Classic Meringue Cookies

Servings30 small cookies

Ingredients

1
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
2
In a clean, grease-free bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
3
Gradually add sugar, 1 tablespoon at a time, while continuing to beat. Turn to high speed and beat until stiff, glossy peaks form (about 5–7 minutes).
4
Add vanilla and optional coloring, and beat just until combined.
5
Transfer mixture to a piping bag fitted with a star tip and pipe small swirls onto the baking sheets.
6
Bake for 1 hour, then turn off oven and let meringues rest inside for another hour to fully dry out.
7
Store in an airtight container for up to 2 weeks.

Make sure the egg whites are at room temperature for best volume.
Even a tiny bit of yolk or grease can prevent the meringue from whipping properly — use a clean, dry bowl.
Add the sugar gradually, one spoon at a time, and beat until stiff, glossy peaks form.
Low and slow baking (low temperature, long time) ensures crisp, dry cookies.
Store in an airtight container at room temperature for up to 1 week — they’re humidity-sensitive!
Feel free to add food coloring, flavor extracts (like almond or peppermint), or sprinkles for a fun twist