Meringue Cookies

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield about 5 dozen
Test Kitchen Approved
These sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin

Ingredients

  • 3 large egg whites
  • 1-1/2 teaspoons clear or regular vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 2/3 cup sugar

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 20 minutes.
  2. Meanwhile, preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
  3. Attach a #32 star tip to a pastry bag. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets.
  4. Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in airtight containers at room temperature.

Nutrition Facts

1 cookie: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 Free food.

These sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
Recipe Creator

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