Meringue Cookies (GF, VG)


  • 4 large egg whites
  • 1/2 t cream of tartar
  • 1/2 t vanilla extract
  • 3/4 cup white sugar – to make finer, place in a blender for 30 seconds for smoother meringues
  • 1/8 t salt
  • Optionally 1/2 chocolate, melted


  1. Line two rimmed baking sheets with parchment paper or silicone mats.
  2. Add in the egg whites into the bowl of a stand mixer or large bowl.
  3. With the whisk attachment or a hand mixer, whisk on medium speed until slightly foamy.
  4. Add in cream of tartar and vanilla extract.
  5. Continue whisking until soft, foamy peaks form.
  6. Increase mizer speed to high and dust in the sugar.
  7. Whip until thick, glossy peaks form. This may take several minutes.
  8. Transfer half of the mixture into a piping bag with a star or circular tip.
  9. Pipe meringue rounds about 1 1/2 inches wide and about 1 inch apart. Repeat with remaining mixture.
  10. Bake at 225 f for 60 minutes, rotating trays in the middle. Then, turn off the oven with the door closed and leave to dry for 1 – 2 hours.
  11. Remove from oven.
  12. Optionally, dip half of each cookie in melted chocolate for a tasty chocolate meringue.

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