Easy Meringue Cookies

Introduction: Easy Meringue Cookies

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make Meringue cookies. This easy meringue cookie recipe only requires 4 ingredients! Technically you can even reduce it down to 2 ingredients if you really wanted to. Meringue cookies are awesome! The taste kind of reminds me of the little marshmallows in the cereal, Lucky Charms. They look so cool and keep their shape really well, you can do all kinds of different shapes. If I can do it, you can do it. Let's get baking!

Don't forget to follow me and check out my other Instructables. :)

Follow the easy steps below or watch the video tutorial or do both! :)

Step 1: Ingredients and Tools

You can print the full recipe here if you like.

Ingredients:

  • 2 large eggs (only need the egg whites)
  • 1/4 tsp. cream of tartar (this optional ingredient helps stabilize the egg whites)(1g)
  • 1/2 cup superfine white sugar/caster sugar (115g)
  • 1/8 tsp. vanilla extract (optional)

Tools:

  • Hand mixer or stand mixer
  • Bowls (ideally glass or metal) plastic bowls don't work as well
  • Parchment paper
  • Baking sheet pan or cookie sheet
  • Spoon
  • Piping bag or plastic bag with any tip you want (optional)

Step 2: Separate the Egg Whites

Begin by separating out the egg whites into a large bowl. I generally crack the egg in half and then shuffle the egg yolk from eggshell to eggshell allowing the egg white to fall into the bowl. Or just use an egg white separator.

Step 3: Cream of Tartar and Soft Peaks

Now mix the egg whites with a stand or hand mixer until it is pretty frothy using a medium speed. Then add in the cream of tartar. Turn the mixer on again and mix on medium speed until soft peaks form. A soft peak will barely hold its shape but fall over easily, and you will still see the tiny bubbles.

Step 4: Sugar Time

Next, turn the mixer on high and add the superfine/caster sugar in one teaspoon at a time. This will allow the sugar to dissolve into the egg whites.

Tip: If you don't have superfine/caster sugar, add your white granulated sugar to a food processor and run it for 30 seconds to a minute. :)

Step 5: Vanilla Extract and Stiff Peaks

Now once the sugar has been incorporated add in the vanilla extract and mix a little bit longer until you have stiff peaks. The mixture will be thick and glossy looking. It will kind of resemble shaving cream. When you create peaks with the beaters they will stand proudly, maybe the very tips will limp over a tiny bit. Also if you turn to bowl over, everything stays put.

Step 6: Pipe and Bake

Preheat the oven to 200 F/93 C. and then prepare a baking pan with parchment paper. Now add the meringue to a piping bag or plastic bag. Include whatever tip that you like. Since meringues hold their shape when baking you can go nuts with the designs. You can also just dollop the meringue onto the parchment paper-lined baking sheet with spoons. Space them close together, they won't spread while baking. Now bake them on the middle rack position for 1 hour. After the hour is up, turn off the oven, don't open it. And let the meringue cookies gradually cool for 30 to 45 minutes inside the oven.

Step 7: Finished Meringue Cookies

Once they come out of the oven you will notice they kept their shape beautifully and they won't have any browning from baking. When you bite into it, they will have a slightly crispy outer shell and be softer on the inside kind of like a marshmallow texture. So yummy! This recipe makes about 18 small meringue cookies. Enjoy! :)

Step 8: Video Tutorial

Print the recipe here.

Now check out those steps in action by watching the video tutorial.

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    17 Comments

    0
    Frofina
    Frofina

    5 months ago

    Can you use powdered sugar, or does it have to be caster sugar?

    0
    Frofina
    Frofina

    Reply 5 months ago

    Ok, thanks!

    0
    splitthebanana
    splitthebanana

    Question 7 months ago on Step 1

    Hi! I was wondering what superfine sugar is I was thinking it was powered sugar but I’m not quite sure. Thanks!

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Answer 7 months ago

    Hi there! Superfine or sometimes referred to as caster sugar, is in between granulated sugar and powdered sugar. You can definitely still use granulated sugar, but it won't be quite as smooth. :)

    0
    splitthebanana
    splitthebanana

    Reply 7 months ago

    Thanks!

    0
    delweb2015
    delweb2015

    1 year ago

    Bery hood meringues! I like the way you pictured them made with a spoon as well as different star tips.

    0
    GarrettF22
    GarrettF22

    1 year ago

    It’s German ands Calle divinity

    0
    F. BrianH
    F. BrianH

    1 year ago

    My mom would make these with chocolate chips in them during the holidays when I was a kid. I've made them with my daughter a couple times (with and without the chocolate) and they never turn out this nice. I'll have to compare with my moms recipe card, because I'm sure there are details here she didn't write down and just did automatically that we didn't know she would do.. I'll follow your recipe and see if we can do better than before!

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 1 year ago

    Cool!! :) Yeah, give this one a shot and let me know how they turn out. :)

    0
    Meglymoo87
    Meglymoo87

    1 year ago

    Those look too delicate to eat--like fluffy white clouds! Seriously, great job! Beautiful execution!

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 1 year ago

    Thank you so much!! haha they totally are like clouds! You don't feel guilty at all eating them.