This recipe makes dozens of perfect, crunchy Meringue Cookies. Styled and piped through a star icing tip, these little cookies are the white jewels of any dessert spread.
Makes 6 to 7 dozen
- 4 large egg whites (120 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup (150 grams) granulated sugar
- Preheat oven to 200°F (93°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes. Spoon meringue into a piping bag fitted with a star or shell tip. Pipe meringue into small 1-inch cookies on prepared pans.
- Bake until set and dry, about 2 hours. Turn oven off, and let meringues stand in oven with door closed for 1 hour. Cookies can be made up to 2 days ahead and stored in an airtight container in a dry, dark place.