Easy Meringue Cookies

Ingredients

Steps

1. 1

   Position two oven racks towards the center of the oven and preheat the oven to 200ºF. Line two large baking sheets with parchment paper and set aside.

2. 2

   Add the egg whites, cream of tartar, and salt to a large bowl with a hand mixer, or to the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low speed, gradually increasing to medium.

3. 3

   Once the egg whites become frothy, about 30 seconds, slowly add the granulated sugar one teaspoon at a time. Once all the sugar is incorporated, mix in the vanilla. Scrape down the bowl a few times while adding the sugar, as it can build up around the edges.

4. 4

   Continue mixing on medium-high speed until the sugar has fully dissolved and the meringue is thick and marshmallowy and holds a nice peak, about 10 to 15 minutes. If adding food coloring, add a small amount using a toothpick and mix until fully incorporated.

5. 5

   Transfer the meringue to a large piping bag fitted with a large star tip. Pipe small dollops of meringue into the corners of the baking sheet and press the parchment paper down to glue it in place while you pipe.

6. 6

   Hold the piping bag about 1/2 inch above the paper and squeeze to make a dollop about 2 inches wide, then stop squeezing and lift the bag straight up to form the tip. Continue piping, leaving about an inch between cookies for airflow. Six rows of four fits 24 dollops per sheet.

7. 7

   Bake for about 1 hour, until the cookies are dry to the touch and sound hollow when tapped. If it is humid, they may take longer.

8. 8

   Turn the oven off and leave the meringues inside with the door closed for 2 more hours to dry out. They are done when they feel light and lift easily off the parchment.