Easy Meringue Cookies

These Easy Meringue Cookies are light, airy, and melt in your mouth! Perfect for any occasion with just a few simple ingredients.

Prep Time 15

Cook Time 2

Total Time 2 15

Course Dessert

Cuisine American

Servings 12 servings

Preheat your oven to 225°F (110°C). This low temperature is key to slowly drying out the meringues, ensuring they become crisp.
Line a baking sheet with parchment paper. This will prevent the meringues from sticking and make cleanup a breeze.
In a large mixing bowl, combine the room temperature egg whites, cream of tartar, and salt. Using your electric mixer, beat the egg whites on medium speed until they become foamy.
Once the egg whites are foamy, slowly add the sugar, one tablespoon at a time. This gradual addition is crucial for achieving a stable meringue. Continue beating on high speed until stiff peaks form and the mixture is glossy, about 5-7 minutes.
Gently fold in the vanilla extract using a spatula, being careful not to deflate the meringue.
Using a piping bag or a spoon, dollop or pipe the meringue onto the prepared baking sheet. You can create small peaks or swirls for added texture.
Place the baking sheet in the preheated oven and bake for approximately 1.5 hours. The meringues should be dry to the touch and easily lift off the parchment paper.
Once baked, turn off the oven and let the meringues cool inside for at least 30 minutes. This will help them maintain their texture. Once cool, serve and enjoy your Easy Meringue Cookies!

Store meringue cookies in an airtight container at room temperature to keep them fresh for up to two weeks.
For a chocolate twist, add 2 tablespoons of cocoa powder to the mixture before baking.
Ensure all equipment is grease-free to help the egg whites whip properly and form stiff peaks.
Use room temperature egg whites to achieve the best volume and stability in your meringue.

Keyword Cookies, Easy, Light, Meringue, Quick