Meringue Cookies

Ingredients

• 2 large Egg Whites (room temperature, separated from yolks)
• 0.25 teaspoon Cream of Tartar (helps stabilize the whites)
• 0.5 cup Caster Sugar (Super‑fine sugar) (adds sweetness and structure; use a kitchen scale for best results (100 g))
• 0.125 teaspoon Vanilla Extract (pure vanilla preferred)

Instructions

1. Prepare Egg Whites

   Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Let them sit at room temperature for about 10 minutes to improve volume.

   Time: PT5M

2. Add Cream of Tartar and Whisk

   Add ¼ tsp cream of tartar to the whites. Using the electric mixer on medium speed, whisk until the mixture becomes frothy, about 2 minutes.

   Time: PT2M

3. Incorporate Sugar Gradually

   With the mixer on low, add the caster sugar a tablespoon at a time, allowing each addition to dissolve before adding the next. Continue mixing until the mixture is thick, glossy, and forms soft peaks, about 8 minutes.

   Time: PT8M

4. Add Vanilla Extract

   Add 1⁄8 tsp vanilla extract and mix for another 1 minute until fully incorporated.

   Time: PT1M

5. Pipe the Meringues

   Transfer the glossy meringue to a piping bag fitted with a decorative tip. Pipe desired shapes onto a sheet pan lined with parchment paper, spacing them about 1 inch apart.

   Time: PT5M

6. Bake Low and Slow

   Place the pan in a pre‑heated oven set to 200 °F (93 °C). Bake for 60 minutes without opening the door.

   Time: PT1H

   Temperature: 200°F

7. Cool in the Oven

   Turn off the oven, keep the door closed, and let the meringues sit for an additional 30 minutes to finish drying out.

   Time: PT30M

8. Finish Cooling and Serve

   Remove the pan and allow the meringues to cool completely on a wire rack before serving.

   Time: PT5M

Nutrition Facts

Calories

20

Protein

0 g

Carbohydrates

5 g

Fat

0 g

Fiber

0 g