Description
French Meringue Cookies are light, airy, and sweet treats made from whipped egg whites and sugar, perfect for a delicate dessert or snack. These crisp cookies are naturally gluten-free and dairy-free, making them suitable for a variety of dietary needs. With a crisp shell that melts in your mouth, they are easy to make and customizable with flavors and colors.
Ingredients
Scale
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Optional: food coloring or sprinkles for decoration
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 225°F (about 110°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Beat egg whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy, indicating the beginning of aeration.
- Add cream of tartar and beat to soft peaks: Add ¼ teaspoon cream of tartar to stabilize the egg whites and continue beating until soft peaks form, meaning the peaks slightly hold their shape but the tips curl over.
- Gradually add sugar: Slowly add sugar one tablespoon at a time while increasing the mixer speed to high. Beat continuously until stiff, glossy peaks form and sugar completely dissolves; this may take 5 to 7 minutes. Rub a bit of mixture between your fingers to check sugar dissolution.
- Flavor and color: Beat in 1 teaspoon vanilla extract for flavor. If desired, gently fold in a couple of drops of food coloring to add subtle color without deflating the meringue.
- Pipe or spoon onto baking sheets: Transfer the meringue mixture into a piping bag fitted with a star tip or use a spoon to drop small mounds onto parchment-lined baking sheets, spacing them adequately to prevent sticking.
- Bake and dry: Bake for 1 hour at 225°F, then turn off the oven and let the meringues sit inside for an additional hour to dry out completely without browning, ensuring a crisp texture.
- Cool and store: Remove the meringue cookies from the oven and cool completely before transferring them to an airtight container to maintain crispness at room temperature.
Notes
- Ensure no yolk contaminates the egg whites and that all equipment is grease-free for proper stiff peaks formation.
- Avoid making meringues on humid days as moisture can prevent proper drying and affect texture.
- Use room temperature egg whites to achieve better volume when whipping.
- For a flavored twist, try adding extracts like almond or lemon instead of vanilla.
- Store meringue cookies in an airtight container in a cool, dry place to keep them crisp for up to two weeks.
