Easy Meringue Cookies
If you still don’t have success, you may be storing them improperly. Meringues can absorb moisture from their environment or other ingredients they are near. To crisp up chewy meringues, pop them back into the oven on a parchment paper-lined baking sheet at 200° for 10 minutes.
Ingredients
- 3 large egg whites
- 1-1/2 teaspoons clear or regular vanilla extract
- 1/4 teaspoon cream of tartar
- dash salt
- 2/3 cup sugar
Directions
- Place egg whites in a small bowl; let stand at room temperature 20 minutes.
- Meanwhile, preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
- Attach a #32 star tip to a pastry bag. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets.
- Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in airtight containers at room temperature.
