Vanilla Meringue Cookies
Vanilla Meringue Cookies
Yield: 30 small cookies
Equipment: two rimless baking sheets, parchment paper, grease-free metal or glass bowl, electric mixer, piping bag or two spoons
Total time: 25 minutes preparation, 75 minutes baking, 1 hour cooling
Ingredients
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
Method
- Heat the oven to 225°F (110°C). Line two baking sheets with parchment. Wipe the bowl and beaters with vinegar, then dry completely so no grease interferes with whipping.
- Beat egg whites and cream of tartar on medium until foamy. Increase to medium-high and beat to soft peaks.
- Add sugar 1 tablespoon at a time, beating 20 seconds after each addition. Continue until the meringue is glossy and forms stiff peaks. Rub a little between two fingers; it should not feel gritty. Beat in vanilla and salt.
- Pipe or spoon 30 mounds, about 1 1/2 inches wide, leaving 1 inch between them. Bake 75 minutes without opening the door.
- Turn off the oven, prop the door open slightly with a wooden spoon, and cool cookies inside for 1 hour. They should be dry on the outside and release cleanly from parchment.
Preparation notes
Separate eggs while cold, then bring the whites to room temperature. Even a trace of yolk can prevent full volume. Humid weather can leave meringues tacky; return them to a 200°F oven for 10 to 15 minutes, then cool again. Keep every cookie similar in size so the batch dries evenly.
Substitutions
Use almond extract in place of vanilla, but reduce it to 1/2 teaspoon. Gel food coloring may be folded in sparingly; liquid coloring can loosen the foam. Do not replace granulated sugar with a liquid sweetener because sugar provides structure. Pasteurized carton egg whites may work only if their label says they are suitable for whipping.
Storage
Once completely cool, store airtight at room temperature for up to 5 days. Do not refrigerate; moisture softens the shells. Freeze airtight for up to 1 month and thaw while still covered. Discard any raw meringue left unrefrigerated; the finished cookies should be fully dry.
