Meringue Cookie Recipe

Ingredients

• 6 large Egg Whites (fresh, room temperature recommended)
• 1 pinch Salt (fine sea salt)
• 1.5 cups Granulated Sugar (superfine preferred for smooth texture)
• 1 bean Vanilla Bean (split and scrape seeds into mixture)
• 0.125 teaspoon Cream of Tartar (powdered acid for stability and whiter meringue)
• 1 orange Orange Zest (zest only, no white pith; can substitute lemon or lime zest or omit)
• 3 drops Gel Food Coloring (orange, purple, fuchsia for striping (optional))
• 1 sheet Parchment Paper (cut to fit cookie sheet)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients, separate the egg whites, and set out the stand mixer, heatproof bowl, saucepan, spatula, piping bag, tip, parchment paper, and cookie sheet.

   Time: PT5M

2. Combine Egg Whites and Salt

   Place the 6 large egg whites and a pinch of salt into the stand mixer bowl and whisk on low speed just to break them up.

   Time: PT2M

3. Add Sugar and Vanilla

   Add 1½ cups granulated sugar and the scraped seeds of one vanilla bean to the bowl and whisk briefly to combine.

   Time: PT2M

4. Swiss‑Meringue Process

   Place the mixing bowl over a saucepan of simmering water (double boiler) and whisk continuously until the sugar has fully dissolved and the mixture feels smooth between your fingers, no graininess.

   Time: PT7M

5. Add Cream of Tartar

   Remove the bowl from heat, sprinkle in 1⁄8 teaspoon cream of tartar, and give a quick whisk to incorporate.

   Time: PT1M

6. Whip to Stiff Peaks

   Attach the whisk and whip on the highest speed until the mixture forms stiff, glossy peaks that stand up straight when the whisk is lifted.

   Time: PT6M

7. Incorporate Orange Zest

   Scrape down the sides of the bowl, add the zest of one orange, and fold gently with a spatula until evenly distributed.

   Time: PT2M

8. Prepare Piping Bag and Color

   Fit a disposable piping bag with a ½‑inch round tip, fill with the meringue, and optionally stripe the bag with orange, purple, and fuchsia gel colors. Squeeze a little meringue out until the colors show through.

   Time: PT5M

9. Pipe the Meringues

   Line the cookie sheet with parchment paper. Pipe drops about 1–1½ inches wide, tapering to a point, or create small swirls. Work quickly to keep the meringue from deflating.

   Time: PT10M

10. Bake Low and Slow

    Bake in a pre‑heated 200°F (93°C) oven for 1 hour 30 minutes, rotating the pan halfway through for even drying.

    Time: PT1H30M

    Temperature: 200°F

11. Cool Inside Oven

    Turn off the oven, leave the door slightly ajar, and let the meringues cool completely inside for about 30 minutes.

    Time: PT30M

12. Release and Store

    Gently lift the meringues from the parchment. Serve immediately or store as described.

    Time: PT2M

Nutrition Facts

Calories

30

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

0g

Ingredient Substitutions

• Instead of Egg Whites: Pasteurized egg whites
• Instead of Granulated Sugar: Powdered sugar (may affect texture)
• Instead of Vanilla Bean: 1 teaspoon vanilla extract
• Instead of Cream of Tartar: 1 teaspoon lemon juice
• Instead of Orange Zest: Lemon zest, Lime zest, None
• Instead of Gel Food Coloring: Liquid food coloring
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Stand Mixer with Whisk Attachment
• Heatproof Bowl
• Saucepan
• Rubber Spatula
• Disposable Piping Bag
• Round Piping Tip (½ inch)
• Baking Sheet (Cookie Sheet)
• Oven
• Cooling Rack (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Swiss‑meringue process (step 4) – sugar must fully dissolve.
• Whipping to stiff peaks (step 6) – under‑whipped meringue collapses.
• Baking at low temperature (step 10) – prevents browning and ensures crispness.
• Cooling inside the oven (step 11) – avoids cracks.

Chef Tips from the Video

• Use superfine (caster) sugar for a smoother meringue.
• Ensure no yolk or grease contacts the egg whites; even a tiny amount of fat will prevent proper whipping.
• For extra shine, lightly brush the finished meringues with a thin layer of melted white chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Keep in a sealed tin at room temperature for up to 3 days.

Make-Ahead Tips

• Pipe the meringues onto parchment and freeze them raw; bake from frozen, adding an extra 10 minutes to the bake time.
• Baked meringues keep their crispness best when stored in a completely dry container.

Frequently Asked Questions