Vanilla Meringue Cookies – a delicious recipe with egg whites, clear, cream of tartar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2
Preheat oven to 250u00b0. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
3
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined
4
.
5
Bake 40-45 minutes or until firm to the touch. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on
6
. Remove meringues from paper; store in an airtight container at room temperature.
180
kcal
Calories
8
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 large egg whites, 1-1/2 teaspoons clear or regular vanilla extract, 1/4 teaspoon cream of tartar, Dash salt, and more.
Yes, Vanilla Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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