Description
Crispy Meringue Cookies are a light, sweet treat that feature an airy texture and a perfectly crisp exterior. These delicate cookies are made by whipping egg whites with sugar and cream of tartar, then slowly baking them at a low temperature to achieve an ethereal crunch. Ideal as a gluten-free and vegetarian dessert, they can be customized with vanilla, food coloring, or a drizzle of chocolate for added flair.
Ingredients
Scale
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: food coloring or chocolate drizzle for decoration
Instructions
- Preheat the Oven: Set your oven to 225°F (about 107°C) and line two baking sheets with parchment paper to prevent sticking.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form, which means the peaks gently hold their shape.
- Add Sugar Gradually: Slowly add the sugar one tablespoon at a time while continuing to beat. Continue whipping until you get stiff, glossy peaks and the sugar is fully dissolved, ensuring a smooth texture without gritty sugar.
- Incorporate Flavorings: Gently fold in the vanilla extract along with any food coloring if you wish to add color, using a spatula to not deflate the meringue.
- Shape the Meringues: Using a piping bag or spoon, drop or pipe small mounds of the meringue onto the prepared baking sheets. Space each mound about 1 inch apart to allow even baking.
- Bake Low and Slow: Bake the meringues for 1 hour to 1 hour and 15 minutes. They should be dry and crisp on the outside but not browned.
- Cool in Oven: Turn off the oven and crack the oven door open slightly. Let the meringues cool completely inside to prevent cracking from sudden temperature changes.
- Optional Decoration: Once cooled, drizzle with melted chocolate for added texture and flavor if desired.
Notes
- Ensure there is no yolk in the egg whites as any fat will inhibit whipping and affect the texture.
- Use a clean, dry bowl and beaters to get optimal volume from the egg whites.
- Store meringue cookies in an airtight container at room temperature to maintain their crispness.
- For best results, avoid humidity as it will soften the meringues.
