Meringue kisses piled up in a green bowl on a white background
Yield: About 50 - 60 Kisses

Vanilla Meringue Cookies

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes

These little meringue cookies are delicate and crisp and can be eaten all on their own or used to decorate a layer cake or cream tart. They also last in an airtight container for weeks.

Ingredients

  • 2 large egg whites, room temperature
  • 1/8 tsp cream of tartar
  • pinch of salt
  • 1 tsp vanilla extract or paste
  • 1/2 cup (100 gr) granulated sugar

Instructions

  1. PREP: Preheat the oven to 200 F (95 C). Line two sheet pans with parchment paper and set aside.
  2. MAKE THE MERINGUE: In a stand mixer fit with a whisk attachment add the egg whites, cream of tartar, salt, and vanilla. Mix on medium speed until the mixture is holding air and soft peaks form. Gradually start adding the sugar about 1 TBSP at a time, waiting about 15 seconds between each addition. Do not rush this part or your meringue will not be stable. Once all the sugar has been added, increase the speed to medium-high and beat until stiff peaks form. This usually take about 5 more minutes. The meringue should be glossy and not dry looking.
  3. PIPE: Transfer the meringue to a pastry bag fit with a french star tip. Pipe kisses on the sheet pan. To do this, hold the pastry bag completely perpendicular (not on an angle) and hover about 1/2" off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.
  4. BAKE: Bake the meringues in the 200 F (95 C) oven for 75 minutes. Then shut the oven off and keep the door shut. Leave the meringue cookies in the off oven for about 75 minutes to completely dry out and crisp up.
  5. STORE: Store the completely cooled cookies in an airtight container at room temperature. They hold up well and will keep for about two weeks.