Easy Vanilla Meringue Cookies Recipe – Meringue cookies are the lightest ones. They barely call for ingredients and they count in less than 20 calories. These meringue cookies are the best when you have practice. Because the meringue cookies recipe looks very simple but even a small mistake or little extra addition of ingredients might ruin the texture and the cookie.
How to make meringue cookies? Vanilla Meringue cookies are very sensitive that even weather can affect them. I have made these easy meringue cookies for about quite a few times now to get it perfectly and understand the texture and finally succeeded in baking them in the right way now.
If you have ever tried tasting meringue cookies you would already know that they are very light and crispier on the inside. I chose to make vanilla flavored. You can try any flavor in meringue cookies recipe for that matter.
The making of meringue cookies is not just beating the eggs until it gets fluffy and adding sugar to it. Its something more. If you don’t do it the right way like adding sugar too early or too late or too fast might change the meringue cookies as the sugar won’t dissolve if added too late. When added in early, they might not get fluffy enough.
In Meringue cookies adding sugar to the whites should be with right amount at an equal interval. For it to be in the right consistency. These vanilla meringue cookies are delicate that even an extra drop of oil or the presence of fat can ruin them. So make sure your bowl and your whisk are completely clean. Fat is mostly present in egg yolk so be sure you by mistake don’t add even a drop.
How to Make Meringue Cookies Easily?
You need very fewer ingredients to make these meringue cookies. They require 4 eggs, cream of tartar, salt, sugar and vanilla extract.
If you want to make Meringue cookies without cream of tarter is same as this. Cream of tartar can be substituted by lemon juice or white vinegar.
Take egg whites, cream of tartar and salt in a large and completely clean bowl and whisk it until it becomes foamy increase the speed gradually from slow to high. With the mixer or whisker on try adding a tablespoon of sugar and whisk it after every addition until the sugar is dissolved.
Beat it until the egg white mixture is thick and it should have stiff peaks and make sure the sugar is dissolved and the mixture is very smooth and no rough feeling in the mixture. Add vanilla or any other extract of your choice. If at all you want colored meringue cookies you can add color too.
Take a piping bag and add this mixture into the piping bag and take a large cookie sheet and pipe it onto the sheet. The meringue cookies don’t spread so they don’t need to be placed very distant from each other.
How long to bake meringue cookies?
Preheat the microwave oven to 225 degrees F and now place the cookie sheet in the oven for an hour. And leave it overnight if you are baking at night. Or leave it for an hour or two a day.
Leave the oven closed and allow them to cool completely. The vanilla meringue cookies have to be crisp and should be stored in an airtight container. To keep them away from moist and heat so it doesn’t soften your meringues.
In a Nutshell,
These meringue cookies are to be stored in an airtight container and it would stay for about a week. So here is the easy meringue cookies recipe with cream of tartar.
This is how you make perfect meringue cookies. This is such a simple meringue cookie recipe. And this vanilla meringue cookies recipe take only 1 hour 15 minutes on the whole in the complete baking process.
You can substitute vanilla meringue cookies with a different flavor with almond, rosewater or orange anything that you like. Make sure you keep everything clean without any fat.
You make it on a dry day and it will be the best. But if you are making it on a humid day then it will re-absorb the moisture and it will become sticky. This is the best meringue cookies recipe ever.