- 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
"Meringue Cookies are a family favorite around here. I STRONGLY stress separating your egg whites and letting them rest for a couple hours. I put it in my unused microwave to keep it out of the way for as long as possible. It is highly recommended that you use a GLASS bowl as plastic can hold on to oils no matter how well you wash your dishes. Wipe it out with a vinegar or lemon juice well before you use them for maximum preparation. Make these on days with lowest humidity, The degree of moisture in the air directly effects the amount of air you are able to whip into the whites. Whipping will take you at least 10 minutes. The whites will be glossy, shimmery and hold high peaks with NO curl when they are ready. The biggest key is baking time. I let them cook at 250 for an hour. DON'T open oven door. Turn it off and leave them for at least an hour in the closed oven. Longer will not hurt them. I sometimes leave them over night when there is low humidity without failure. The higher humidity the more important NOT opening the oven door is. The slightest moisture will cause them to fall due to the added moistness in the sealed oven as they slowly cool down."
"Quite easy. Nice taste. I did use 1 1/4 tsp vanilla and 1/4 tsp orange extract. Not a strong orange flavor."
"My eggs wouldn't peak, so they turned out horribly. I followed the recipe exactly."
"quick question, this time when I made them, they cracked. Anyone know why they may have done that?"
"Lovely..i prefer soft cookies to crunchy, but that involves fat. These have no fat, give a satisfying crunch, and taste good, too!! Pretty for a wedding shower. I made them for a baby shower where there were twins..a boy and a girl.i did half pale pink half pale blue with coordinating sanding sugar, everyone loved them!!"
"These are my daughters favorite! I love to make them. Its great that they are fat free."
"Great no-fail recipe. Tried the recipe using almond extract in one batch and peppermint extract in another batch. Great each time."
"I used rose water instead of vanilla - perfectly unusual & delicious!"
"Very good, light & crisp. Added mini chocolate chips as that is the way Grandma made them!"
"Recipe is fineCandaceA: No they won't fall. But opening the door lets in air borne moisture which could ruin them. It also lowers the temperature. An extra 5 minutes won't hurt them. If you aren't sure, just leave for another 5 minutes then rest an hour."