Crisp Meringue Cookies Recipe with Egg Whites
Light, crisp meringue cookies made from whipped egg whites, sugar and a little vinegar.
These meringue cookies use whipped egg whites and fine sugar for a crisp shell and light centre. Make sure the bowl and beaters are grease-free, and add sugar gradually after the whites turn foamy. Pipe or spoon small portions so they dry evenly. Bake at low heat rather than browning them, then let the cookies cool in the switched-off oven. Heat oven to 100°C (210°F). Line two trays with baking parchment. Beat egg whites and salt in a clean bowl until foamy and soft peaks form. Add sugar one spoon at a time, beating until glossy stiff peaks form and sugar feels mostly dissolved. Beat in vinegar and vanilla briefly. Pipe or spoon small mounds onto trays. Bake 90 minutes until dry to the touch.
Recipe card
Crisp Meringue Cookies Recipe with Egg Whites
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare oven
Heat oven to 100°C (210°F). Line two trays with baking parchment.
Whip whites
Beat egg whites and salt in a clean bowl until foamy and soft peaks form.
Add sugar
Add sugar one spoon at a time, beating until glossy stiff peaks form and sugar feels mostly dissolved.
Finish meringue
Beat in vinegar and vanilla briefly.
Shape and dry
Pipe or spoon small mounds onto trays. Bake 90 minutes until dry to the touch.
Cool
Turn off oven and let cookies cool inside with door closed for at least 1 hour.
How to tell when it is ready
Turn off oven and let cookies cool inside with door closed for at least 1 hour.
Tips
- Heat oven to 100°C (210°F).
- Beat egg whites and salt in a clean bowl until foamy and soft peaks form.
- Add sugar one spoon at a time, beating until glossy stiff peaks form and sugar feels mostly dissolved.
- Beat in vinegar and vanilla briefly.
Troubleshooting
- If mixture will not whip, clean the bowl thoroughly and remove any trace of yolk.
- If cookies crack, lower the oven temperature and cool them gradually.
Substitutions
- Use pasteurized egg whites if preferred, following package guidance.
- Use vanilla bean paste instead of extract.
Variations
- Fold in a little cocoa powder.
- Add finely grated lemon zest.
Serving suggestions
- Serve with berries.
- Use to decorate a pavlova.
- Pair with tea or coffee.
- Sandwich two cookies with chocolate ganache.
Make ahead
Prepare components ahead and store safely. Store fully cooled cookies airtight in a dry place for up to 1 week.
Storage
Store fully cooled cookies airtight in a dry place for up to 1 week.
Food safety
Use clean utensils and avoid serving raw meringue; bake until dry throughout.
Frequently asked questions
Why are my meringues sticky?
Humidity can soften them. Dry longer in a low oven and store airtight once fully cool.
How should I store crisp meringue cookies?
Store fully cooled cookies airtight in a dry place for up to 1 week.
Serve with berries. Store fully cooled cookies airtight in a dry place for up to 1 week.
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