Meringue cookies are a delicate type of cookie that are light and airy. Unlike your standard chocolate chip cookie, meringue cookies have no chewiness to them, but instead are a crunchy cookie that dissolves in your mouth, and taste like cotton candy.
Patriotic Meringues for 4th of July 
Bright and Bold Spring Colored Meringues
Meringues are great cookies because you can customize them in a variety of ways including flavor, colors, and shapes. Some of my favorite ones are vanilla and raspberry. Every time I make meringues, I change up the colors and shapes so that I can create something new and interesting. Meringues are actually very easy, and with all the different ways that you can make meringues, why not give them a try?
Large Raspberry Kisses 
Glossy, Stiff Meringue = Ready to Pipe! 
Simple Vanilla Rosettes
Notes:
- Flavors: Meringue does not have a particular flavor, so that is why you can use any kind of extract you want. One of my favorite flavors is pure vanilla because it has such a nice flavor profile.
- Colors: Sometimes I use colors to signify the flavor of the cookie; however, I also like to do fun color combinations like multi-color pastels for spring, or a galaxy theme. When adding color to your meringues, you can either mix the color into the batter or you can add streaks of color to the piping bag before you add the meringue. This second coloring technique not only makes the cookies looked striped, but they also make colors pop really well.
- Shapes: My favorite piping tips for meringues are either a Wilton 1M tip or a Wilton 4B tip. Rosettes and kisses are my go-to shapes when piping meringues. Lately, I have been testing out some different shapes for the upcoming holidays, so I will be sharing those soon!
Meringue Cookies
Course: DessertCuisine: French32
minutes2
hours30
minutesIngredients
6 large egg whites
240 grams granulated sugar
1/2 teaspoon cream of tartar
2 – 2 1/2 teaspoons extract
1/2 teaspoon salt
Directions
- Preheat the oven to 195°F and line a baking sheet with parchment paper.
- Using either a stand mixer or a hand mixer, whip the egg whites on a medium speed until they begin to get foamy. Add the cream of tartar and then continue to whip the egg whites on a medium speed for about a minute. Increase the speed of the mixer to a medium high speed and whip the egg whites until they are completely foamy and have approximately quadrupled in volume.
- Turn your mixer down to a low speed and begin to slowly start incorporating the sugar. Add the sugar in very small amounts and incorporate the sugar fully into the egg whites before the next portion. Once the sugar is fully incorporated, increase the mixer speed to medium for a couple of minutes, and then increase the speed once more to medium high.
- Once the mixture becomes glossy, but has not quite reached stiff peaks, add the extract and salt. Make sure to add only part of the extract at first because some extracts are stronger than others. For example, I use 2 teaspoons of pure vanilla extract for vanilla meringues, while I use 2 ½ teaspoons of raspberry extract to make raspberry meringues. At this point, you can either color your batter, divide the meringue into different bowls to make different colors, or you can add lines of color to the piping bag after you add your piping tip.
- Prepare your piping bag(s), add the meringue, pipe small dots on each corner of the baking sheet, and place a piece of parchment paper on top of your baking sheet. This will make the parchment paper stick to the baking sheet and lay flat while you pipe your meringues. Pipe the meringues onto the parchment paper.
- Immediately after piping the cookies, put them into the oven and bake the meringues for 2 ½ to 3 hours. Once they are done baking, do not open the oven door. Turn off the oven and leave the meringues in the oven for at least 2 hours, or overnight (preferred).
- Gently peel them off the parchment paper and store in an air-tight container until they are served.
Thank you so much for checking out this post! Please leave a comment below regarding how you liked this recipe and what kind of meringues you made!
