Meringue Cookies Recipe

Ingredients

• 4 large Egg Whites (room temperature, separated carefully to avoid yolk)
• 200 grams Superfine Sugar (also called caster sugar; dissolves easily for smooth meringue)
• 0.25 teaspoon Cream of Tartar (stabilizes egg whites; can substitute with vinegar or lemon juice)
• 1 pinch Salt (enhances structure and flavor)
• 5 ml Vanilla Extract (adds subtle flavor; can replace with almond extract or peppermint oil)
• 2 drops Pink Gel Food Coloring (optional, for pink batch; gel gives vibrant color without extra liquid)

Instructions

1. Sanitize the Mixing Bowl

   Wipe the bowl with a little vinegar or lemon juice, rinse, and let it dry completely to remove any fat.

   Time: PT5M

2. Separate Egg Whites

   Separate four room‑temperature egg whites using clean hands, discarding any yolk that falls in.

   Time: PT3M

3. Add Stabilizers

   Add a pinch of salt and 1/4 teaspoon cream of tartar to the egg whites.

   Time: PT2M

4. Begin Whisking

   Start the mixer on low, then gradually increase to high until the whites become frothy.

   Time: PT2M

5. Incorporate Sugar Slowly

   Add the superfine sugar one tablespoon at a time, letting each addition dissolve completely before adding the next.

   Time: PT10M

6. Reach Stiff Peaks

   Continue whisking until the mixture forms stiff, glossy peaks and a spatula test shows no gritty sugar.

   Time: PT5M

7. Flavor and Color

   Add 5 ml vanilla extract and, for the pink batch, a few drops of pink gel food coloring; fold gently with the spatula.

   Time: PT2M

8. Prepare Piping Bags

   Fit one piping bag with the 846 closed‑star tip for the plain batch and another bag with the 869 open‑star tip for the pink batch.

   Time: PT3M

9. Pipe the Cookies

   Pipe uniform meringue shapes onto a parchment‑lined baking sheet, spacing them about 1 inch apart and avoiding large air bubbles.

   Time: PT10M

10. Bake

    Place the sheet on the center rack and bake at 200°F (93°C) for 1 hour.

    Time: PT1H

    Temperature: 200°F

11. Dry in the Oven

    Turn off the oven, keep the door closed, and let the cookies sit for an additional hour (or up to overnight) to fully dry.

    Time: PT1H

12. Cool and Store

    Remove the sheet, let the meringues cool on a wire rack, then transfer to an airtight container.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

7 g

Fat

0 g

Fiber

0 g