Day 10 of The 12 Days of Christmas Cookies!

Meringue cookies are beloved for their delicate texture.  Their lightness makes them the ideal accompaniment to afternoon tea or a refreshing dessert after a heavy meal.  Plus, they are gluten-free, making them suitable for those with dietary restrictions.  With just a few staple ingredients, you can create a batch of meringue cookies that are elegant enough for special occasions but simple enough for everyday cravings.  They are a fun addition to Christmas cookie platters and boxes!  This is an updated version of my 2020 post Meringue Trees and Kisses.

Meringue cookies require minimal ingredients, making them a fantastic option for those who want a quick and satisfying treat. Here’s what you’ll need:

1. Egg Whites: The backbone of meringue, egg whites provide the structure and lift. Use fresh, room-temperature eggs for the best results.
2. Granulated Sugar: This sweetener not only adds sweetness but also helps stabilize the meringue when whipped.
3. Cream of Tartar: A key ingredient that helps to stabilize the egg whites, allowing them to hold their shape during baking.
4. Vanilla Extract: This will add a subtle flavor that complements the natural sweetness of the meringues.
5. Salt: In terms of flavor salt will both balance and enhance the finished product.

Ingredients:

• 4 egg whites, at room temperature
• ½ teaspoon cream of tartar
• Pinch of kosher salt
• 1 teaspoon vanilla extract
• 1 cup (200 grams) granulated sugar

Step-by-Step Guide to Making Meringue Cookies:

1. Begin by preheating your oven to 200°F (90°C). Low and slow is the name of the game for meringue cookies.
2. Line a baking sheet with parchment paper to prevent sticking. You can draw circles on the parchment as a guide for uniform cookie sizes, or simply dollop meringue on the sheet.
3. In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until they become frothy.
4. Once frothy, add the cream of tartar and a pinch of salt. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. Whip until stiff peaks form and the mixture is glossy.
5. Gently fold in the vanilla extract, ensuring even distribution.
6. Use a piping bag for elegant shapes or a simple spoon to drop dollops onto your prepared baking sheet. Remember to leave space between each meringue as they won’t spread much while baking.
7. Place the baking sheet in the preheated oven. Bake for 1½ to 2 hours, or until the meringues are dry and can easily lift off the parchment. They should be crisp on the outside and still soft in the center.
8. Turn off the oven and leave the meringues inside to cool completely. This helps them to dry out thoroughly and achieve their signature crunch.

I hope you make these lighter than air treats, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures!