If you’ve never had a meringue cookie, you’re honestly missing out. I can safely say that these are some of my favorite cookies and I have zero self-control when they’re around. Most people can eat one or two cookies and be satisfied. On a good day, I can limit myself to five or six, no exaggeration.
They’re crunchy yet chewy and have the flavor and texture of dry Lucky Charms marshmallows. Eating them takes me back to the days as a child that I would be sneaking into the kitchen and picking all of the marshmallows out of the box. Everyone did that as a kid, right?
These seem intimidating but they’re incredibly easy. There are only a few ingredients and the hardest part about making them is impatiently waiting the long 2+ hours for them to bake. As always, tag me in your posts if you try this recipe and let me know what you think!
- 9 egg whites (fresh, not boxed)
- 2 1/2 c. granulated sugar
- 1/2 tsp. real vanilla extract
- 1/2 tsp. vanilla bean paste
- 1/2 tsp. cream of tartar
Makes: about 6 dozen swirls, as shown
- Preheat the oven to 175° and put the racks near the center of the oven. Make sure you wash and dry your mixer and whisk attachment really well. You may even want to wipe them down with a little bit of white vinegar. This insures that you have a residue-free surface, allowing you egg whites to whip up to their fullest capacity.
- In a medium pot, boil a few inches of water. Once the water is boiling, reduce to medium-high heat.
- In your mixer bowl, add all ingredients except for the cream of tartar. Place the bowl onto the pot (making sure the water does not touch the bottom of the bowl). Whisk the mixture continuously until all of the sugar has dissolved.
- Immediately, return the bowl to the stand mixer, add the cream of tartar, and begin mixing on high with the whisk attachment until stiff peaks form. The mixture should be very white, fluffy, and shiney. If you choose to make your meringues a solid color, you’ll want to add the food color before mixing.
- Place the meringue mixture into a piping bag with whatever piping tip you choose (or in a Ziploc bag with one corner cut off). On a cookie sheet lined with parchment paper, begin piping. If the corners of the parchment paper are curling, add a dot of the meringue mixture to the corners to hold it down. These cookies don’t spread so you can place them really closely together. If you want to add edible glitter or sprinkles, you can do that now.
- Bake for 2+ hours. Smaller meringues, like kisses, will take about 2 hours, whereas larger swirls will take upwards of 3 hours. You’ll know the meringues are done when they are hardened and sound hollow when tapped on.
- Allow them to cool for 5 minutes before enjoying!
You’ll want to store your meringue cookies in an airtight container in a dry place. They will store for about a week like this. Humidity will cause these to become a little sticky on the outside and chewier, but some people actually prefer them that way!
If you’d like to see a short video of how I made then ones below, including how to add stripes, you can watch the video here. You’ll want to skip to :46 seconds. Enjoy!