Meringue Cookies
Meringue cookies are a light and airy confection that is crispy on the outside and chewy on the inside. This cookie recipe is both sweet and delicate.
Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup powdered sugar
- ½ teaspoon almond extract clear
Instructions
- Preheat oven to 200°F, then line a cookie sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer with the whisk attachment.
- Beat for about 3 minutes or until a foamy consistency, then add the cream of tartar and salt.
- Add the powdered sugar to egg whites, slowly sprinkling in 1 teaspoon at a time.
- Beat for about 4 minutes or until stiff peaks appear and the mixture has a glaze-like finish.
- Add to a piping bag and pipe 2-inch-sized cookies about 2-inches apart on the prepared pan.
- Bake for 60 minutes, turn off the oven and bake for an additional 90 minutes (up to overnight).
- Remove from oven and cool completely before storing in an airtight container or serving.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meringues as the suggested baking time approaches.
If meringues become squishy or sticky from moisture in the air, put them back in the oven, and set as low as it will go (180°F is the lowest my oven will go), for about 15 to 30 minutes. This will redry out the cookies.