Vanilla meringue “cookies” are not like an actual cookie…they are more like crunchy bites of marshmallow that dissolve in your mouth like pure heaven. Gluten free, fat free and you only need a few ingredients.
A couple things to note when making these cookies: egg whites are finicky. Don’t use carton egg whites. Make sure that there is ABSOLUTELY no yolk that gets into your whites. Room temperature egg whites is key. Your mixing bowl needs to be grease free (metal or glass preferred). And lastly, humidity can affect the outcome when making these.
Vanilla Meringue Cookies
Print RecipeIngredients
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- pinch of salt
- 2/3 cup white granulated sugar
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- sprinkles (optional)
Instructions
Preheat oven to 250-degrees and line a large cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the whisk attachment, add the egg whites, cream of tartar and salt mixing on high speed for approximately 2-minutes, or until you reach soft peaks.
Leave the mixer running on high speed and slowly add the sugar and vanilla extract. Mix for an additional 2-minutes or until stiff and glossy peaks form.
Spoon mixture into an icing bag with your desired tip or just spoon 1-1/2 inch cookies onto the prepared cookie sheet. Top with sprinkles if desired.
Bake cookies for 90-minutes in 250-degree oven. Do not open the oven while baking. After 90-minutes, turn the oven off, but let the cookies cool in the oven for an additional 30-minutes. Remove from oven and allow cookies to cool completely on the cookie sheet before storing an airtight container.
Notes
Cookies stay fresh for up to two weeks at room temperature.
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