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Vanilla Meringue Cookies

 Vanilla Meringue Cookies
Holiday dinners often feature rich, heavy desserts. So we suggest you also offer these, light, airy morsels.—Taste of Home Test Kitchen
60 ServingsPrep: 20 min. Bake: 40 min. + standing


  • 3 egg whites
  • 1-1/2 teaspoons clear or regular vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 3/4 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.

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Vanilla Meringue Cookies (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.