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Light and airy meringue cookies just require egg whites, sugar, and a flavouring agent. These cookies have a crisp exterior and, an airy, fluffy, and melt-in-mouth interior. For a delightful treat pair these subtly flavoured cookies with tea/coffee.
Meringue cookies are created by whipping egg whites to include air and adding sugar to stabilize them. They are baked in a slow and long process to dry out the cookies thus creating a crisp exterior with a glossy appearance because of caramelized sugar. Yet inside of the cookies stay airy and fluffy due to the air incorporated during whipping egg white.
Even though I’ve added melted chocolate as an extra layer of flavour, these cookies taste amazing with just vanilla also. Orange or Almond essence also elevates the taste. Instead of chocolate, you can drizzle salted caramel or peanut butter. These also taste great with berries.
What do you need to make?
Tools and equipments required
Ingredients required to make
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Egg whites
Cream of tartar
Salt
Powdered Sugar
Melted Dark chocolate
How to make the meringue cookies?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
- Separate egg whites and yolks.
- Add cream of tartar and salt. Beat until frothy.
- Add powdered sugar as slowly as possible while beating the whites.
- After the addition of sugar keep beating till stiff peaks appear. Add vanilla and beat till combined.
- Place large dollops of meringue on a lined cookie sheet at some distance from each other.
- Pour some melted chocolate on top and with the help of a toothpick create swirls.
- Bake in a preheated oven. Then leave it in the oven for at least 1 hour before storing or serving.
Tips for happy baking:-
- There should be no trace of egg yolks. Otherwise, the egg whites won’t get the proper texture.
- Add powdered sugar as slowly as possible for the perfect texture of meringues.
- Achieving stiff peaks is necessary otherwise meringue won’t hold its shape while baking.
- Meringues will lose consistency if it sits around for a while. Therefore, they should be put in the oven as soon as possible.
- After baking leave them in the oven for at least 1 hour to ensure that they are properly dry. Do not open the oven door unnecessarily.
How to know when my meringue cookies are done?
You’ll be able to easily lift cookies from the paper. They’ll feel light and airy.
Why do cookies need to sit in the oven for extra hours?
Meringue cookies are left in the oven for extra hours to dry out all the moisture. If they have moisture they’ll be chewy rather than crispy. Therefore it is necessary to let cookies be in the oven for at least 1 hour.
Storage
Place them in an airtight container. They can be stored at room temperature for up to 2 weeks.
If you liked this recipe, try these!
Meringue Cookies
Ingredients
- 3 Egg whites (room temperature, large size)
- ¼ tsp cream of tartar/lemon juice
- a pinch Salt
- 200 g Sugar(powdered) 1 cup
- 1 tsp Vanilla extract
- 80 g dark chocolate (melted) ⅔ up
Instructions
- Preheat the oven to 90℃/190℉.
- Separate egg whites and yolks. Transfer egg whites to a large bowl.
- Add cream of tartar and salt. Beat the egg whites with an electric mixer or stand mixer on low speed till frothy.
- Add powdered sugar one tablespoon at a time while beating the egg whites at high speed. Sprinkle the sugar slowly.
- After the last addition beat the egg whites on high speed (10-15 minutes) till stiff peaks appear. Add vanilla extract and mix till combined.
- Place small dollops of meringue on the corners of the cookie sheet and press the baking paper down. Meringue will act as a glue to keep baking paper in place.
- Use two spoons to scoop the meringue and place it on the cookie sheet with around a 1-inch distance between them. Pour 1 tsp of melted dark chocolate on top of meringues and use a toothpick to create swirls.
- Bake in a preheated oven at 90℃/190℉ for 1 hour.
- Switch off the oven and let the meringue cookies sit in the oven for 1 hour or overnight.
Notes
- Notes:-
- There should be no trace of egg yolks. Otherwise, the egg whites won’t get the proper texture.
- Add powdered sugar as slowly as possible for the perfect texture of meringues.
- Achieving stiff peaks is necessary otherwise meringue won’t hold its shape while baking.
- Meringues will lose consistency if it sits around for a while. Therefore, they should be put in the oven as soon as possible.
- After baking leave them in the oven for at least 1 hour to ensure that they are properly dry. Do not open the oven door unnecessarily.