Vanilla Meringue Cookies
Easy and quick Vanilla Meringue Cookies are light, sweet, and have a melt-in-your-mouth texture, making them a delightful treat that everyone enjoys.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 large egg whites (100 g)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 2/3 cup sugar
- 2 tablespoons sprinkles (optional, for decoration )
Instructions
- 1
Preheat the oven to 110°C (230°F). Line a baking sheet with parchment paper and set aside.
- 2
Using a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites, vanilla extract, cream of tartar, and salt until foamy. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until glossy, stiff peaks form, which should take about 3 to 5 minutes.
- 3
Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe out meringue rounds about 1.5 inches in diameter, spacing them 2 inches apart on the prepared baking sheet. Sprinkle the tops with your choice of sprinkles.
- 4
Bake the meringue cookies for 50 minutes to 1 hour, or until they are crisp on the outside. Turn off the oven and leave the cookies inside with the door closed for 1 hour to cool and dry out further. Once cooled, remove the cookies from the oven and let them cool completely on the baking sheet. Store them in an airtight container at room temperature to keep them crisp and prevent them from becoming sticky.