Homemade Baked Meringue Cookies
Whipped egg whites and sugar piped into small mounds and dried in a low oven until light and crisp.
Equipment
- Electric mixer
- Clean glass or metal bowl
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 4 large egg whites room temperature
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp lemon juice or white vinegar optional, replaces the cream of tartar
Instructions
Cooking
- Heat. Heat the oven to 200 degrees F and line a sheet with parchment.
- Foam. Beat the egg whites until foamy and add the cream of tartar.
- Sugar. Add the sugar a spoonful at a time and beat until stiff and glossy.
- Shape. Spoon or pipe mounds onto the sheet.
- Dry. Bake one hour, then cool in the closed oven.
Notes
Substitutions: Lemon juice replaces cream of tartar, and cocoa powder makes chocolate meringues.
Tips: Keep the bowl grease free and bake on a dry day.
Storage: Two weeks airtight at room temperature. Do not refrigerate.
Nutrition is calculated for one cookie.