Vanilla Meringue Cookies Recipe

4 24 24
Vanilla Meringue Cookies Recipe
Vanilla Meringue Cookies Recipe photo by Taste of Home
Publisher Photo

Vanilla Meringue Cookies Recipe

Read Reviews
4 24 24
Publisher Photo
These light, airy morsels are a fat-free treat that really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

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

Directions

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.
Originally published as Vanilla Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p69

Nutritional Facts

1 cookie: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 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
  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

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Reviews forVanilla Meringue Cookies

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MY REVIEW
Emma User ID: 9240510 272435
Reviewed Aug. 30, 2017

"I followed the recipe and my cookies were very sticky and I couldn't put them in a container without them sticking together. Also they were not very sweet, I would recommend using a bit more sugar than it says to use in the recipe, though that could be because I used caster sugar instead of normal sugar, I would use this recipe again only I would probably use more sugar next time, and possibly no salt"

MY REVIEW
Shelbie User ID: 9227207 269905
Reviewed Jul. 24, 2017

"I noticed this recipe when looking for a meringue cookie. We have been looking for low calorie deserts and this recipe seemed like the right way to go.

I tried this recipe with a wand style mixer (my hand mixer broke) and the machine is not powerful enough to mix for the amount of time needed to make stiff peaks. I placed this recipe on hold until I picked up a new mixer.
We live in Florida, and the amount of humidity in the air is almost 100%. It is summer time and rains daily. I was sceptical about the recipe with this type of weather. However, I continued and am glad I did. I ran out of vanilla and substituted almond extract and they taste heavenly. Meringue takes patience and a lot of mixing. Once the eggs are whipped light and fluffy, then start adding the sugar 1 tbsp at a time. The meringue will eventually for stiff peaks and thicken.
Once the meringue was to my liking, I piped onto cookie sheets and baked. They turned out beautifully. I am interested to see the difference once the rainy season is over. These are perfect for my little family. Thank you for this simple recipe! I can't wait to try them with vanilla extract!"

MY REVIEW
Julia User ID: 9209410 268750
Reviewed Jun. 30, 2017

"Worst recipe ever. It was incredibly hard and I tried 3 times to make it and it didn't work. The time estimates are horrible and they need to be better. These meringue cookies are loved by everyone in my family and were for the Fourth of July celebrations. Therefore the only thing I was successful in making was a mess and my family upset."

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."

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