Meringue Cookies. Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free. In a small bowl, mix sugars. In the bowl of an electric mixer, add egg whites. Beat until foamy, then add cream of tartar and salt.

Meringue cookies can be piped using a large star tip or large round tip. Pipe mounds, rounds, or little rosettes. In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. You can have Meringue Cookies using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Meringue Cookies

Prepare 3 of large egg whites, room temperature.
You need 1/8 tsp. of cream of tartar.
It's 1/8 tsp. of salt.
You need 2/3 cup of granulated sugar.
Prepare 1-2 drops of food coloring (optional).
It's of Nonpareil sprinkles (optional).

The meringue cookies can be pretty close to each other as they won't spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space. Hard meringues you can pipe into shapes have about ¼ cup per egg white, and usually contain an acid such as cream of tartar or lemon juice. To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice. There are several more complicated meringue recipes on this site, but this recipe makes great meringue simply.

Meringue Cookies instructions

Preheat the oven to 225°F. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside. Fit a disposable piping bag with either a rounded or a star tip and set that aside..
In a large bowl (make sure it is completely clean and dry) place the egg whites, cream of tartar and salt. Use either a hand mixer or a stand mixer fitted with a whisk attachment and beat the egg white mixture on high speed for about 3 minutes or so, until soft peaks form. Then while the mixer is still running, gradually add in the sugar and continue to beat on high speed until stiff peaks form, about 2 or so more minutes. If using the food coloring, beat it in now..
Use a rubber spatula to transfer the egg white mixture into the prepared piping bag..
Pipe out mounds onto the prepared baking tray, raising them up as you do. They won't spread, so you can place them fairly close together. If using sprinkles, then sprinkle them over the meringue cookies now..
Bake for 60 minutes, then turn the oven off but leave them in the oven for another hour or so. After that, take the tray out of the oven and let them come completely to room temperature. Serve immediately after..
These can be stored covered at room temperature for up to 2 weeks..

I'm not sure the cream of tartar is necessary. Cream of tartar is supposed to be a stabilizer, so if you're worried about it turning out, just throw in a couple of dashes. These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, lots of tips on how to make meringue that's stiff and fluffy as can be. So I put this post together for you yesterday.