Vanilla Meringue Cookies

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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.

Prep Time10

Cook Time1

Leave in the oven1

Course: Appetizer, Dessert

Cuisine: French

Keyword: Vanilla Meringue Cookies

Servings: people

Calories: 71kcal

Preheat 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. Continue beating at high speed, gradually add the sugar 1 tablespoon at a time. Keep beating it until glossy, stiff peaks form, which should take about 3 to 5 minutes.
Transfer the mixture to a piping bag attached to a star tip. Pipe out a diameter of 1.5 inches, spacing them 2 inches apart on the baking sheet. Top them with sprinkles.
Bake for 50 minutes to 1 hour, or until they're crisp on the outside. Turn off the oven, and set the meringue cookies inside with the door closed for 1 hour. Remove from the oven and let them cool completely on the baking sheet. Store them in an airtight container and keep at room temperature to avoid them become sticky.

Recipe Adapted from: Taste of Home

Tips:

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, gradually add the sugar 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.