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

Total Time2 10

Course: Cookies

Cuisine: Baking Recipes

Keyword: Vanilla Meringue Cookies

Servings: people

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.

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.