- 3 large egg whites
- 1-1/2 teaspoons clear or regular vanilla extract
- 1/4 teaspoon cream of tartar
- Dash salt
- 2/3 cup sugar
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
- Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Vanilla Meringue Cookies
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"These turned out so wonderfully! I added a bit of peppermint extract along with the vanilla and it gave them a nice sweet and lightly minty flavour. I also made half the mixture red and swirled the red and white in the piping bag to give the cookies a stripped look. They were so pretty and such a big hit. I'll have to remember to make these for Christmas."
"Did not work and was a waste of time!,"
"Just want to ask, 250 of oven temperature in Fahrenheit or degree Celsius? I just tried this recipe and I wasn't sure of the temperature so I adjusted my oven to 120C (because I found a meringue recipe that uses this temperature) and separated them into 3 batches, added choc chip, raisin and chopped almond into each batches. Dropped the batter onto baking sheet by tablespoon instead of piping them. After 35 minutes the cookies were starting to brown so I turned off the oven and left it in the oven for 1 hour. Guess what the cookies sank a bit and were still kinda soft when I touched them. So I baked them again for 30 minutes lol, left them for two hours and they turned out quite okay... (well at least they were not soft!)Can I know why did the cookies flatten even though I left them in the oven after baking?"
"I love this recipe and i always come back to it when I am need of some meringues. A couple of tips that can make this recipe a bit easier. Make sure that your bowl and whisk are completely clean and dry. Use castor ( superfine) sugar instead of regular sugar. If you can't find castor sugar in stores then its simple to make. Just put some regular granulated sugar into a blender or food processor and pulse it till its fine. Another tip is when you have added all your sugar in and you want to check if your mixture is completely combined then take some of the mixture between your fingers and rub. If it feels gritty like sand then the sugar has not fully dissolved and it needs to be mixed more, if not then your good."
"These turned out nicely. When using an electric mixer, you'll know they're ready to go in the oven when they form stiff peaks that DO NOT curl, just stand up straight. The last step - leaving them in the turned off oven for an hour - is necessary. If you skip it, the insides will deflate - not nice!"