Meringue Cookies
Meringue Cookies are gluten-free, airy, and light cookies that can be served as an addition to different desserts or on their own.
Servings: 100 cookies
Calories: 8kcal
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 a baking tray with a baking mat or parchment paper. I like to use a Perforated Air mat.
- Mix sugar with cream of tartar in the cup. This will help to avoid any clumps.
- In the mixing bowl of a 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 the meringue into a prepared pipping bag with a pipping tip. I would recommend using a coupler, this way, you can change piping tips and pipe different shapes of the meringue cookies.
- Bake Meringue Cookies in a preheated oven at 220oF (100oC) for 60-90 minutes. Do not open the oven during baking.
- Cool Meringue Cookies to room temperature. After that, transfer the cookies to an airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!
Notes
Use room-temperature egg whites.
Do not open the oven door during baking.
Nutrition
Serving: 1cookie | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.01g | Sodium: 2mg | Potassium: 5mg | Sugar: 2g | Calcium: 0.1mg | Iron: 0.003mg
