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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
65 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 3 egg whites
  • 1-1/2 teaspoons clear 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 for
  • 30 minutes. Add the vanilla, cream of tartar and salt; beat on
  • medium speed until soft peaks form. Gradually beat in sugar, 1
  • tablespoon at a time, on high until stiff glossy peaks form and
  • sugar is dissolved, about 7 minutes.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a
  • #32 star tip. Fill bag with egg white mixture. Pipe
  • 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets.
  • Bake at 250° for 40-45 minutes or until set and dry. (Turn oven
  • off; leave cookies in oven for 1 hour.) Carefully remove from
  • parchment paper. Store in an airtight container. Yield: about 5
  • dozen.
Nutritional Facts: 1 cookie equals 10 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 2 g carbohydrate, 0 fiber,

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Vanilla Meringue Cookies (continued)

Nutritional Facts: 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.