Description

These Crispy Meringue Cookies are a light, sweet, and perfectly crispy treat made from whipped egg whites and sugar. They offer a classic, airy texture with a delicate crunch, ideal for a gluten-free and vegetarian dessert option.

Ingredients

4 large egg whites at room temperature
1 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat and Prepare Baking Sheets: Preheat the oven to 225°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites on medium speed until they become foamy, which helps build air into the mixture.
Add Stabilizers: Add the cream of tartar and pinch of salt to the egg whites and continue beating until soft peaks form, providing structure for the meringue.
Incorporate Sugar: Gradually add the sugar one tablespoon at a time while beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved, ensuring a smooth texture and crispiness.
Add Vanilla: Beat in the vanilla extract just until combined to add flavor without deflating the mixture.
Shape Meringues: Pipe or spoon small mounds of the meringue mixture onto the prepared baking sheets, spacing them slightly apart to allow air circulation and prevent sticking.
Bake: Bake for 75 to 90 minutes until the cookies are dry, crisp, and easily lift off the parchment paper—this slow, low-temperature baking dries them thoroughly.
Cool: Turn off the oven and let the meringues cool completely inside with the door slightly ajar to prevent cracking and maintain their crispy texture.

Notes

Use superfine sugar for the smoothest texture and quicker dissolution.
Avoid baking on humid days as moisture can prevent the cookies from crisping properly.
Store meringue cookies in an airtight container at room temperature to maintain crispness and freshness.