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These meringue cookies are crispy on the outside and slightly chew on the inside. They pretty and delicious and naturally gluten free.
Why You’ll Love This Recipe!
I am a huge meringue fan. One of my favorite meringue based desserts is Pavlova and this Boccone Dolce is pure melt in your mouth heaven. These Toffee Meringue cookies just melt in your mouth.
Easy to Make. Creating the perfect meringue cookies is easy with this step by step tutorial.
Taste and Texture. Both are both perfection. I love how light and airy it feels in my mouth – there must not be any calories in it, right? As far as cookies go, it is low calorie and there is no fat either.
Perfect Meringue
A perfect meringue can be eaten without it totally falling apart in your hand. When you bite into it, it still holds it shape but has a nice crispness to it with a bit of chewiness in the inside. You don’t want it too chewy but you don’t want it totally crispy either.
Ingredients Needed
- Eggs, room temperature
- Cream of tartar
- Granulated white sugar
- Powdered sugar
- Salt
Tips for Perfect Meringue Cookies
- Use eggs at room temperature. Eggs at room temperature whip better and higher.
- Using a chilled bowl will help your egg whites beat easier and quicker.
- Be sure your bowl is clean, and grease free. Any bit of fat will ruin your meringue and will cause your egg whites not to whip properly.
- Add sugar gradually, a tablespoon at a time. Do NOT dump it all in at once.
- Be sure and get stiff peaks! Your meringue will increase in volume and be very thick and glossy — that’s what you’re looking for but be careful not to over mix.
- Bake it low and slow. I often bake my meringue night before and then turn off the oven and let it sit in the oven all night.
How to Make Meringue Cookies
- Preheat oven to 200 degrees F.
- Line cookie sheet with parchment paper or a brown paper bag
- Beat egg whites until foamy.
- Add in cream of tartar and beat until soft peaks form.
- Slowly add in granulated sugar (a tablespoon at a time) and beat until stiff peaks form.
- Fold in powdered sugar and vanilla extract by hand.
- Place meringue in a piping bag with a large star tip and pipe on to baking sheet.
Tip #1. To make filling your piping bag easier, place it in a glass, fold the bag half way down and add your meringue.
Tip #2 You can either pipe meringue batter onto a baking sheet or do it by spoonfuls. I used a piping bag and tip. I used my largest star tip. See the video below for more details on how to pipe (I made them heart shaped in the video)
- Bake for 2 hours or bake for 1 hour and turn off oven and leave in oven overnight. I often make them in the evening and let them sit in the oven all night.
How do I tell my meringue cookies are done?
They are done when they release easily from the parchment paper and are light as air!
Meringue Cookie Variations:
- Make them in the shape of a heart for Valentine’s Day.
- Dip half or the top of the cookie into melted chocolate.
- Add some sprinkles to make them even more fun!
- After you have whipped the meringue to stiff peaks you can gently fold in crushed candy cane, mini chocolate chips or chopped nuts along with the powdered sugar and vanilla extract.
- To add color to your meringue use a gel food coloring. Add in as you are whipping to a stiff peak.
- Substitute almond extract or other flavored extract for additional flavors instead of vanilla.
Frequently Asked Questions
What is the best way to store meringue cookies?
Keep them stored in an airtight container at room temperature. You want to keep them away from moisture so don’t store in the fridge.
What should I do with my leftover egg yolks?
I love to use them to make a batch of lemon curd!
My meringues are too soft and chewy.
If you meringues are too soft after baking and sitting in the oven, pop them back in the oven at 200F for another 10-20 minutes (watch them, if they begin to turn golden brown around the edges turn off the heat immediately) and then let them cool in the oven for another hour.
For some of our favorite meringue treats try these:
Be sure and follow me over on You Tube for weekly cooking demos.
Meringue Cookies
Ingredients
- 4 egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup granulated white sugar
- 1 cup powdered sugar
Instructions
- Preheat oven to 200 degrees
- Line cookie sheet with parchment paper or a brown paper bag
- Beat egg whites until foamy.
- Add in cream of tartar and beat until soft peaks form
- Slowly add in granulated sugar and beat until stiff peaks form.
- Fold in powdered sugar and vanilla extract.
- Place meringue in a piping bag with a large star tip and pipe on to baking sheet.
- Bake for 2 hours or bake for 1 hour and turn off oven and leave in oven overnight.
Tips & Notes:
- Use eggs at room temperature. Eggs at room temperature whip better and higher.
- Using a chilled bowl will help your egg whites beat easier and quicker.
- Be sure your bowl is clean, and grease free. Any bit of fat will ruin your meringue and will cause your egg whites not to whip properly.
- Add sugar gradually, a tablespoon at a time. Do NOT dump it all in at once.
- Be sure and get stiff peaks! Your meringue will  increase in volume and be very thick and glossy — that’s what you’re looking for but be careful not to over mix.
- Bake it low and slow. I often bake my meringue night before and then turn off the oven and let it sit in the oven all night.
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Nutrition Facts:
Donna Lenling says
I made them….they were delicious! Change it up a bit with pink food coloring, substituted 1/2 tsp mint extract for the vanilla and added 3/4 cup mini chocolate chips. Perfect for the holiday. YUM! Can’t wait to make the hearts for Valentine’s Day!