Vanilla Meringue Cookies Recipe
Vanilla Meringue Cookies Recipe photo by Taste of Home

Vanilla Meringue Cookies Recipe

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4.5 17 18
Publisher Photo
Holiday dinners often feature rich, heavy desserts. So we suggest you also offer these, light, airy morsels.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:60 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 60 servings

Ingredients

  • 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

Nutritional Facts

1 cookie equals 10 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 2 g carbohydrate, 0 fiber, trace protein. Diabetic Exchange: Free food.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Vanilla Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p69

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Vanilla Meringue Cookies

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2016

"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!!"

MY REVIEW
Reviewed Mar. 12, 2016

"These are my daughters favorite! I love to make them. Its great that they are fat free."

MY REVIEW
Reviewed Dec. 20, 2015

"Great no-fail recipe. Tried the recipe using almond extract in one batch and peppermint extract in another batch. Great each time."

MY REVIEW
Reviewed Dec. 13, 2015

"I used rose water instead of vanilla - perfectly unusual & delicious!"

MY REVIEW
Reviewed Nov. 25, 2015

"Very good, light & crisp. Added mini chocolate chips as that is the way Grandma made them!"

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