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

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4.5 21 21
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These light, airy morsels are a fat-free treat that really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:60 servings
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: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

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
(21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Wendy User ID: 9150518 265028
Reviewed Apr. 22, 2017

"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."

MY REVIEW
Brenda2772 User ID: 2165447 264553
Reviewed Apr. 11, 2017

"Quite easy. Nice taste. I did use 1 1/4 tsp vanilla and 1/4 tsp orange extract. Not a strong orange flavor."

MY REVIEW
Angela User ID: 9137852 264530
Reviewed Apr. 10, 2017

"My eggs wouldn't peak, so they turned out horribly. I followed the recipe exactly."

MY REVIEW
Pamela User ID: 8969906 256907
Reviewed Nov. 17, 2016

"quick question, this time when I made them, they cracked. Anyone know why they may have done that?"

MY REVIEW
nightskystar User ID: 1034705 246976
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
Queenlalisa User ID: 15400 245338
Reviewed Mar. 12, 2016

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

MY REVIEW
LugeneC User ID: 8670197 239860
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
inalowe User ID: 8660769 239315
Reviewed Dec. 13, 2015

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

MY REVIEW
mariadotson User ID: 2556989 238118
Reviewed Nov. 25, 2015

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

MY REVIEW
MagicalMysteryChef User ID: 8613195 237175
Reviewed Nov. 11, 2015

"Recipe is fine

CandaceA: 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."

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