Description
These delicate and airy Meringue Cookies are made with just egg whites, superfine sugar, and cream of tartar. Whipped to glossy stiff peaks and baked at a low temperature until crisp, they make a light, sweet treat perfect for afternoon tea or dessert.
Ingredients
Meringue
- 4 Large Egg Whites (room temperature)
- 200 g Superfine Sugar
- 1/2 tsp Cream of Tartar
Instructions
- Preheat Oven: Preheat the oven to 225°F / 105°C (90° fan-assisted). Line a large cookie sheet with parchment paper to prepare for baking.
- Start Whipping Egg Whites: Add the egg whites and cream of tartar to the bowl of a stand mixer. Whip on low speed for 1-2 minutes until the mixture becomes foamy and opaque, which helps develop smaller air bubbles crucial for a stable meringue.
- Add Sugar Gradually: Increase the speed to medium-high. Slowly add the superfine sugar one tablespoon at a time, mixing for 15-30 seconds between each addition to allow complete dissolution of the sugar.
- Check Sugar Dissolution: After adding all the sugar, whip for another 30 seconds. Test by rubbing some meringue between your fingers—it should feel completely smooth without any gritty texture. If gritty, continue whipping.
- Whip to Stiff Peaks: Scrape down the bowl sides, then whip on high speed until stiff, glossy peaks form, meaning the peaks stand straight without drooping.
- Prepare Parchment Paper: Transfer the meringue to a piping bag fitted with a star tip. Dot small blobs of meringue on the underside corners of the parchment paper to secure it to the baking sheet.
- Pipe or Spoon Meringue: Pipe meringue shapes like swirls or roses onto the baking sheet. Alternatively, spoon mounds for a rustic look.
- Bake: Bake for 1½ to 2 hours, until the cookies are completely dry and lift off the parchment easily without resistance.
- Cool Slowly: Turn off the oven and leave the meringue cookies inside with the door closed. This gradual cooling dries them out slowly and prevents cracking.
Notes
- Use room temperature egg whites for best volume and stability.
- Superfine sugar dissolves more easily, preventing gritty texture.
- Do not open the oven door during baking to avoid disrupting the drying process.
- Store meringue cookies in an airtight container to keep them crisp.
- Can be flavored by adding a few drops of vanilla or almond extract before whipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
