Meringue cookies are a classic and my family’s favorite light and airy cookie. I have always felt a little intimidated to make them because I was told that the technique takes a little bit of practice and a long time in the oven. Well, after my first attempt, I felt like there was nothing to them and the cookies turned out fantastic!
So as long as you have the patience to wait for your dessert to bake in the oven, you won’t have any issues making these no fuss meringue cookies. So have no fear and try this easy 4 ingredient meringue cookie recipe and you won’t be disappointed!
Here are some simple tips to help you achieve the best Meringue cookies possible.
Meringue Cookies Baking Tips
Its best if your eggs are fresh and at room temperature when using them for a Meringue recipe. Also when separating your egg whites, be sure that there is absolutely no egg yolk that gets into the egg whites – otherwise your egg whites will not firm and form peaks (using an electric mixer).
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Separating the Eggs
Separating eggs was what intimidated me the most just because I knew how important it was that the separation process is done correctly. So to ease your “Separation Eggsiety” here is what I do to achieve the best results:
1. I found that it is easier to separate egg whites when the eggs are still cold. I don’t know why but I’m sure that there is some science behind this reasoning that you can research if you are really dying to know!
2. Use 3 bowls to separate your egg whites. Use one bowl that you will separate the eggs over (allowing the egg white to fall into this bowl, once separated with success then place the egg yolk in one bowl and transfer the whites in another bowl, repeat the process). The madness behind this is not so you can do more dishes! Rather if some egg yolk gets into the egg whites, then you are only ruining one egg which you can set aside and use for an omelette instead of losing the entire bowl you had already worked on separating.
If you are looking for some more simple and delicious cookie recipes, check out these Crispy and Chewy Chocolate Chip Cookies and
Can You Use a Liquid Egg Whites Product From a Container?
Liquid egg whites in a carton usually contain additives that act as stabilizers to give the product a longer shelf life. Because of this, it may take longer to whip the whites and it may alter the texture of the cookie.
It could also be more difficult to figure out the proper measurements to get the right amount of egg whites required for the recipe since its typically written by the number of eggs, not in cups. I haven’t tried using liquid egg whites before, so I can’t say for sure that it wouldn’t work!
You can use any sugar in this meringue recipe, however the texture of the cookie will vary. For best results I use superfine sugar. If you don’t have any fine sugar on hand, use your regular granulated sugar and give it a few spins in your food processor to give it more of that finer texture.
The reason for this is that finer sugar dissolves a lot quicker and will give your cookie more of a smoother taste instead of a sugary granular taste.
Cream of Tartar
Cream of tartar is a very popular ingredient in a lot of recipes as it helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods. A stabilizer is very important in making your meringue cookies.
Can You Make Meringue Cookies Without Cream of Tartar?
If you don’t have any cream of tartar on hand, there are some substitutes you can use instead. In fact they both work just as well in place of cream of tartar.
1. Lemon juice – use equal amounts of lemon juice in place of the cream of tartar
2. White vinegar – use equal amount of vinegar in place of the cream of tartar
Can Meringue Cookies Be Keto?
You can make these Meringue cookies Keto, however you will have to make some adjustments.
1. Use a sweetener instead of the sugar such as the one I use: Monkfruit and Erithrytol Sweetener. Use the same amount as the recipe indicates for sugar, and follow the same directions by blending it to make the sweetener into a finer texture.
2. Cream of tartar contains starch. Instead, make the meringue cookies without cream of tartar by using the lemon juice or white vinegar as stated above.
Why are Meringue Cookies Usually Made in the Winter?
The reason Meringue cookies are not so great in the summer is because of humidity. Any moisture in the air will make them flop and not hold their shape.
This is why Meringue cookies are usually enjoyed during the winter holiday seasons. However, living in Canada our cool seasons are longer and so we can enjoy a good meringue cookie pretty much for most of the year!
How Do I Know When Meringue Cookies Are Done (Fully Baked)?
The trick is to turn the oven off without opening the door and let the cookies rest for 1 hour untouched after the full baking time is complete. You will know they are ready when they slide off the parchment paper easily and the bottoms are dry. Leaving them in the oven also helps with making them crisp.
Why are My Meringue Cookies Chewy?
If the cookies are chewy, then there’s a possibility that they are not fully cooked, or some egg yolk got in them. Its best to bake them at a lower temperature, 200 degrees F, for an additional 15 minutes and then check them.
How Do You Store Meringue Cookies?
You should store meringue cookies in an air tight container and refrigerate in order to keep them dry. Meringue cookies can last up to 3 weeks if stored this way.
Can You Freeze Meringue Cookies?
You can store the cookies in an air tight container with a layer of parchment paper between them in the freezer for up to a month.
However, when they are thawing, it is likely that they will soften from the moisture and won’t be crisp and airy as they were when they first came out of the oven. Because of this, I wouldn’t recommend freezing the cookies.
- 2 egg whites at room temperature
- ¼ tsp cream of tartar
- 1/8 tsp salt
- ½ cup superfine sugar
- ¼ tsp vanilla *optional or any other extract of your choice
- Preheat oven to 225 Degrees F and line a baking sheet with parchment paper
- Using a stand mixer or a handheld, add your egg whites to the mixing bowl and beat the eggs until frothy on medium high speed.
- Add cream of tartar and salt and continue to beat egg whites until soft peaks start to form.
- Reduce speed of the mixer. Add sugar, one tablespoon at a time until stiff peaks form.
- Add your meringue to a piping bag and pipe onto the prepared baking sheet.
- Bake for 45 minutes and then turn the oven off without opening the door. Let the cookies rest for 1 hour untouched.
Using any flavored extract that is not clear in color may make the Meringue cookies appear less white.