Easy Meringue Cookies Recipe

I love me a decent treat as much as anyone else. Yet, when I need to be extravagant, I like to accomplish something other than what’s expected startling.

At the point when you’re lacking in fixings, meringue is the place it’s at. This French treat has a base of egg whites, sugar, and cream of tartar.

I like to include two teaspoons of vanilla concentrate for somewhat more flavor. So actually these are vanilla meringue treats.

Meringue Cookies

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Recipe by livelovetexas Course: AppetizersCuisine: AmericanDifficulty: easy


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The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.


  • 4 egg whites at room temperature

  • 1/2 teaspoon Cream of Tartar

  • 1 cup sugar

  • 2 teaspoons Vanilla Extract

  • food coloring of your choice number of drops dependent on how dark you’d like them


  • Preheat oven to 225°F.
  • Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use the wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
  • Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no-stick cooking spray.
  • Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.


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