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Crisp vanilla egg white cookies recipe

Crisp Vanilla Egg White Cookies

Light, crisp, and airy egg white cookies made with whipped egg whites, superfine sugar, cream of tartar, and vanilla. These classic meringue cookies are naturally gluten-free and perfect for using leftover egg whites.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
1 hour
Total Time 2 hours 45 minutes
Servings: 36
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites approximately 105 g
  • 175 g superfine sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon fine salt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 225°F (110°C).
  2. Line two baking trays with parchment paper.
  3. Place the egg whites in a completely clean glass or metal mixing bowl and beat until foamy.
  4. Add the cream of tartar and fine salt.
  5. Continue beating until the egg whites form soft peaks.
  6. With the mixer running, add the superfine sugar one tablespoon at a time.
  7. Beat on medium-high speed until the meringue becomes thick, glossy, and holds stiff peaks.
  8. Gently fold in the vanilla extract.
  9. Transfer the meringue to a piping bag or spoon small, evenly sized portions onto the prepared baking trays.
  10. Bake for 70–90 minutes, until the cookies are dry, pale, and lift easily from the parchment paper.
  11. Turn off the oven and leave the cookies inside for 1 hour so they cool and dry gradually.
  12. Remove the cookies from the oven, cool completely, and store in an airtight container.

Notes

Make sure the mixing bowl and whisk are completely free from grease or egg yolk. Add the sugar gradually for a smooth, stable meringue. The cookies are ready when they are dry, remain pale, and lift easily from the parchment. Store completely cooled cookies in an airtight container at room temperature for up to two weeks.