French Meringue Cookies
Ingredients
- • 4 item egg whites
- • 200 g granulated sugar
- • 0.5 tsp cream of tartar
- • 1 tsp vanilla extract
- • 1 sprinkle salt
Instructions
- 1
Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- 2
Ensure your mixing bowl and whisk attachments are completely clean and dry - any grease or moisture will prevent proper whipping.
- 3
In a stand mixer or using a hand mixer, beat the egg whites on medium speed until foamy, about 1 minute.
- 4
Add the cream of tartar and pinch of salt, then increase speed to medium-high and continue beating until soft peaks form, about 2-3 minutes.
- 5
Gradually add the sugar one tablespoon at a time while continuing to beat, allowing about 15 seconds between each addition.
- 6
Once all sugar is incorporated, increase speed to high and beat until stiff, glossy peaks form and the sugar is completely dissolved (rub a bit between your fingers - it should feel smooth, not gritty), about 5-7 minutes total.
- 7
Add vanilla extract and beat for 30 seconds more to incorporate.
- 8
Transfer meringue to a piping bag fitted with a large star tip, or use a spoon to dollop onto prepared baking sheets, spacing them about 1 inch apart.
- 9
Bake for 1.5 hours without opening the oven door. The meringues should be dry to the touch and easily lift off the parchment.
- 10
Turn off the oven and let meringues cool completely inside the oven with the door closed for at least 1 hour or overnight - this prevents cracking.
- 11
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These delicate meringues are surprisingly forgiving once you understand the technique—the low, slow bake transforms simple egg whites into crisp, cloud-like cookies that melt on your tongue. Perfect alongside coffee or crushed over ice cream, they're an elegant way to use extra egg whites."
