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

Vanilla Meringue Cookies

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes

These little meringue cookies are delicate, crisp, and can be eaten all on their own or used to decorate a cake or tart. They last for several weeks and can be flavored and colored however you'd like!

Ingredients

  • 2 large egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • pinch of salt
  • 1 teaspoon vanilla extract or paste
  • 100 grams (½ cup) granulated sugar

Instructions

  1. PREP: Preheat the oven to 200°F/ 93°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 room temperature egg whites (2 large), cream of tartar (⅛ teaspoon), salt (one pinch), and vanilla extract or paste (1 teaspoon). Mix on medium speed until the mixture is holding air and soft peaks form. Gradually start adding the granulated sugar about 1 Tablespoon at a time (total of 100 grams/ ½ cup) 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 takes about 5 more minutes. The meringue should be glossy and not dry looking. If you'd like to color the meringue, do so now using gel food coloring.
  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 a ½ inch (1.2 cm) off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.
  4. BAKE: Bake the meringues for 75 minutes. Then turn the oven off and keep the door shut. Leave the meringue cookies in the turned off oven for another 75 minutes to completely dry out and crisp.
  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.

Notes

Flavor Ideas

  • Almond Meringue Cookies: Reduce the vanilla extract or paste to ½ teaspoon. Add ⅛ teaspoon almond extract and a sprinkle of slivered almonds over the top of the meringues before baking.
  • Lemon Meringue Cookies: Omit the vanilla extract or paste. Add ¼-½ teaspoon lemon extract or ½ teaspoon fresh lemon juice.
  • Peppermint Meringue Cookies: Omit the vanilla extract or paste. Add ¼ teaspoon peppermint extract and a sprinkle of crushed peppermint candy canes over the tops of the meringues before baking.