Meringue Cookies
These gorgeous pink meringue cookies are light and airy and perfect. They're also really simple and fun to make and melt in your mouth!
Servings: 50
Calories: 9kcal
Ingredients
- 2 Large Egg Whites
- ¼ tsp Cream of Tartar
- ½ cup White Granulated Sugar or Superfine Sugar*
- ½ tsp Vanilla Extract
- ¼ tsp Red Food Color Liquid, Optional*
Instructions
- Preheat the oven to 220°F (105°C). Line a baking tray with parchment paper. Set aside.
- Add the egg whites and cream of tartar to the bowl of your stand mixer. Starting at slow speed, gradually increase to medium speed until the mixture becomes foamy.
- Increase the speed to high and let it whip until white and creamy.
- Start pouring in your sugar slowly, while the mixer runs.
- Add in your vanilla extract and keep whipping until you have stiff peaks and a very thick marshmallow like texture.
- Add in your food coloring if you're using it and whip it again briefly to spread the color through.
- Add the mixture to a piping bag and pipe it out onto the prepared baking tray. The cookies can be quite close together as they don't really spread much when baking.
- Bake for an hour and then switch off the oven, but don't open the door. Let them sit in the oven for another hour before removing them from the oven.
Video
Notes
- Make sure you separate your egg whites correctly, there can't be any yolk mixed in or your egg whites may not want to whip up properly.
- You can either use white granulated sugar or superfine sugar (also called caster sugar). Superfine sugar dissolves very easily so it's a good choice, but I also find white granulated sugar to work great even if you don't get it all the way dissolved. It just creates more crunch to your meringues!
- If you want your meringues to be white then use a clear vanilla extract.
- If you want pink meringues then just note that you would need much less of a gel food coloring than you would of a liquid food coloring. Just add it in carefully and you'll see when you've got the right color.
- Keep them stored in an airtight container in the fridge or at room temperature where they will stay good for 2 weeks or longer. If there is any humidity though then the fridge is the best place to store them as they can get sticky/chewy in response to humidity. Placing them in the fridge fixes that quickly though.
- They are also freezer friendly for four months if you want to freeze them.
Nutrition
Serving: 1Meringue Cookie | Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 5mg | Sugar: 2g | Calcium: 1mg | Iron: 1mg