Meringue cookies are some of my favorite treats. They are like little fluffy clouds (anyone remember that Orb song from the 90s?); airy, sweet, crisp, and oh so delightful. They are also the perfect treat to serve at a party. Meringues are dainty, elegant, and you can serve them up in so many ways. Meringues are the perfect addition to any dessert table, and despite looking so fancy they are incredibly easy to make. I’m going to show you how easy it is to make meringue cookies using a no-fail method.
Types of Meringue
There are a few different types ways you can go about making your meringues. I usually use the French method which I’ll explain below. Here are the three types of meringue:
- French Meringue – this is the most common type of meringue and is made by whipping the raw egg whites and then adding sugar, whipping until it has dissolved. If you’re making meringue cookies you will need to add a stabilizer such as cream of tartar of vinegar to it. It is also helpful (but not necessary) to use caster, or superfine sugar since it will dissolve faster than regular granulated. I used granulated for my cookies and it worked just fine.
- Swiss Meringue – in this type of meringue you need to dissolve the sugar into the eggs whites in a double boiler before whipping it up. Swiss meringue is also the basis for Swiss meringue buttercream, which is a rich buttery delightful frosting which I’ve discussed in this post.
- Italian Meringue – this meringue involves heating sugar and water into a syrup, adding it to the egg whites and then whipping it up. This method works great if you’re making macarons since it makes the following steps (namely the cursed macronage step) easier. I’ve never used it to make meringue cookies since it’s a bit more work though.
You can play around with these different types of meringues to find which one works best for you. Much like macaron recipes, a lot of meringue cookie recipes have a lot of finicky steps, such as running your oven’s fan if you have one, or leaving the oven door cracked open while the meringues bake.
Make sure you have your oven racks in the center of your oven. If the heat is unevenly distributed as a result of being too high or too low in your oven you may end up with cracks.
The recipe I used is from Baker’s Royale. I love this recipe because it doesn’t use Cream of Tartar. Cream of tartar is one of those things I am always out of, or just can’t seem to find in my disaster of a pantry (until days later when I don’t actually need it anymore). This recipe is awesome, I had virtually no cracks when I made it, and is there really anything worse than a cracked meringue?
Meringue Cookies from Bakers Royale
- 3 oz egg whites (approximately 3 large eggs)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon distilled white vinegar
- food coloring (I chose pink)
Heat oven to 200 degrees F. Line a baking sheet with parchment. Quick note here, make sure your parchment is no bigger than the base of your baking sheet. The meringues are so light that when you pipe them onto the parchment they won’t weight it down if it’s lifting up on the sides.
Make sure your mixing bowl is completely clean and doesn’t have any butter or other fat residue in it. This can prevent your egg whites from whipping up properly.
Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and the meringue does not slide out when bowl is turned upside. Gradually add in sugar and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
Below I’ll show you which tips make which meringue forms. Pipe out the meringues approximately 1 inch apart and bake for about 90-100 minutes or until meringue peels away easily from the parchment. Cool on a wire rack.
Meringue Cookie Shapes
Meringue cookies can be pipped into a variety of different shapes. If you have a set of piping tips, go nuts and try them out! You never know what cool shapes you can make. Here I’ve shown you a few of the resulting meringues you get using a couple of different tips:
The “L” is made with a large (and I mean large) open tip. You can make these with smaller open tips if you want, I was going for some impact so I used the large one. Just use some gentle pressure on your piping bag to write out your letters.
The meringue rose is a popular cookie and looks beautiful on a dessert table. This is made using the Wilton 1M open star tip. You can also use a Wilton 2D tip as well. These are so easy to make, just start in the middle, gently squeeze your piping bag while piping in a spiral until your rose is the size you want. Release the pressure and lift the tip away.
Making meringue cookies is so easy, this no-fail recipe I’ve shared is a great option for anyone who hasn’t made meringues before or has had problems with them in the past. These little cookies are great for a quick sweet treat, and they’re perfect for the gluten-free folks!
I hope you enjoyed my meringue post, if you have any questions or comments about this post, please leave them below! I would love to hear from you.