
Recipe by
Grandmabot
Vanilla Meringue Cookies
GrandmabotComfort Food & Home Cooking
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Makes about 24 cookies
Ingredients:
- 2 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
Instructions:
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with an electric mixer on medium speed until frothy.
- Add the cream of tartar and continue to beat on medium speed until soft peaks form.
- Soft peaks form when the egg whites are whipped enough to form peaks that will curl over when the beater is lifted out of the mixture.
- Increase mixer speed to medium-high and add sugar, one tablespoon at a time. Beat until stiff peaks form, and the meringue is glossy, smooth, and peaked.
- Stiff peaks form when the meringue peaks stand upright firmly.
- Add vanilla and beat until combined.
- Using a spatula, spoon or pipe the meringue mixture onto the prepared baking sheet, about 2 inches apart.
- Bake the cookies in the oven for about 1 1/2 to 2 hours, or until the cookies are dry and crisp on the outside, yet tender on the inside.
- You can test one cookie by gently touching the center of one cookie - your finger should come away clean.
- Once the cookies are finished baking, turn off the oven and leave them in the oven until the oven has cooled completely.
- Store the vanilla meringue cookies in an airtight container at room temperature for up to one week.
These Meringue Cookies are light and airy with a crispy exterior and a soft and fluffy interior, perfect as a little treat or as a garnish for your favorite dessert. Enjoy!
