Why You’ll Love This Recipe
This meringue cookie recipe is a simple yet satisfying way to enjoy a delicate, melt-in-your-mouth dessert. They are incredibly light, sweet, and customizable with color and decoration, making them a fun and festive addition to any occasion. Plus, meringue cookies are naturally gluten-free, which is a bonus for those with dietary restrictions. The process of whipping egg whites to create a stiff meringue is easy to follow, and the result is well worth the effort!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pink or red gel food coloring
- Sprinkles (optional, for decoration)
Directions
- Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper.
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. Beat until stiff, glossy peaks form.
- Add the vanilla extract and a few drops of pink or red gel food coloring, and gently fold the color into the meringue.
- Use a spoon or piping bag to shape small mounds or swirls of the meringue onto the prepared baking sheets.
- If desired, add sprinkles to the meringue before baking.
- Bake the meringue cookies for 1.5 to 2 hours or until they are completely dry and can be easily lifted from the parchment paper. The outside should be crisp, and the inside should remain slightly chewy.
- Turn off the oven and let the meringue cookies cool completely in the oven with the door slightly ajar for a few hours or overnight to ensure they dry completely.
Servings and Timing
- Servings: This recipe makes about 24 to 30 meringue cookies, depending on the size.
- Prep time: 15 minutes
- Cook time: 1.5 to 2 hours
- Cooling time: Several hours to overnight
Variations
- Chocolate Meringues: Add 2 tablespoons of unsweetened cocoa powder to the sugar as you whip the egg whites for a chocolate twist.
- Flavored Meringues: You can add a few drops of different extracts such as almond or lemon for a unique flavor.
- Mini Meringue Kisses: Pipe the meringue into tiny kisses for bite-sized treats, perfect for parties or snacking.
- Rainbow Meringues: Divide the meringue mixture into different bowls, color them with various food dyes, and create a fun, colorful assortment of meringues.
Storage/Reheating
- Storage: Store the meringue cookies in an airtight container at room temperature for up to 2 weeks. To prevent moisture from ruining their crispiness, place a piece of parchment paper or a silica gel packet in the container.
- Reheating: Meringue cookies do not require reheating, as they are best enjoyed at room temperature. However, if they become soft over time, you can refresh them by placing them back in a low oven (200°F or 93°C) for 10-15 minutes to re-crisp.
FAQs
1. Can I make meringue cookies without cream of tartar?
Yes, you can make meringue without cream of tartar. However, cream of tartar helps stabilize the egg whites and contributes to the crisp texture. If you don’t have it, you can use lemon juice as an alternative.
2. How do I know when the meringue is ready?
The meringue is ready when stiff, glossy peaks form and it no longer appears wet or runny. When you lift the beaters or whisk out of the meringue, the peaks should stand up straight without collapsing.
3. Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer, though it may take a little longer to achieve stiff peaks. Just be sure your mixing bowl is clean and free of any grease.
4. Can I make meringue cookies without vanilla extract?
Yes, you can omit the vanilla extract or use any other flavoring you prefer, like almond or lemon extract, for a different taste.
5. Why did my meringue turn out soft and sticky?
If your meringue turned out soft and sticky, it may not have been beaten long enough, or there could have been moisture in the egg whites or mixing bowl. Be sure to fully whip the meringue to stiff peaks, and make sure all tools are dry.
6. Can I make meringue cookies in a humid environment?
Humidity can affect meringue, making it harder to achieve a crisp texture. If you live in a humid climate, try to bake meringues on a dry day, or ensure your baking environment is as dry as possible.
7. Can I add food coloring to the meringue?
Yes, you can add gel food coloring to your meringue. Gel food coloring is preferred because it doesn’t add extra liquid to the meringue.
8. Can I use a different type of sugar?
Granulated sugar works best for meringue, but you can experiment with superfine sugar or powdered sugar if desired. However, avoid using brown sugar, as it may affect the texture.
9. How do I prevent meringue from being chewy?
For a crispier meringue, bake it for a longer period at a lower temperature. If the meringue is chewy, it may need more time to dry out in the oven.
10. Can I store meringue cookies in the fridge?
Meringue cookies should not be stored in the fridge, as moisture can make them soft and sticky. Keep them in a dry, airtight container at room temperature.
Conclusion
These meringue cookies are a simple yet indulgent treat that anyone can enjoy. Whether you’re baking them for a celebration or just to satisfy your sweet tooth, their delicate texture and versatility make them a favorite. With a few basic ingredients, you can create a beautiful batch of meringue cookies that are as fun to make as they are to eat!
Print
Meringue Kisse
- Total Time: Several hours or overnight
- Yield: 24 servings
- Diet: Vegetarian
Description
These perfect meringue cookies are a light, crispy, and sweet treat that melt in your mouth! Made from egg whites, sugar, and vanilla, they feature a delicate, airy texture and a chewy center. Customize them with vibrant pink or red gel food coloring to add a beautiful touch for holidays or special occasions. Naturally gluten-free, these meringue cookies are the ideal dessert for any gathering or just a simple indulgence.
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pink or red gel food coloring
- Sprinkles (optional, for decoration)
Instructions
1. Preheat the Oven
- Set your oven to 225°F (107°C) and line two baking sheets with parchment paper.
2. Beat the Egg Whites
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
3. Add Cream of Tartar
- Add the cream of tartar and continue beating until soft peaks form.
4. Add Sugar
- Gradually add the sugar, one tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form.
5. Add Flavor and Color
- Add vanilla extract and a few drops of pink or red gel food coloring. Gently fold the color into the meringue.
6. Shape the Meringues
- Spoon or pipe small mounds or swirls of meringue onto the prepared baking sheets.
7. Optional Decorations
- If desired, add sprinkles to the meringue before baking.
8. Bake the Meringue Cookies
- Bake for 1.5 to 2 hours or until the cookies are completely dry and can be easily lifted from the parchment paper. The exterior should be crisp, and the inside slightly chewy.
9. Cool
- Turn off the oven and leave the meringue cookies to cool completely inside the oven with the door slightly ajar, for several hours or overnight, to ensure they dry completely.
Notes
- Chocolate Meringues: Add 2 tablespoons cocoa powder to the sugar when whipping egg whites.
- Flavored Meringues: Use different extracts like almond or lemon for a unique flavor twist.
- Mini Meringue Kisses: Pipe small, bite-sized meringue kisses for parties or snacking.
- Rainbow Meringues: Divide the mixture and color each part with different food dyes for a colorful assortment.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
- Method: Mixing
- Cuisine: American
