Knowing a few simple recipes that you can whip up at any time is the first step to being a good host. Sometimes, unannounced guests can surprise you with a visit, and you’ll have a short time to come up with something tasty and quick.
Luckily, that’s the perfect way to describe our meringue cookies recipe. The cooking time is one hour, and you only need four ingredients for the ensemble.
So, what are you waiting for? Keep reading and learn how to make meringue cookies in no time.
Our recipe will be straightforward, with all the necessary instructions to amaze your guests. And, we’ll give you a few secret tips and tricks to ensure your cookies turn out perfect.
On top of that, we’ll explain the secret between chocolate and vanilla meringue cookies and let you know about other versions of this tasty dessert.
Vanilla Meringue Cookies History
We’ve all had them a few times in our lifetime, but it’s unlikely you know who made these in the first place. According to a few sources online, meringue cookies originate from the 1700s.
Gasparini, a Swiss pastry chef, is credited with making the first batch.
These are great as a single dessert. But, you will also enjoy having them with ice cream, fruit, and other sweets.
Since meringues are pretty simple, they can be easily paired with many different flavors. Take advantage of that and create your meringue cookies recipe for fun.
But first, learn how to make meringue cookies with the help of this article.
Meringue Cookies Recipe
Gather the Ingredients to Start
As we mentioned, making vanilla meringue cookies won’t be that difficult. The first step in the process is gathering the ingredients.
Luckily, there will be only four of them.
You’ll most likely have everything you need at home, but to ensure nothing’s missing, check this list before you start baking.
- 1 cup egg whites
- 2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
First, get the eggs. The recipe requires one cup of egg whites. Usually, using four eggs will do the trick and give you the right amount of whites for the formula. Make sure you separate them correctly if you’re doing that task yourself.
After taking care of the eggs, head for the baking aisle. There, you’ll have to get granulated sugar and vanilla extract. They will give your dessert all the sweetness and flavor it needs.
And finally, get cream of tartar, and you’ll be ready to learn how to make meringue cookies. The first step is already finished, and you’re doing great!
Whisking the Eggs
Before getting into the whisking and mixing of the ingredients, you should preheat the oven, so it’s prepared to bake once your cookies are ready to go in.
Yes, it’s time for a bit of multitasking. So, set the oven to 225 degrees F and start whisking.
Get a large mixing bowl and add the egg whites. You’ll have to whisk for the next five minutes. Doing this by hand may not be the best idea. Most likely, the wanted results will take even more time and hurt your hand.
Luckily, you can use an electric mixer to do the job for you. Turn it to the highest speed with the whisking attachment applied and let it do its magic.
Once the mixture starts forming stiff peaks, you can proceed to the next step.
Adding the Remaining Ingredients
Once you’ve mixed the eggs long enough, it’s time to add the remaining ingredients. This is when you should start pouring the granulated sugar into the mix.
Do it by adding 1/4 cup at a time, whisking it for ten seconds, then adding another 1/4 cup. Repeat this until you’ve used all of the prepared sugar.
Then, you can add the vanilla extract and the cream of tartar. Keep using the mixer while adding the remaining ingredients, and continue to whisk until the mixture starts creating stiff peaks again.
You can finally put the mixer down. Pick up the piping nozzle and start making swirls instead. Select the one with a 2-inch width and do your magic on a baking sheet.
Don’t forget to leave about 1 inch between each meringue. You don’t want them to all become one giant cookie.
Once the trays are ready, you can pop them into the oven for about an hour.
However, to make them extra special, you’ll keep them in the heat even after the timer rings. Open the oven, but keep the cookies inside to allow them to dry out without burning.
The only thing left is to serve and enjoy your first batch of meringue cookies. You can have them alone, but they shine best with a cup of coffee or a glass of milk. Also, serving them with ice cream and fruit is surprisingly amazing.
And to make a special batch of chocolate meringue cookies, you’ll have to add another ingredient to the list and one final step in the process.
How to Make Chocolate Meringue Cookies
Making chocolate meringue cookies require just one addition to the entire recipe. Our advice is to melt a few blocks of chocolate and make the vanilla cookies on the side.
Then, once the meringues have baked and the chocolate has melted, dip the cookies inside for a few seconds. This way, you’ll have a cacao layer on top of the original recipe everyone loves.
Meringue Cookies Tips and Tricks
Are There Variations?
There are a few different ways to make meringue cookies. The most popular variations are Italian, Swiss, and French. Each has its benefits, but we believe our recipe is perfect.
Of course, you can mix and match to create your versions of the recipe. So, dip the cookies in chocolate, or caramel, add rainbow sprinkles or lemon zest and see which one suits your palate the most.
Why Are My Meringues Flat?
Many beginners make this mistake, but we’ll help you avoid it. Make sure the eggs you’re using are left at room temperature before it’s time to whisk the whites. Also, gradually increase the speed on your mixer, and add sugar in batches.
If you forget about these tips, too much air will leave the mixture, and your cookies will end up flat.
How Long Can These Cookies Last?
Meringue cookies are best consumed shortly after they’ve been prepared. However, if that’s not an option for you, they can last up to two weeks. You’ll just have to store them correctly.
Put your cookies in an airtight container and leave them at room temperature if you need them sometime in the near future.
If you plan on consuming them a bit later, freezing is your best option. Line your airtight container with parchment and keep the cookies in the cold for as long as three months.
Though they won’t go bad, we don’t recommend doing this if you wish to have the best-tasting experience.
And of course, if you’re looking for bakery supplies in Miami, head on to the Medina Baking and Powder Supplies website!