Healthy & Delicious: Meringue Cookies Recipe
This recipe creates delicate, light, and crisp meringue cookies from whipped egg whites, sugar, and cream of tartar. Optionally enhanced with peppermint and a hint of green coloring, these melt-in-your-mouth treats are slowly baked until perfectly dry, offering a delightful low-fat dessert or snack option.
Equipment
- 1 Electric Mixer Stand mixer with whisk attachment or high-powered hand mixer for efficient whipping of egg whites.
- 1 Large Mixing Bowl Ensure it's impeccably clean and grease-free to achieve proper egg white volume.
- 2 Baking Sheets For even baking of the meringue cookies.
- 1 Parchment Paper Essential for lining baking sheets to prevent sticking and ensure easy removal.
- 1 Piping Bag & Star Tip (Optional) For professional-looking, decorative meringue shapes. A spoon can also be used.
Ingredients
Main
- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup white sugar
- 1/4 to 1/2 teaspoon peppermint extract optional
- 4 drops green food coloring optional
Instructions
- Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper.
- Ensure egg whites are at room temperature. In a scrupulously clean, grease-free large mixing bowl, combine egg whites, salt, and cream of tartar.
- Using an electric mixer, beat the egg white mixture on medium speed until soft peaks form.
- Gradually add the white sugar, one tablespoon at a time, continuing to beat on high speed until the mixture is thick, glossy, and forms stiff peaks that hold their shape.
- Gently fold in the optional peppermint extract and green food coloring until just combined, being careful not to deflate the meringue.
- Transfer the meringue to a piping bag fitted with a star tip, or use two spoons to drop small, uniform mounds onto the prepared baking sheets, leaving a little space between each.
- Bake for 1 to 1.5 hours, or until the meringues are firm, dry, and easily lift off the parchment paper. They should remain mostly white with no significant browning.
- Turn off the oven and leave the meringue cookies inside with the oven door slightly ajar. Allow them to cool completely in the oven, approximately 1-2 hours, to prevent cracking and ensure a perfectly crisp texture.
- Once completely cooled, carefully remove the meringue cookies from the parchment paper.
- Store the meringue cookies immediately in an airtight container at room temperature to maintain their crispness.
Notes
Achieving perfect meringue relies on meticulous preparation. Ensure your mixing bowl and whisk are absolutely grease-free; any fat will prevent the egg whites from whipping properly. Egg whites should be at room temperature for maximum volume. Add sugar very gradually to avoid deflating the meringue, beating until it is stiff and glossy. Bake at a very low temperature for an extended period to dry them out, not brown them. Leaving them to cool completely in the turned-off oven prevents cracking and ensures a crisp texture. Humidity is the enemy of meringues, so store them in an airtight container immediately after cooling.