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Easy Vanilla Meringue Cookies

Light, crisp vanilla meringue cookies made with leftover egg whites, sugar, cream of tartar, and vanilla. An easy egg white dessert with a delicate texture and simple ingredients.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites approximately 90–105 g
  • 3/4 cup superfine or caster sugar 150 g
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 small pinch salt optional
  • Gel food coloring optional

Method
 

  1. Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
  2. Separate the cold eggs carefully, making sure no yolk gets into the whites. Let the egg whites stand for about 20 minutes to lose some of their refrigerator chill.
  3. Place the egg whites in a completely clean and dry glass or metal mixing bowl.
  4. Beat the egg whites with an electric mixer until they become foamy.
  5. Add the cream of tartar and continue beating until soft peaks begin to form.
  6. Add the sugar gradually, a small amount at a time, while continuing to beat the egg whites.
  7. Continue beating until the meringue becomes thick and glossy and forms stiff peaks when the whisk is lifted.
  8. Beat in the vanilla extract. Add a small amount of gel food coloring if desired.
  9. Transfer the meringue to a piping bag or spoon small portions onto the prepared baking sheet.
  10. Bake at 225°F (110°C) for 75–90 minutes, until the meringues are dry and crisp.
  11. Turn off the oven and allow the meringues to finish drying and cooling for about 30 minutes.
  12. Remove from the baking sheet only after the meringues have cooled completely. Store in an airtight container away from humidity.

Notes

Use a completely clean and dry glass or metal bowl because even a small amount of grease or egg yolk can interfere with whipping.
Separate eggs while they are cold, then let the whites stand for about 20 minutes before whipping.
Add the sugar gradually rather than all at once.
Stop beating when the meringue is glossy and holds stiff upright peaks. Overbeaten egg whites can become dry and grainy.
Avoid adding too much liquid flavoring because excess moisture can weaken the meringue.
Cool the cookies completely before storing them.
Store plain meringue cookies in an airtight container at room temperature and keep them away from humidity.