Meringue Cookies

How it went:

This recipe is easy and everyone thinks you’re brilliant when you show up with these. It’s also Gluten-Free but still a nice desert. It involves about 10 minutes of effort, and then  you just let them slow bake with the timer on and go about your day.


  • 3 large egg whites, warm
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract


Preheat oven to 200° F

Using room temperature eggs (or eggs that have been placed in warm water for 5 minutes) crack each egg, making sure you get absolutely no yolk into your whites (this can best be achieved by cracking each egg into one bowl and then moving the successful white into your mixing bowl after each crack – seems piddly but can save you wasting eggs if you mess up!). Beat your whites and cream of tartar into soft peaks. Sprinkle in sugar slowly and beat until you get hard peaks and the meringue is glossy. Finally mix in vanilla extract and place mixture into a piping bag (eggy mixtures slowly bleed through some kinds of bags *cough* mine from ikea -making stuff pretty messy) and pipe 2″ peaks in whatever shape you like onto a parchment lined cookie sheet. Bake at 200° F for 1.5 – 2 hours. The ideal meringue is totally crisp all the way through – you can test by popping one out of the oven, letting it cool for a few minutes and then eating it (great testing process). My husband likes his a little sticky in the middle still, so bake to taste.

The best part about meringues is that they keep well in the fridge, and if they get a little soggy, just pop them back in a 200° F oven for 10 minutes and they’re good as new!


2 thoughts on “Meringue Cookies

  1. Pingback: Chocolate Éclairs | 193 Cookery

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