Meringue Cookies

You can create refreshing, air-filled, crispy meringue cookies recipe that are prepared in no time. The recipe makes soft but crispy meringue cookies with a smooth eating experience. They serve well at special events along with regular day treats. Each meringue cookies needs just four typical components to work well. You can prepare the cookies fast using basic steps. You can eat these cookies as dairy-free snacks because their texture feels both light and airy along with soft and crispy. They contain low calories compared to regular cookies. 

These cookies suit all holidays, including Valentine’s Day, Easter, Christmas, and birthday parties. Form your cookies in any size and shape you want. You can prepare the cookies with vanilla extract, yet peppermint and almond flavorings work well too. A quality meringue needs no cream of tartar to deliver fantastic taste. This article gives simple steps to make meringues without cream of tartar. You’ll find all the needed ingredients, equipment, and storage tips.

Ingredients of Meringue Cookies 

• 4 large egg whites 
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Equipment

• Mixing bowl 
• Electric mixer or whisk.
• Rubber spatula
• Baking sheet or parchment paper

Making Process

Step 1: Preheat the oven to 200°F.

Step 2: You need to make sure your bowl is spotless and your whisk is nothing but clean egg whites not containing any yolk. Prepare two baking sheets with parchment paper.

Step 3: Lemon slice, wipe your stand mixer bowl and whisk!

Step 4: Whisk egg whites and vanilla on medium-high speed in the stand mixer until soft peaks form.

Step 5: Mix the mixer on low speed with the paddle attached; gradually add sugar in my stand mixer with a spoon as you go. After each addition, beat well enough until the sugar is in.

Step 6: Stiff Peaks Once the sugar has been beaten in, beat for about 4 minutes until the sugar has just dissolved and the mixture is glossy and stiff. The sugar should be melted completely, and the rubbing between fingers should not emit any grittiness. Do not overmix!

Step 7: Use a large star tip in the piping bag and pipe the meringue into a large pastry bag. Pipe out 1.5-inch cookies onto two lined baking sheets, with 1 inch between each cookie. They will dry out a little and spread both in the pan.

Step 8: Bake for 60 minutes, then turn the oven off. Do not open the oven door. Leave the cookies inside until they are completely cold.

Step 9: The outside should be crisp, lift off your baking sheet without it sticking, and it should sound hollow when tapped on the bottom.

Storage Tips

Room Temperature & Refrigerator: Cookies can be stored at room temperature for up to 3 days and will stay fresh in the refrigerator for up to 7 days.

Freeze: You can freeze meringue in a suitable container for up to 3 months. Let it thaw at room temperature.

Nutrition

• Calories: 24 kcal
• Carbohydrates: 5g
• Sugar: 5g
• Sodium: 5mg
• Potassium: 5 mg 

FAQ

Why are my meringues chewy?

A: Meringue cookies can turn chewy if they sit too long before baking or if they soak up moisture from the air.

Does superfine sugar have an alternative in powdered sugar for my recipe?

A: No. Powdered sugar is not recommended. The cornstarch it contains can make the meringue chewy.

Does adding food coloring work for meringue cookies?

A: You can mix food coloring gel into the meringue before placing it on the baking tray for lively results.

Conclusion

This cream of tartar-free meringue cookies recipe offers a simple way to make a classic dessert. Learning meringue techniques is easy. The recipe uses simple ingredients and clear steps. People will appreciate these cookies no matter how they use them. The recipe offers easy steps for making a lovely homemade meringue cookie recipe.