Vanilla Meringue Cookies
Want to learn how to make meringues? This meringue cookie is light, airy morsels and the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
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
For those who are asking how to determine if they are firm to the touch because the recipe says to keep the door closed...you are reading the recipe wrong! My 10 year old makes these almost weekly. They always turn out PERFECT! We cook them for 43 minutes then see if they are firm. Then you turn off the oven and let York cool down in the oven for one hour with yer oven door closed during that cooling time.
How do you know if they are FIRM TO TOUCH if you can't open the over door!!
Simply wonderful
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!
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.??
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.
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?
SO good! I added a tiny bit of coconut extract, which made them kind of buttery! Love it!
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.
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!!