What’s more classic than a bite size meringue cookie. My favorite, so light, crispy yet soft and chewy, and they are just so cute! They do come from the french, but of course we had to take them and make them our own. They really are so easy to make and you can customize them many different ways. Besides for the cream of tater maybe, you probably have all the ingredients in your pantry!
Besides for the baking time, these only take about 10-15 minutes to get into the oven! Start by preheating your oven too 215 degrees and line a cookies sheet with parchment paper and set aside. Using a stand mixer or a hand mixer start beating your egg whites on low speed. Add in your cream of tarter and vanilla, continue mixing. Increase your mixer speed once the egg whites start to form, gradually add in the sugar. Once the eggs start to form stiff peaks you can add in food coloring and whisk in, or you can leave them white, still beautiful!
Once your eggs are the perfect consistency, scoop into a piping bag, I used a star tip, feel free to use any tip you prefer. If you don’t own a piping bag or you choose not to use it you can scoop the meringue onto the sheet pan or you can use a snipped ziploc bag. Pipe the meringue onto the pan about an inch apart, these don’t spread much. The baking time on these depends on how big your meringues are, typically they take about an hour, you want the outside to be crisp but the inside to be nice and chewy!
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Food coloring (optional)
- Preheat your oven to 215 degrees, and line a baking sheet with parchment paper, set aside.
- Begin whisking the egg whites with the whisk attachment on medium low. Be sure that the mixing bowl and whisk are clean.
- Add in the cream of tartar and vanilla.
- After the whites begin to foam, bump up the mixer to medium speed and gradually start adding in the sugar.
- After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.
- Add gel food coloring or additional flavors, if using. Whisk in, at this point, the peaks should stand up nice and straight, the whites will be glossy and smooth.
- Fit a piping bag with a plain or star tip, then use a rubber spatula to fill the bag with the meringue.
- Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses onto he parchment lines sheet pan, if you don't own a piping bag you can dollop the meringue or you can use a ziploc bag.
- Depending on the size of your meringues, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy.
- **Meringues may be stored in a covered container at room temperature for a few days.