Vanilla Meringue Cookies Recipes

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
• Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
• Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
• Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

VANILLA MERINGUE COOKIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

VANILLA MERINGUES

Steps:

• Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
• Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
• Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
• For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

VANILLA MERINGUES

Steps:

• Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
• Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
• Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.