Intimidated by egg whites and whisking them? Don’t be! I’ll show you how easy it is to whisk them to perfection to create these lovely Meringue Cookies!
- 1 cup granulated sugar
- ½ cup egg whites (about 4 large eggs), room temperature
- ¼ teaspoon cream of tartar
- pinch of salt
- ½ teaspoon pure vanilla extract
- Preheat the oven to 225’F and line two large baking sheets with parchment paper.
- Place the sugar in a small food processor and blitz for about 30 seconds in a small food processor. (not mandatory, just makes incorporating it easier)
- To the bowl of a very clean stand mixer, add the egg whites and cream of tartar. Whisk at medium speed until foamy and soft peaks begin to form. With the machine running, add the pinch of salt and vanilla extract. Then add the sugar, 1 teaspoon at a time, to the bowl. Once all of the sugar is added, increase the speed to high and beat until mixture is glossy and the meringue holds stiff peaks, about 5 minutes. To test it, rub a little bit of the meringue between your fingers. If it feels gritty, keep whisking.
- Using two spoons, place dollops of meringue about 1 inch apart, on prepared baking sheets.
- Bake for about 2 hours, rotating the pans once halfway through cooking time.
- Remove from oven, let cool slightly, before removing from parchment and placing on cooling racks.
Place in an air-tight container to prevent softening and spoiling.
Start with clean kitchen tools: Wipe the inside of your bowl and the whisk attachment with vinegar before getting started. Any fat will make it hard to make meringue.
Use only stainless steel, glass or ceramic kitchen tools
Separate eggs while they’re cold.