| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 24 cookies |
Ingredients
- 3 large egg whites, at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 27 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Reviews
To make these more festive, you can split up the mixture and add red and green food coloring and then you can either pipe them out or drop by teaspoon or even use a cookie scoop. Also, an additional surprise can be to fold in chocolate chips, either regular size or mini, to the batch before baking. And finally, if you don’t have parchment paper, do it the old-fashioned way, before parchment paper was popularly available, and cut a paper bag to fit your baking sheet and drop the meringue on the paper. Never use a greased sheet as the meringue will deflate.
Not sure if I do not like the type or cookie or the recipe. Added coco powder to make it chocolate and had to leave them in long to not be gewwy
It isn’t good recipes but do not do the extra five minutes
These meringues need to be VERY flat and small to be crunchy. the baking time was way too short and they did not stay in the oven long enough at all. I ended up reclosing the oven door after the allotted 30 minutes and that seemed to help a bit. However, they were still very chewy and unpleasent. I do have a tip though! If you want to flavor any mirangue cookie recipe with lemon/lime True Lemon and Lime (about 2-4 pakets depending on the size of the batch) work splendidly!
I just made these and they are not good…..there great!!!!I love them so much!Ill definitely make them again
for those of you who are new at this there has to be NO egg yolk.
Delicious! I added a bit more Vanilla Extract because I always do on every recipe I make. Will definitely make again. WONDERFULL!!!
My 11 yr. old daughter made these cookies without any help from me. They came out amazing!
They turn out very marshmallow-y id try again with a different temp or a longer bake time.
Very short bake time. But then, the oven is on the whole time, at a super low temperature.
My mom does hers at 300, but turns off the oven as soon as the meringues are in, and leaves them overnight. They dry out as the oven cools, and turn super melty.