Vanilla meringue cookies 5 ingredients!
Vanilla meringue cookies 5 ingredients!
These simple 5-ingredient meringue cookies are fun to make! Involve your child in making these desserts.
These cookies are not only a beautiful dessert, but they are also very simple! For simpler cookies, try these shortbread cookies, or 3 ingredient peanut butter cookies!
Simple vanilla meringue cookies
This is one of my favorite cookies to make (and eat!). They become so beautiful! I like their soft white and their beautiful cloud-like shape.
These cookies are suitable for any occasion, but they are perfect for wedding showers, baby showers, brunch with girlfriends, or cute gifts for neighbors or friends.
These vanilla meringue cookies are easy to make. Only 5 kinds of raw materials are needed to make these beauties in just a few steps!
How to make meringue cookies
Don’t be intimidated by making these cookies-they are really simple.
First preheat the oven to 225 degrees and line a baking sheet with parchment paper.
In a large bowl or the bowl of a stand mixer, beat egg whites, cream of tartar, and salt on low speed until frothy. Increase the speed to high and gradually add sugar (1 tablespoon at a time, wait 15-20 seconds between each addition).
Whisk the egg mixture until hard peaks form and the mixture is thick and bright. The sugar should be completely dissolved. Add vanilla extract and mix well.
Add the egg white mixture to a large piping bag with a large open star-shaped tip. Pipe the meringue onto the prepared biscuit slices and shape them into the desired shape. Bake at 225 degrees for 1 hour, then turn off the oven and let it cool completely for 1-2 hours. The finished biscuits should be crispy.
Recipe tips
- Use older eggs because they are more fluffy than fresh eggs. Put the eggs in a glass of water. If it floats, it is too old. If it lay on its side, it would be too young. If it stands at one end, it’s right.
- When the eggs get cold, separate the egg whites from the yolks. Then let the egg whites reach room temperature. Whites at room temperature will whip to higher heights.
- Make these cookies on dry days. Humidity or moisture caused by rain can cause the meringue to become sticky and limp instead of forming strong peaks.
- Make sure that the bowl you use is completely free of any residue. I recommend using metal or glass because Tupperware-type bowls can sometimes “stick” the oil even after cleaning.
- If sweat beads form when baking the meringue, the oven temperature is too low.
- Leave 1 ½ -2 inches between the biscuits on the baking tray.
Formula FAQ + changes
How do I know when the peak is hard enough? When you stir up the meringue, you will see it change in different stages.
- First, it will foam and foam.
- Second, the color will continue to lighten, and the bubbles will tighten, leaving behind a whipped ribbon.
- Next, it will continue to harden. When you lift the blender, a peak will form, but the tip will fold.
- Finally, when you pick up the blender, you know when the meringue is ready, and the tips remain beautiful and sharp.
Causes of meringue failure:
- Any type of contamination can cause malfunctions. Any egg yolk that sneaks in will affect the meringue. Any residual oil in the bowl or on the mixer can also cause malfunctions.
- Be sure to start the egg whites before slowly adding the sugar
- The playing time is not long enough, or the playing time is too long.
What about the egg yolk?
- Add egg yolk to scrambled eggs
- Make hollandaise sauce
- Mix into egg salad, potato salad or vegetable salad
- Beat and use to brush on top of baked goods
- Freeze egg yolks in ice cube trays for later use
Variety: There are many ways to change these cookies, but here are some of our favorite variations:
- Replace vanilla extract with other flavors, such as vanilla or mint
- Add a drop or two of food coloring before starting to beat the eggs
- Gently fold the chopped nuts or mini chocolate chips. However, you cannot pipe it. Instead, it drips on the baking tray one by one.
- Lightly sprinkle the top of the new piping meringue before baking
How to store
Shop Biscuits in an airtight container. Add dry paper towels to the container to help control moisture. Cookies should be kept for at least 2 weeks.
you can also freeze These cookies. Use a sturdy side freezer-safe container so that the biscuits will not be crushed by other frozen foods. You can also use frozen Ziploc to store them separately from other refrigerated foods. Freeze for 2-3 months.
For more beautiful cookies:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 2 hours
Total time 2 hours 10 minutes
30 servings
Calories 28 kcal
Author Little Luna
- 4 large egg whites at room temperature
- 1/2 teaspoon tartar powder
- A pinch of salt
- 1 cup sugar
- 1 teaspoon vanilla
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Preheat the oven to 225 degrees and line a baking sheet with parchment paper.
-
In a large bowl or the bowl of a stand mixer, beat egg whites, cream of tartar, and salt on low speed until frothy. Increase the speed to high speed, add sugar gradually, 1 tablespoon at a time, and wait 15-20 seconds between each addition. Whisk the egg mixture until hard peaks form and the mixture is thick and bright. The sugar should be completely dissolved. Add vanilla extract and mix well.
-
Add the egg white mixture to a large piping bag with a large open star-shaped tip. Pipe the meringue onto the prepared biscuit slices and shape them into the desired shape. Bake at 225 degrees for 1 hour, then turn off the oven and let it cool completely for 1-2 hours. The finished biscuits should be crispy. Store in an airtight container to prevent the biscuits from getting wet.