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Meringue Cookies

French Meringue Cookies

Light as air, a slight crisp and so addictive, you can't stop at one.

Course Dessert
Cuisine French
Prep Time 10 minutes
Servings 6 servings
Author Doug Bakes Staff

Ingredients

  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 215 F. and line cookie sheets with parchment paper.
  2. In a clean bowl of a stand mixer, whip egg whites on med-low speed.
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  3. add cream of tarter and vanilla as egg whites are whipping.

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  4. Increase the speed of the mixer and watch for the egg whites to start to bubble and foam. They will still be a liquid, slowly add sugar.
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  5. Increase the speed to med-high and whip until stiff peaks form. To test for stiff peaks, insert a spoon into the whipped mixture. If the meringue pulls up and holds its shape, it is ready.
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  6. Pipe the meringue in 1-inch circles and pull up on the bag to create a tip on the cookie. Fill the baking sheet with piped meringue leaving a space of 2 inches apart.

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  7. The cookies should be shiny and easy to remove from the parchment paper. At this point, leave the cookies in the oven, turn oven off and crack the door. Allow the cookies to dry and cool.

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  8. Store these bad boys in an airtight container for two days. These cookies show us that healthy snacking can be damn good!

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