This Meringue cookie recipe uses egg whites as the main ingredient. It’s simple to make and with clear instructions and video, it’s a sure success!
Sweet Meringue Cookies in Few Easy Steps
Got too many leftover egg whites? We’ve got you covered!
Baking cookies can be one of the most rewarding things you can do in the kitchen. White chocolate chips may come to mind, but if you’re looking for new cookie recipes for your next tea party, then our sweet meringue recipe is a must-try. They’re quick and easy to make, and there are so many variations that it’s hard ever to get bored.
Meringue cookies are a dessert made with three essential ingredients – the cream of tartar, corn starch, and egg whites. The outcome will be a plain, sweet cookie with a sugary crust and an airy texture. For the full recipe of our Sweet Meringue Cookies:
Equipment
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electric mixer
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cookie baking sheets
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parchment paper
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extra large piping bag
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Tip
Ingredients:
Making Meringue Cookie is very simple easy to make, and the ingredients are easy to access. Some of them could be in your pantry.
- 8 large egg whites room temperature
- 1 teaspoon Cream of Tartar
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon Ube extract
Meringue Cookie Recipe step by step Instruction
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Preheat oven at 225 F. Line a large cookie sheet with parchment paper and insert a large piping bag with the tip of your choice. I use 1 D tip.
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Place the mixing bowl in the electric stand mixer and attach the whisk attachment.
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Place egg whites in the mixing bowl and mix on low until the egg white turns foamy. Add in the salt and cream of Tartar. Increase speed to high.
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With the mixer of high, gradually add granulated sugar, one-fourth cup at a time, and mix for one minute in each addition.
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Continue mixing on high until the sugar is dissolved. At this stage, the mixture should be double in size, and the mixture is smooth. To test, get s small amount of the mixture and rub it between your fingers. The mixture is dissolved when you can’t feel sugar particles between your fingers.
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Mix on high until the stiff peaks. You can add in vanilla and Ube extract.
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Transfer meringue mixture in a large piping bag fitted with 1 D tip—pipe meringue mixture in the prepared cookie sheet. You can pipe the meringue cookies close to each other since the combination doesn’t spread.
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Bake meringue cookies at 225 F (105 C) for one hour. Don’t open the oven while baking. Turn off the oven and leave the meringue cookies in the oven for two more hours. Don’t open the range during this time.
How do I know when my cookies are done?
Baking time can vary from oven to oven, but you should start checking on them within 15 minutes. When they’ve risen, and a crust has formed, it’s time to test their doneness by pulling one out of the oven. If it has a “shell-like” exterior and is easy to remove from the pan, then your batter is ready!
Can I add more flavors to my meringue cookie recipe?
Aside from your classic vanilla meringue cookies mix, you can add more flavors to make unique chewy meringues based on your preferences. Let’s check out some from our baking sheet for more meringue recipes, shall we?
Chocolate Chip Meringue Cookies. You can add chocolate chips or cocoa powder for classic semi-sweet chocolate chip meringue cookies. Your meringue batter will be a combination of vanilla and dark chocolate, perfect for individuals who don’t have a sweet tooth.
Lemon Meringue Cookies. This is a sweet variation of traditional meringues, with a tart citrus kick. The lemon mixture is usually raw egg whites, sugar, and lemon juice. Traditional recipes call for simple syrup to be poured over the batter before baking to make a crisp crust that cracks when you bite into it!
Peppermint Meringue Cookies. Another meringue mixture to go for is adding crushed peppermint candy canes to your whole batch of egg white, sugar, and regular vanilla extract. It is a holiday favorite and one of the most popular variations. This great recipe will give your classic meringue cookies extra special.
More Recipe Using Egg Whites:
Equipment
- cookie baking sheets
- parchment paper
- extra large piping bag
- Tip
Ingredients
- 8 large egg whites room temperature
- 1 teaspoon Cream of Tartar
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon Ube extract
Instructions
- Preheat oven at 225 F. Line large cookie sheet with parchment paper and insert large piping bag with tip of your choice I use 1 D tip.
- Place mixing bowl in the electric stand mixer and attach whisk attachment.
- Place egg whites in the mixing bowl and mix on low until the egg white turns foamy. Add in the salt and cream of Tartar. Increase speed to high.
- With the mixer of high, gradually add granulated sugar, one fourth cup at a time and mix for one minute in each addition.
- Continue to mix on high until the sugar is completely dissolved. The mixture should be double in size. Sugar is completely dissolved when the mixture is not smooth. To test, get s small amount of the mixture and rub it in between your fingers. Mixture is dissolve when you can't feel sugar particles in between your fingers.
- Mix on high until the stiff peaks. At his stage, add in vanilla and Ube extract.
- Transfer meringue mixture in a large piping bag fitted with 1 D tip. Pipe meringue mixture in the prepared cookie sheet. You can pipe the meringue cookies close to each other since the mixture don't spread.
- Bake meringue cookies at 225 F (105 C) for one hour. Don't open the oven while baking. Turn of the oven and leave the meringue cookies in the oven for two more hours. Don't open the oven during this time.
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