I like sweets. I like sweets with texture. Imagine a crunchy, yet airy treat that melts in your mouth. Imagine easy meringue cookies.
These cookies are so simple to make, and trust me when I say you’ll want to make more after these come out of the oven. They are that good!
To make them, you will need:
- 2 large egg whites, at room temperature
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
Preheat the oven to 225 degrees and line two baking sheets with parchment paper or nonstick baking mats.
In a medium bowl (or your stand mixer), combine the egg whites, salt, cream of tartar, and vanilla and beat until soft mounds form.
Slowly add the sugar until stiff peaks form. The mixture should still be shiny and smooth (foamy). If it looks dry or curdles up, it is over beaten.
After you have stiff peaks, fill a pastry bag with a star or round tip and pipe small one-inch cookies on the cookie sheet. I tried this recipe with several tips, including the round one. The results depend on the tip you use… if you are looking for a smooth cookie, use the round one.
*If you want different colored cookies, divide the meringue into separate bowls and add food coloring. If you wish to have sprinkles or candies on the meringues, this would be the time to mix/add those in, too.
Bake the cookies for one hour, and turn the pan after thirty minutes. When the baking time is complete, turn off the oven, but let the cookies finish drying out inside. Leave them in for about 30 minutes.
To determine if the cookies are done, crack one in half. The cookies should be airy and crunchy, not chewy. The bottom should be flat and peel right off of the parchment or baking mat.
This recipe will make about 3 dozen, depending on the size of your dollops. I hope you enjoy them as much as I do.