Vanilla Meringue Cookies Recipe

4 31 31
Vanilla Meringue Cookies Recipe
Vanilla Meringue Cookies Recipe photo by Taste of Home
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Vanilla Meringue Cookies Recipe

Read Reviews
4 31 31
Publisher Photo
This meringue cookie is light, airy morsels and the perfect fat-free treat to 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.

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  • 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
Beryl User ID: 9447526 286260
Reviewed Apr. 7, 2018

"My 2nd attempt at making merinque. This time the mixture was more stable. It came out crispy. Needs a little more room for improvement. They came out a little deflated.

https://www.facebook.com/photo.php?fbid=10214740269792886&set=pcb.10214740271712934&type=3"

MY REVIEW
Ruby User ID: 9432132 284580
Reviewed Mar. 4, 2018

"They had great texture but a little too sweet and too much vanilla. Overall, I would use this recipe but I would lower the amount of sugar and vanilla."

MY REVIEW
Diane User ID: 9375391 279821
Reviewed Dec. 23, 2017

"I have made meringue cookies in the past using a different recipe. They always come out perfect. I just made them using this recipe. Not thrilled. I followed directions as stated and turned oven off after 35 minutes and left them sitting in oven for the 1 hour as stated. I used parchment paper on my cookie sheet as stated in the directions. The cookies are burnt on the bottom, they are not as sweet and airy previous recipe."

MY REVIEW
Olivia User ID: 9365971 279498
Reviewed Dec. 18, 2017

"If you want perfect meringues, substitute the granulated sugar with powdered sugar. This was my first time making these and I misread the directions. I accidentally used powdered sugar instead and they turned out to be the best meringues I have ever had! They are light, crispy, sweet, and they melt in your mouth!"

MY REVIEW
Katie User ID: 9361077 279287
Reviewed Dec. 14, 2017

"The baking instructions for this recipe are spot on. I have struggled with chewy meringues but this yielded perfectly airy and crispy cookies. I will suggest that you whip the egg whites with salt and cream of tartar until you form stiff glossy peaks. Then fold in the extract (I add peppermint) . I also add mini chocolate chips (but you won’t be able to pipe the meringue, only scoop it). The first go around for me with this recipe had to be pitched because the egg whites never got pass white, glossy and runny with the way these instructions are written."

MY REVIEW
Ashlie User ID: 9360066 279217
Reviewed Dec. 13, 2017

"my rating of this recipe"

MY REVIEW
Melissa User ID: 9343316 278589
Reviewed Dec. 2, 2017

"I made homemade eggnog so I was left with tons of egg whites, so I found this recipe and tried it. It turned out AMAZING. My first batch I didn't beat long enough and so they weren't as light and crisp, so my second batch (to which I added just a bit of almond extract) I beat them for a full ten minutes and they turned out perfectly! I'd say this recipe is basically fool-proof! It was my first time even attempting meringues and I honestly wasn't expecting much, so I am very pleased to now have two boxes of meringues in my kitchen to share with friends and neighbors!"

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."

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