I make quite a bit of homemade ice cream, with lots of those ice cream recipes using egg yolks. I am down for an egg white omelet on occasion, but what to do I do with all those other egg whites? My favorite way to use up extra egg whites is by making these Easy Meringue Cookies!
These Easy Meringue Cookies have just five ingredients and take less than 20 minutes prep time! As with all meringue recipes, these easy meringue cookies are baked at a low temperature and then sit in the cooling down oven to further bake and harden.
Ingredients (makes about 4 dozen cookies):
- 4 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 tsp salt
- 1 cup sugar
- 1 teaspoon almond extract
Note: you can substitute vanilla extract for the almond extract, if desired.
To make your easy meringue cookies, preheat your oven to 225 degrees F. Add silicone mats (paid link) to two baking sheets (paid link).
Add your egg whites to a mixing bowl and beat on high with an electric mixer fitted with a whisk until frothy.
Add the cream of tartar and salt and beat on high until soft peaks form.
Slowly add the sugar and then extract to the egg mixture, while beating on high until stiff peaks form.
Add the meringue to a piping bag fitted with a tip (paid link) and pipe tablespoon sized amounts of the meringue onto your baking sheets. These won’t spread much, if at all, so you can put them pretty close together.
Bake for 45 minutes at 225 degrees F for 45 minutes.
After 45 minutes, without opening the oven, turn the oven off. Let the meringue cookies sit in the oven for an hour.
After an hour, remove the meringue cookies from the oven and enjoy!
These easy meringue cookies live up to their name, right?
Meringue cookies are little pillows of deliciousness, sweet and almondy flavor in a light and airy package!
To store, keep the cookies in an airtight container. Meringue absorbs moisture from the air, so you definitely don’t want to keep them on the counter (outside an airtight container), especially in more humid environments.
Easy Meringue Cookies
Ingredients
- 4 egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 tsp salt
- 1 cup sugar
- 1 teaspoon almond extract
Instructions
- Note: you can substitute vanilla extract for the almond extract, if desired.
- To make your easy meringue cookies, preheat your oven to 225 degrees F. Add silicone mats to two baking sheets.
- Add your egg whites to a mixing bowl and beat on high with an electric mixer fitted with a whisk until frothy.
- Add the cream of tartar and salt and beat on high until soft peaks form.
- Slowly add the sugar and then extract to the egg mixture, while beating on high until stiff peaks form.
- Add the meringue to a piping bag fitted with a tip and pipe tablespoon sized amounts of the meringue onto your baking sheets. These won’t spread much, if at all, so you can put them pretty close together.
- Bake for 45 minutes at 225 degrees F for 45 minutes.
- After 45 minutes, without opening the oven, turn the oven off. Let the meringue cookies sit in the oven for an hour.
- After an hour, remove the meringue cookies from the oven and enjoy!
Amazing explanation. the information shared here is very valuable. Have a great day and thanks for sharing.
This is a really good recipe. My only regret is mine don’t look half as good as your pictures but they taste great!