Introduction: Easy Meringue Cookies
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!
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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.
- 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)
- 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
- 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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