Beautiful meringue cookies are light as air, crisp, and a perfect sweet for coffee or holiday drinks.
Caitlin Bensel; Food Stylist: Torie Cox
Meringue cookies are one of my favorite back-pocket recipes.
They are a terrific way to use up leftover egg whites from other recipes that called for yolks only.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This meringue cookies recipe calls for six large egg whites, but you might make fewer cookies or more.
Learn how to make meringue cookies, and discover fun variations for your next set of cookies.
Here’s a brief overview of the process.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Keep scrolling for the whole thing.
Molly Bolton
How Long Do Meringue Cookies Last?
If it’s humid, you may only get a few days before they turn chewy and gluey.
Credit:Molly Bolton
They can also be stored in the fridge as long as it isn’t humid.
But a few well-timed tips could make the meringue-making process go more smoothly.
Line two baking sheets with parchment paper or silicone baking mats.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Increase speed to high, and gradually add sugar mixture.
Beat until stiff peaks form, 8-10 minutes.
(The meringue should be glossy, and sugar should be dissolved completely.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pipe cookies:
Fit a disposable piping bag with a large star tip.
Pipe meringues into 1-1/2 in.
stars, about 1 in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
apart on prepared baking sheets.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
