Meringue Cookies

Meringue cookies are a classic treat that’s both delicate and delicious. With their light-as-air texture and sweet, crispy edges, it’s no wonder they’re a favorite at parties and gatherings.

Surprisingly easy to make, these cookies require just a few simple ingredients and some patience, but the result is well worth the effort.

Ingredients

• 3 large egg whites
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened

Instructions

Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper. In a large mixing bowl, whip the egg whites and cream of tartar until soft peaks form.

Gradually add the granulated sugar to the egg mixture, whipping continuously until stiff peaks form.

In a separate bowl, whip the softened butter until light and fluffy. Fold the whipped butter into the egg mixture until well combined.

Add the salt and mix until smooth.

Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart. Place the baking sheet in the oven and immediately reduce the oven temperature to 150°F (65°C).

Bake for 1 1/2 hours, then turn off the oven and let the cookies cool completely in the oven.

Once cooled, remove the meringue cookies from the oven and store them in an airtight container.

Notes

Make sure to handle the egg whites gently when whipping them, as excessive whipping can cause them to become too stiff and separate. To ensure the meringue cookies retain their shape, it’s essential to not open the oven door during the baking time, as this can cause them to collapse.

The cookies will be soft and chewy immediately after baking, but they’ll crisp up once cooled.

If you’re not using the meringue cookies immediately, you can store them in an airtight container at room temperature for up to a week. To achieve the best results, use room-temperature egg whites, as this will help them whip up to their fullest potential.

Don’t be alarmed if the meringue mixture becomes too runny when you add the softened butter – this is normal, and the mixture will firm up once it’s baked.

To avoid over-whipping the egg whites, stop whipping once stiff peaks form – over-whipping can cause them to become too stiff and separate. For an extra crispy exterior and chewy interior, bake the meringue cookies for the full 1 1/2 hours – this will help them dry out slightly and become crisper.

Nutrional Value

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 18g
• Dietary Fiber: 0g
• Sugars: 16g
• Protein: 2g