Small Batch Meringue Cookies
This small batch meringue cookie recipe makes 6 light, crisp cookies from one egg white. They dry in residual oven heat for a crisp shell and soft, airy center.
Servings: 6 cookies
Equipment
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup granulated sugar or caster sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner.
- Add the egg white and cream of tartar to a clean bowl. Beat with an electric mixer on medium speed until foamy, about 1 minute.
- With the mixer running, add the sugar one tablespoon at a time. Wait about 15 seconds between each addition so the sugar dissolves fully.
- Add the vanilla and continue beating on high speed until the meringue is thick, glossy, and holds stiff peaks. To test, lift the beaters. The meringue should stand straight up without folding over.
- Drop rounded tablespoons of meringue onto the lined baking sheet, spacing them about 1 inch apart. For more uniform cookies, pipe them using a pastry bag fitted with a large star tip.
- Place the baking sheet in the oven and turn the oven off immediately. Do not open the oven door. Let the cookies dry undisturbed for 2 hours.
- Remove from the oven and let the cookies cool completely on the baking sheet before serving. Store in an airtight container at room temperature.
Notes
Separate the egg while cold, whip at room temperature. Cold eggs separate more cleanly with less risk of breaking the yolk into the white. Once separated, let the white sit on the counter for about 30 minutes before whipping. Room temperature whites produce more volume.
Use a glass or metal bowl. Plastic bowls can hold invisible traces of grease even after washing, which will prevent the egg white from whipping. Glass, stainless steel, or copper are all safe choices. Wipe the bowl and beaters with a little white vinegar before starting if you want to be sure.
Add sugar one tablespoon at a time. Rushing the sugar is the most common mistake with meringue. If you dump it in too fast, the sugar won’t dissolve and you’ll get grainy, weeping cookies. You can test by rubbing a small amount of meringue between your fingers. If it feels gritty, keep beating.
Don’t open the oven door. The cookies need a slow, gradual cool-down to set properly. Opening the door introduces a rush of cool air that causes cracking. Leave them undisturbed for the full 2 hours.
Check humidity before you start. Meringues absorb moisture from the air. On humid or rainy days, the cookies may turn soft or sticky no matter what you do. Dry days produce the best results. If you live in a humid climate, try making these in a well air-conditioned kitchen.
Nutrition
Serving: 1cookie | Calories: 46kcal | Carbohydrates: 11g | Sodium: 8mg | Potassium: 28mg | Sugar: 11g
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