Easy Meringue Cookies
By Archie Johnson · thefreshmancook.com
2 hr 15 minMakes 80 cookies
Crisp, light meringue cookies made by whipping egg whites with sugar until stiff peaks form, then baked low and slow.
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| prepPreheat oven to 225°F / 105°C | ||||||
| prepLine baking sheets with parchment paper | ||||||
| prepEnsure mixing bowl and beaters are completely clean and grease-free | ||||||
| ½ tsp cream of tartar | Beat egg whites, cream of tartar & salt until foamy | Gradually add sugar while beating to stiff peaks | Mix in vanilla extract | Pipe onto prepared baking sheets | Bake 225°F / 105°C, 60 min until crisp | Cool in oven 1–2 hrs without opening door |
| 4 large egg whites, room temperature | ||||||
| ⅛ tsp salt | ||||||
| 200 g granulated sugar | ||||||
| 1 tsp vanilla extract | ||||||
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