Vanilla Meringue Cookies
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
Reviews
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Jun 1, 2019
How do you know if they are FIRM TO TOUCH if you can't open the over door!!
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Apr 2, 2019
Simply wonderful
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Feb 21, 2019
excellent, easy recipe..came out great!! i did sub into half the egg whites some natural no carb sweetener (swerve) so I could have some on my keto diet, too!
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Feb 5, 2019
i love them!!!! Really amazing treats!! But if you don't like to surgery and sweet stuff this might not be the recipe for you. I defiantly suggest never have this before bed, but that might just be me.??
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Dec 8, 2018
This is my first time making meringue cookies and they turned out PERFECT. They melt in your mouth. I followed the recipe completely except for subbing the tartar for white vinegar. Note: they will be chewy until they are completely cooled. So let them cool before tasting. When warm, they turn to a hard lump in your mouth.
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Oct 22, 2018
I'm new. How am I going to know if the cookies are firm to the touch if I can't open the oven door?
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May 30, 2018
SO good! I added a tiny bit of coconut extract, which made them kind of buttery! Love it!
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May 13, 2018
These are fantastic! I made them yesterday and ate them all, so I made another batch today. This time I used lemon extract instead of vanilla and added a little yellow food coloring. They taste great, but the lemon deflated the meringue a bit, so I didn’t get quite as many. Still turned out crisp and yummy, I may try raspberry next and see where things go.
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Apr 30, 2018
I really like this recipe... first of all I make egg custard using 3 egg yolks... this recipe is one of the few which calls for 3 whites..... Today, I find I am out of white sugar... I used brown! GREAT!!
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Apr 26, 2018
Love this recipe! I can't count how many times I've made it! I follow the instructions exactly as written, and my cookies always turn out perfectly. I find it doesn't take 7 minutes for stiff peaks to form once I add the sugar, so I just keep an eye on the meringue and stop mixing once stiff peaks form. This is my go-to recipe every time!
My Review