Published Dec 13, 2023 Updated Aug 14, 2024
Vanilla Meringue Cookies Recipe
Meringue cookies are like little clouds of sweetness. They’re prepared with a few simple ingredients – egg whites, cream of tartar, salt, sugar, and a touch of flavoring. Topped with dreamy sprinkles for a delightful treat. Each cookie is formed by whipping egg whites to stiff peaks, baking, and drying them into light, glossy, and crispy pieces. Every bite contains a sugary, vanilla flavor, and the melt-in-your-mouth texture is the best. Their lightness and subtle sweetness make them a perfect accompaniment to a cup of tea or coffee or a charming addition to any dessert table.
Why This Recipe Works
This recipe requires a minimal number of ingredients that everyone has in their kitchen. The simple and quick preparation makes it the best dessert recipe for beginners or experienced bakers. Meringue cookies are versatile, allowing for creativity in terms of shapes, sizes, and flavors. Need more ideas? Try my other meringue cookie recipes, Nutella Meringues, Marbled Meringue, and Chocolate Chips Meringue Cookies. Vanilla meringue cookies can last 3 to 5 days if stored properly. Store the cookies in an airtight container with parchment paper separate between layers at room temperature for up to 5 days or in the freezer for up to 1 month. You can always make a large batch and serve it during holidays, family gatherings, or make it as a sweet gift for friends.
Recipe Ingredients
Easy vanilla meringue cookies call for only a few basic ingredients:
Egg whites Vanilla extract Cream of tartar Salt Sugar Sprinkles, optional
See the recipe card for full information on ingredients.
How To Make Vanilla Meringue Cookies
To make the airy, light, and delicious vanilla meringue cookies, we start by beating the room-temperature egg whites. Preheat oven to 110°C (230°F). Prepare a baking sheet lined with parchment paper. Beat egg whites with vanilla extract, cream of tartar, and a pinch of salt until foamy. Continue beating it while adding the sugar. Gradually add the sugar to make sure it’s fully dissolved and get a balanced sweetness. Once the meringue becomes glossy and has stiff peaks, transfer it to a piping bag attached with a star tip. Pipe it onto a baking sheet lined with parchment paper. Bake for 1 hour in a preheated oven until crisp on the outside. It’s the key to leave the meringue cookies in the oven for at least 1 hour with the door closed, so they won’t come out sticky once exposed at room temperature. Remove from the oven, and cool completely at room temperature before storing in an airtight container.
Baking Tips
For the best homemade vanilla meringue cookies, please follow my tips below:
Ensure that your mixing bowl, beaters, and any utensils you use are clean and dry, as any contaminants can affect the stability of your meringue. Use room temperature egg whites. This will help them whip up more easily and create a more stable meringue. When adding sugar to the egg whites, do so gradually, about a tablespoon at a time. This helps the sugar dissolve and incorporate evenly into the meringue. Beat the egg whites until they form stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue falling out.
What To Serve With Vanilla Meringue Cookies
For a delightful afternoon tea, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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