Meringue Cookies Recipe

Meringue Cookie Preparation

1. Begin by preheating your oven to a low temperature, around 200°F (93°C). This will help dry out the meringues without browning them. 2. In a clean, grease-free bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. 3. Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat the mixture. Once all the sugar has been added, beat the mixture until it holds stiff peaks. 4. Gently fold in the vanilla extract and any food coloring if desired, being careful not to deflate the meringue. 5. Pipe or spoon the meringue onto a baking sheet lined with parchment paper. Try to keep each meringue the same size for even baking. 6. Bake in the preheated oven for approximately 1-1.5 hours, or until the meringues are dry to the touch and can be easily lifted off the parchment paper. 7. Turn off the oven and let the meringues cool inside with the door slightly ajar. This slow cooling process helps prevent cracking.