Meringue Cookies
You probably already know that I like to decorate macarons with Meringue Cookies. They just perfectly go together. Meringue Cookies are gluten free, airy and light cookies, that can be served as addition to different dessert or on their own. During holiday season they are great addition to boxes of cookies. Maybe because they look like snow? I am sharing the best recipe you can find.
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Ingredients you’ll need
- egg whites. Use room temperature egg white.
- sugar. White granulated sugar and powdered sugar. Powdered sugar used for the texture of cookies. When you break meringue cookie after baking, they will have texture like powder.
- cream of tartar. Helps to stabilize the meringue, so it bakes into an airy and light cookies.
How to make Meringue Cookies
Prepare baking tray with baking mat or parchment paper. I like to use Perforated Air mat.
Mix sugar with cream of tartar in the cup. This will help to avoid any clumps.
In the mixing bowl of stand mixer with whisk attachment, add egg whites. Start whipping on low speed. When egg whites become foamy, start adding white granulated sugar and cream of tartar. Change speed to medium high and whip until stiff peaks. Meringue should be glossy and thick. After that sift powdered sugar into meringue and whip again for about 20-30 seconds. Transfer meringue into prepared pipping bag with pipping tip. I would recommend to use coupler, this way you can change piping tips and pipe different shapes of the meringue cookies.
Tip from Marina: Make sure Meringue Cookies are the same size on the baking mat. For small cookies use different mat.
Bake cookies in preheated oven at 220oF (100oC) for 60-90 minutes. Do not open oven during baking.
How to store
After baking, cool cookies at room temperature. Then transfer them into airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!
Tips for making Meringue Cookies
- Egg whites should be room temperature.
- You can add food coloring to meringue. I would recommend water based powdered color.
- Bake two trays at the same time. This recipe makes 2 trays meringue cookies. I usually bake larger cookies on the bottom shell in the oven and small cookies on the top shell.
- Oven setting should be on “bake”. Do not use “convictions bake” setting in the oven, as cookies may become yellow.
- Do not open oven door during baking.
Where to use
- Decorate macarons, cakes or other desserts.
- Serve meringue cookies as they are. They are great for cookie boxes.
- Make dessert in the cup using meringue cookies.
If you make these Meringue Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations. Check also other recipes:
Macarons with Meringue Cookies
Meringue Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 piping bag with piping tip
Ingredients
Meringue Cookies
- 100 gr egg whites room temperature
- 180 gr white granulated sugar
- 2 gr cream of tartar
- 20 gr powdered sugar (sifted)
Instructions
How to make Meringue Cookies
- Prepare baking tray with baking mat or parchment paper. I like to use Perforated Air mat.
- Mix sugar with cream of tartar in the cup. This will help to avoid any clumps.
- In the mixing bowl of stand mixer with whisk attachment, add egg whites. Start whipping on low speed.
- When egg whites become foamy, start adding white granulated sugar and cream of tartar.
- Change speed to medium high and whip until stiff peaks. Meringue should be glossy and thick.
- Sift powdered sugar into meringue and whip again for about 20-30 seconds.
- Transfer meringue into prepared pipping bag with pipping tip. I would recommend to use coupler, this way you can change piping tips and pipe different shapes of the meringue cookies.
- Bake Meringue Cookies in preheated oven at 220oF (100oC) for 60-90 minutes. Do not open oven during baking.
- Cool Meringue Cookies to room temperature. After that transfer cookies in airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!