Ingredients
Equipment
Method
- Ensure mixing bowl and whisk are clean and free of any grease, and set up your mixer.
- Separate the egg whites carefully, ensuring no yolk, and bring them to room temperature, about 30 minutes before starting.
- Place egg whites in the bowl with cream of tartar and a pinch of salt to stabilize the foam.
- Beat the egg whites on medium speed for 2 minutes until foamy and opaque.
- Increase mixer to medium-high speed and continue whipping until soft peaks form, about 2 to 3 minutes.
- With the mixer running at medium-high, add granulated sugar one tablespoon at a time, allowing each addition to dissolve.
- Continue whipping for 3 to 5 minutes until the meringue is thick, glossy, and holds stiff peaks.
- Gently fold in the vanilla extract with a spatula without deflating the meringue.
- Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Pipe or spoon the meringue onto the prepared baking sheet.
- Bake for 60 minutes until the meringues are dry and crisp, then turn off the oven and let them cool inside for 1 hour to dry completely.
- Remove meringues and cool on a wire rack before serving or storing.
Notes
Use meringue immediately for toppings, or store baked meringue cookies in an airtight container for up to 2 days.