Easy Meringue Cookies Recipe

Steps

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1. 1
   Preheat the oven to about 200°F (93°C). Separate 4 egg whites from the yolks, making sure no shell or yolk gets in. Use a completely clean, grease-free mixing bowl (wipe with vinegar if needed).
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2. 2
   Add cream of tartar and a pinch of salt to the egg whites. Beat on low speed, gradually increasing to medium, until frothy.
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3. 3
   Sift the granulated sugar (or pulse in a food processor) to remove any large sugar crystals that can cause cracking or graininess in the baked meringue.
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4. 4
   Increase mixer speed to high and slowly sprinkle in the sugar, a little at a time like gentle rain, allowing it to dissolve fully as you mix, until the meringue turns glossy and thick.
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5. 5
   Add the vanilla extract and continue beating on high, scraping down the bowl once to check for leftover sugar. Keep mixing until the meringue feels completely smooth (not gritty) when rubbed between your fingers — this can take up to 10 minutes.
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6. 6
   Line two baking sheets with parchment paper and fit a piping bag with a star tip. Dab a bit of meringue under the corners of the parchment to anchor it in place.
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7. 7
   Pipe the meringue into your preferred shapes — kisses, dollops, bars, swirls, or nests — hovering the tip just above the surface, squeezing, then pulling up gently to finish each shape.
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8. 8
   Bake the piped meringues in the preheated oven at about 200°F for 1 hour. Then turn off the oven and leave the meringues inside with the door closed for another 1–2 hours until completely dried out.
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9. 9
   Once fully cooled, enjoy the meringue cookies as is, or dip the base in dark or white chocolate for extra flavor. Store in an airtight, dry container for up to two weeks.
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