sugar to dissolve properly, creating a strong, glossy structure that won’t weep or collapse.
• Don’t Open the Oven: Meringues are delicate and sensitive to sudden changes in temperature. Opening the oven door while they are baking or cooling can cause them to crack and fall flat.
• Bake on a Dry Day: Meringue is famously affected by humidity. The sugar in the cookies can draw moisture from the air, making them sticky and chewy instead of crisp. For best results, make meringues on a day with low humidity.

What To Serve Meringue Cookies

These Vanilla Meringue Cookies are delightful on their own, served with a cup of coffee or hot tea. For a more elaborate dessert, use them to decorate a cake or cupcakes. They are also fantastic served with a bowl of fresh berries and a dollop of whipped cream or lemon curd. For a simple, crunchy topping, crumble them over a scoop of ice cream or yogurt.

How To Store Meringue Cookies Leftovers

• Room Temperature: This is the best and only way to store meringue cookies. Place them in a completely airtight container and keep them at room temperature. Stored this way, they will stay crisp and delicious for up to two weeks.
• Refrigerate: Do not store meringues in the refrigerator. The moist environment will cause them to become soft, sticky, and chewy.
• Freeze: Freezing is also not recommended for meringue cookies, as the condensation during thawing will ruin their crisp texture.

Vanilla Meringue Cookies Nutrition Facts

• Serving size: 3 cookies
• Calories: 25 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 6g
• Protein: 0.5g

Frequently Asked Questions

• Why are my meringues chewy instead of crisp? Chewy meringues are usually a sign of being under-baked or being exposed to too much humidity. Ensure you are baking them long enough at a very low temperature and allowing them to cool completely in the turned-off oven. It’s also best to bake on a dry, non-humid day.
• What is cream of tartar and is it necessary? Cream of tartar is a powdered acid that helps stabilize the whipped egg whites, making the meringue stronger and less likely to collapse. While you can make meringues without it, using it is a form of “baking insurance” that helps guarantee a successful outcome. A small amount of lemon juice can be used as a substitute in a pinch.
• Can I use a sugar substitute? It is not recommended to use sugar substitutes for this recipe. Granulated sugar plays a crucial structural role in creating a stable meringue. Most sugar substitutes do not provide this same structure and can result in a soft or failed meringue.

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