Small Batch Meringue Cookies
These light and crisp meringue cookies are made with just one egg white, sugar, and vanilla for a perfectly sweet treat. They bake low and slow in a warm oven, creating a delicate texture that melts in your mouth.
Servings: 6 cookies
Equipment
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner.
- Beat the Egg White: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until foamy.
- Add the Sugar: Gradually add the sugar, one tablespoon at a time, while beating.
- Add Vanilla: Mix in the vanilla and continue beating until the meringue is glossy and forms stiff peaks.
- Shape and Bake: Drop spoonfuls onto the lined baking sheet or pipe with a pastry bag, spacing them 1 inch apart. Place in the oven, turn the oven off, and leave the cookies undisturbed for 2 hours.
- Cool: Remove from the oven and let the cookies cool completely before serving.
Notes
- Avoid Yolks: Even a small amount of yolk can prevent the egg white from whipping properly.
- Use Room Temperature Egg White: Let the egg white sit at room temperature before whipping for better volume.
- Choose the Right Bowl: Use glass, stainless steel, or copper—avoid plastic, which can retain grease.
- Add Sugar Slowly: Beat in sugar one tablespoon at a time to ensure it dissolves and creates a smooth meringue.
- Stop at Stiff Peaks: Beat until the meringue is glossy and holds stiff peaks. Over-whipping can ruin the texture.
- Check the Weather: Meringues bake best in dry conditions. High humidity may require a longer bake time.
Nutrition
Serving: 1cookie | Calories: 46kcal | Carbohydrates: 11g | Sodium: 8mg | Potassium: 28mg | Sugar: 11g
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