Description
Delicate and airy French Meringue Cookies made from whipped egg whites and sugar, baked slowly to achieve a crisp texture. These light, gluten-free treats are perfect for holiday celebrations or anytime you want a sweet, melt-in-your-mouth dessert.
Ingredients
Scale
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- Optional food coloring or sprinkles for decoration
Instructions
- Preheat Oven and Prepare Sheets: Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy, which helps incorporate air.
- Add Cream of Tartar: Add the cream of tartar to stabilize the egg whites and continue beating until soft peaks form, meaning the peaks gently curl down when the beaters are lifted.
- Incorporate Sugar Gradually: Gradually add sugar, one tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form and the sugar is completely dissolved, ensuring a smooth meringue.
- Add Flavor and Color: Beat in the vanilla extract for flavor and add any desired food coloring, mixing gently to combine.
- Pipe the Meringue: Transfer the mixture to a piping bag fitted with a star tip and pipe small mounds or rosettes onto the prepared baking sheets for decorative shapes.
- Bake and Dry: Bake the meringues for 1 hour and 15 minutes, then turn off the oven and leave the meringues inside for another hour to cool and dry completely, ensuring a crisp texture.
- Store Properly: Once they are crisp and dry, remove from the oven and store the cookies in an airtight container to keep them fresh.
Notes
- Ensure the mixing bowl and beaters are perfectly clean and free of grease to allow egg whites to whip properly.
- Humidity can affect meringue texture, so try to bake them on a dry day or in a dry environment.
