Meringue Cookies Recipe

I’m a huge fan of anything that is sweet, can be made quickly and uses ingredients that I already have in my home.  Those are just a few of the many reasons I love meringues.  This was my mom’s meringue cookie recipe – I loved them long before I knew they are only 30 calories each. Now I love them even more!
6 egg whites
1/4 tsp cream of tarter
1 1/2 c sugar
1/4 tsp vanilla {or another flavoring: I recommend almond extract, orange extract or peppermint extract as well}
Line cookie sheets with parchment paper and preheat oven to 200 degrees.  In a mixing bowl, beat egg whites until foamy and stiff.  {If using a KitchenAid, gradually work up to speed 8}.  Add cream of tarter.  Add sugar 1/2 cup at a time.  Add vanilla and desired food coloring.  I usually prefer subtle pastels, which require 4 drops.  Beat until the whites form a stiff peak.  Using a teaspoon, drop onto lined cookie sheets or pipe with an icing bag and tip.  I prefer to use larger tips for meringues and disposable icing bags for quick cleanup {both found at craft stores}.  Bake approximately 60 minutes.  Do not let them brown.
These little treats keep well and make great gifts or favors.
{Yields 80}
For coordinating St. Patrick’s Day free printable, click here.

Julie Blanner is the voice behind Coordinately Yours, a stylish lifestyle blog filled with do-it-yourself inspiration for effortless entertaining, home design and thoughtful gift-giving.

14 Comments

  • Reply February 21, 2012

    MyFudo™

    I love these elegant white treats. I can add in crushed almonds in them too. Adds flavor. Thanks for sharing…

  • Reply February 21, 2012

    Neesha

    I love meringues. They’re so simple and yet elegant. Your photos are lovely. I think I’m going to bring these to my next dinner party.

  • Reply February 22, 2012

    Anonymous

    That looks sweet! These photos are making me drool.

  • Reply February 29, 2012

    Jaf Gifts

    That is totally sweet! I could eat a bunch of those in one sitting!

  • Reply February 29, 2012

    sugarswings

    so pretty!

  • Reply April 6, 2012

    Anonymous

    What temperature do you bake them in? Thanks!

  • Reply April 12, 2012

    Anonymous

    I must have missed the temp. LOL :P I tried these for Easter and they were a hit. After a few hours they became very sticky. My moms says I can’t help it; that it’s due to the humidity in the air. Should I bake them longer to make them last a little longer? They were just beautiful BTW!

  • Reply April 12, 2012

    Julie Blanner

    I’m glad everyone enjoyed them! While humidity may vary by location or even by day, I don’t have a problem with it usually in KS. I would suggest keeping them out versus storing in an airtight container.

  • Reply April 17, 2012

    Anonymous

    Thanks! I can’t wait to make them again. Bridal showers, baby showers, holidays… the list goes on. Thanks for the easy-peasy recipe! ;)

  • Reply March 30, 2013

    Terra

    I love the idea of using a few drops of food coloring to make them a bit more festive!
    I made them tonight to serve on Easter, but they are too sticky to get off the parchment paper. Should I have baked them longer, or should I leave them out to harden?

  • Reply March 30, 2013

    Julie Blanner

    Terra, oh no! Likely bake them longer. Anything egg white can be a little fussy and depend on humidity. Hopefully they’ll come right off for you this morning!

  • Reply February 6, 2014

    Claire

    Hi
    I was just wondering how long these will keep for in an airtight container?

    Thanks
    Claire

    • Reply February 6, 2014

      Julie

      Honestly, it depends on your humidity level. Up to a week!You just want them to have a little crunch.

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