recipe for meringue
The Best recipe for meringue
Classic Meringue Cookies
A light, airy treat that’s perfect for dessert or a sweet snack. These cookies rely on whipped egg whites and sugar for a delicate, crisp texture.
🥘Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
👨🍳Directions
-
1
Preheat oven to 275°F. Line a baking sheet with parchment paper. -
2
In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, sift flour and salt together. Gradually add dry ingredients to the butter mixture, mixing until combined. -
4
In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. -
5
Spoon 1 tablespoon of meringue mixture onto the baking sheet, spacing cookies about 2 inches apart. Bake in the preheated oven for 15 minutes. Remove from oven and let cool on the sheet for 5 minutes. -
6
Return cookies to the oven and bake for an additional 10–15 minutes until edges are crisp and centers are dry.
🔧Equipment
- Mixing bowls
- Electric mixer
- Parchment-lined baking sheet
- Fine-mesh sieve
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meringue Cookies Works
❓ Frequently Asked Questions About Meringue Cookies
How do I know if my meringue is ready?
Yes, meringue is ready when it holds its shape when you gently press the peak with your finger. It should have a slight crackle when you tap it lightly on the countertop. If it’s still soft or collapses, let it sit for another 5–10 minutes before testing again.
Can I use store-bought meringue powder instead of fresh egg whites?
Yes, you can use meringue powder, but the texture may vary slightly. For the best results, follow the package instructions for mixing with water, then proceed with the rest of the recipe. Fresh egg whites give a smoother, more stable meringue.
What happens if I don’t whisk the egg whites long enough?
If you don’t whisk them enough, the meringue won’t stiffen properly. It may stay soft or even deflate as it cools. Aim for stiff peaks—whisk until the whites hold their shape when you lift the whisk.
Can I make meringue ahead of time?
Yes, you can prepare meringue up to 24 hours in advance. Store it in an airtight container at room temperature. If it starts to soften, you can reheat it gently in the oven at 200°F (95°C) for 5–10 minutes to firm it up again.
Why did my meringue crackle when I tapped it?
A slight crackle when tapping is normal—it means the meringue is dry and ready. If it’s too dry and brittle, you may have overcooked it in the oven. If it’s still soft, it wasn’t cooked long enough. Adjust the baking time as needed.
