These Vanilla Meringue Cookies are a lovely cookie that just melt in your mouth. I usually make a batch of these when I have excess egg whites left over from other recipes. This recipe is gluten-free, dairy-free and nut-free.
Meringues aren’t really that hard to make. Here are some tips to help you.
- The bowl that you use to mix in should be completely dry. I prefer to use a glass bowl over a plastic one.
- When separating your egg yolks and whites, make sure there is no yolk in the whites as this can ruin the meringue batter, stopping it from becoming stiff peaks.
- The egg white should reach soft peaks before slowly adding in the sugar, then the rest of the ingredients. The batter will look glossy and be smooth when it is ready to spoon onto trays.
- When baking, bake long and slow. Meringues should be hard on the outside and lift easily from the baking paper when ready.
- On the inside, they should be soft, almost like a marshmallow. If the inside is chewy, they were baked for too long, try baking for less time next time.
- Cool slowly in the oven after it has been turned off to stop the meringues from cracking.
Vanilla Meringue Cookies
- 3 large egg whites, room temperature
- 1/2 cup (238g) caster sugar
- 3/4 cup (75g) icing sugar
- 1 tsp vanilla extract
- Preheat oven to 120˚C.
- Line a baking sheet with baking paper.
- Sprinkle with cornflour to stock the meringue from sticking.
- In a medium bowl, beat the egg whites until they are white and frothy.
- Slowly add the caster sugar while mixing.
- When the sugar is mixed through, slowly add the icing sugar and mix through as well.
- Add the vanilla and beat until the batter is smooth and glossy.
- Spoon or pipe mounds of meringue onto the prepared baking tray.
- Bake in the oven around 2 hours or until they are hardened on the outside and not sticky on the inside.
- Allow to cool in oven to avoid cracking.
- Store in an airtight container for up to two weeks.
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