French Meringue Cookies
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.
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."
