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Easy and quick Vanilla Meringue Cookies are light, sweet, and have a melt-in-your-mouth texture. Making them a delightful treat that everyone enjoys.
Vanilla Meringue Cookies Recipe
Meringue cookies are like little clouds of sweetness. They’re prepared with a few simple ingredients – egg whites, cream of tartar, salt, sugar, and a touch of flavoring. Topped with dreamy sprinkles for a delightful treat.
Each cookie is formed by whipping egg whites to stiff peaks, baking, and drying them into light, glossy, and crispy pieces. Every bite contains a sugary, vanilla flavor, and the melt-in-your-mouth texture is the best.
Their lightness and subtle sweetness make them a perfect accompaniment to a cup of tea or coffee or a charming addition to any dessert table.
Why This Recipe Works
This recipe requires a minimal number of ingredients that everyone has in their kitchen. The simple and quick preparation makes it the best dessert recipe for beginners or experienced bakers.
Meringue cookies are versatile, allowing for creativity in terms of shapes, sizes, and flavors. Need more ideas? Try my Nutella Meringues recipe!
Vanilla meringue cookies can last 3 to 5 days if stored properly. Store the cookies in an airtight container with parchment paper separate between layers at room temperature for up to 5 days or in the freezer for up to 1 month. You can always make a large batch and serve it during holidays, family gatherings, or make it as a sweet gift for friends.
Recipe Ingredients
Easy vanilla meringue cookies call for only a few basic ingredients:
- Egg whites
- Vanilla extract
- Cream of tartar
- Salt
- Sugar
- Sprinkles, optional
See the recipe card for full information on ingredients.
How To Make Vanilla Meringue Cookies
To make the airy, light, and delicious vanilla meringue cookies, we start by beating the room-temperature egg whites.
Preheat oven to 110°C (230°F). Prepare a baking sheet lined with parchment paper.
Beat egg whites with vanilla extract, cream of tartar, and a pinch of salt until foamy. Continue beating it while adding the sugar. Gradually add the sugar to make sure it’s fully dissolved and get a balanced sweetness.
Once the meringue becomes glossy and has stiff peaks, transfer it to a piping bag attached with a star tip.
Pipe it onto a baking sheet lined with parchment paper. Bake for 1 hour in a preheated oven until crisp on the outside.
It’s the key to leave the meringue cookies in the oven for at least 1 hour with the door closed, so they won’t come out sticky once exposed at room temperature. Remove from the oven, and cool completely at room temperature before storing in an airtight container.
Baking Tips
For the best homemade vanilla meringue cookies, please follow my tips below:
- Ensure that your mixing bowl, beaters, and any utensils you use are clean and dry, as any contaminants can affect the stability of your meringue.
- Use room temperature egg whites. This will help them whip up more easily and create a more stable meringue.
- When adding sugar to the egg whites, do so gradually, about a tablespoon at a time. This helps the sugar dissolve and incorporate evenly into the meringue.
- Beat the egg whites until they form stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue falling out.
Frequently Asked Questions
The baking time for vanilla meringue cookies can vary depending on your oven and the size of the cookies you’re making. However, as a general guideline, you should bake vanilla meringue cookies at a low temperature (usually between 200°F to 250°F or 90°C to 120°C) for about 1 to 1.5 hours.
To find the ideal baking time for your specific meringue cookies, it’s a good idea to start checking them around the 1-hour mark, and then continue baking as needed until they are dry and crisp. Remember that once they are done baking, you should turn off the oven and let them cool inside the oven with the door closed to avoid rapid temperature drop, which can cause cracking.
Here are some tips to help you keep your meringue cookies crisp and avoid stickiness:
Store the completely cooled vanilla meringue cookies in an airtight container helps to keep out moisture. If you need to stack the cookies in the container, place a piece of parchment or wax paper between each layer. This prevents the cookies from sticking together.
Keep the airtight container in a cool, dry place. Avoid storing meringue cookies in areas with high humidity, as they can absorb moisture and lose their crisp texture.
Always keep these meringue cookies away from sunlight.
This recipe has 83 calories per serving.
What To Serve With Vanilla Meringue Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Vanilla Meringue Cookies
Ingredients
- 3 (100 g) large egg whites
- 1 1/2 teaspoons (6 g) vanilla extract
- 1/4 teaspoon (1 g) cream of tartar
- 1 pinch (0.4 g) salt
- 2/3 cup (85 g) sugar
- 2 tablespoons sprinkles , optional, for decoration
Instructions
- Preheat the oven to 110°C (230°F). Line a baking sheet with parchment paper and set aside.
- Using a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites, vanilla extract, cream of tartar, and salt until foamy. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until glossy, stiff peaks form, which should take about 3 to 5 minutes.
- Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe out meringue rounds about 1.5 inches in diameter, spacing them 2 inches apart on the prepared baking sheet. Sprinkle the tops with your choice of sprinkles.
- Bake the meringue cookies for 50 minutes to 1 hour, or until they are crisp on the outside. Turn off the oven and leave the cookies inside with the door closed for 1 hour to cool and dry out further. Once cooled, remove the cookies from the oven and let them cool completely on the baking sheet. Store them in an airtight container at room temperature to keep them crisp and prevent them from becoming sticky.
Video
Notes
- Ensure that your mixing bowl, beaters, and any utensils you use are clean and dry, as any contaminants can affect the stability of your meringue.
- Use room temperature egg whites. This will help them whip up more easily and create a more stable meringue.
- When adding sugar to the egg whites, do so gradually, about a tablespoon at a time. This helps the sugar dissolve and incorporate evenly into the meringue.
- Beat the egg whites until they form stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue falling out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
