Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract (or peppermint extract for a holiday twist)
- Gel food coloring (red, green, or your choice)
Instructions
- Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until the mixture is glossy and forms stiff peaks (about 8-10 minutes).
- Add the vanilla extract and gently mix to combine. If using food coloring, add a few drops and gently fold it into the meringue for a swirl effect.
- Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small, even mounds (about 1 inch wide) onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake the meringues in the preheated oven for 1-1.5 hours, or until they are firm to the touch and easily lift off the parchment paper.
- Turn off the oven and let the meringues cool inside with the door slightly ajar for an additional 1 hour. This helps prevent cracks.
- Once completely cool, store the meringues in an airtight container at room temperature for up to 2 weeks.
Notes
Prep Time: 15 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 45 minutes
Kcal: 20 kcal per cookie | Servings: 40-50 pieces
