CHEWY MERINGUE COOKIES

Everyone will love these classic chewy meringue cookies. These beautiful meringue cookie are light as air and perfectly sweet. If you’ve never had meringue cookies, I can honestly say you’re missing out. If you haven’t realized yet, I am a dessert gal at heart.

These chewy meringue cookies are made with just 6 ingredients. Follow my recipe closely because these require dedication and precision. Use my step by step to help you be successful in making chewy meringue cookies. In addition, some of my summer favorites are Russian Cream.

WHAT ARE MERINGUE COOKIES?

Even though these cookies can be enjoyed throughout the year, meringues are extra special for the holidays. Made from egg whites and sugar, meringue cookies are piped onto baking sheets and baked at a very low temperature for a much longer time than regular cookies. The low oven temperature guarantees that the meringues don’t melt.

The chewy meringue cookies will crisp up on the edges, while remaining light on the insides. Meringue cookies remind me of mini pavlova’s. Each bite is light and crisp. The centers are light and literally melt in your mouth.

Thus, as you add the sugar, the mixture will become thick with a nice glossy finish. That is exactly what you are looking for. The egg white mixture needs to have stiff peaks-and you’ll it’s done when that happens. For one thing the concept of stiff peaks is as follows- the peaks that form stand tall and holds a nice peak means it is done and ready to be piped. If the peak stays in place- that is how you’ll know you’re done.

HANDY TIPS FOR MAKING PERFECT CHEWY MERINGUE COOKIES EVERY TIME

• Make sure that the bowl and beater are completely grease and moisture free. Moisture will ruin your meringues.
• Using an egg separator is a life-saver. Honestly, a tiny bit of a yolk can ruin your meringues.
• Adding sugar gradually is super important. You can add in a tablespoon at a time or just go very slowly. This will make a huge difference in the quality of your meringue cookies. Make sure the sugar is incorporated before adding more. You can test this by rubbing the egg white mixture it in between your hands. If it feels gritty it isn’t combined.
• Keep beating the egg whites until you see stiff peaks. It will take several minutes for this to happen.
• Another important step is DO NOT over-beat your batter. Once you hit stiff peaks-STOP. There is a fine balance of having the egg whites being not whipped enough or being over-beaten.
• Pipe your meringue as soon as it’s done. Meringue will lose consistency if it sits for too long.
• Center rack is best for baking.
• Leave your meringue cookies in the oven for at least 1-2 hours after they’re done baking. Do not keep opening the oven. They need the warm oven to dry the cookies out.
• You will be able to tell that your cookies are done if they come off the parchment paper easily. They should feel light.
• Meringue cookies do best when there is not a lot of humidity.

INGREDIENTS-

• 4 Large Egg Whites
• 1/2 Tsp Cream of Tarter
• 1/2 Tsp Salt
• 1 Cup Super Fine Granulated Sugar
• 1 Tsp Vanilla Extract

INSTRUCTIONS-

• Preheat oven to 225 Degrees F.
• Line two regular sized cookie sheets or one large baking sheet with parchment paper.
• Separate the egg whites one at a time into a small bowl then transfer each egg white to your stand mixer. Using an egg separator really does come in handy.
• After all the egg whites have been added to your stand mixer, add the cream of tarter, vanilla extract and salt in a grease free bowl or preferably a stand mixer. If you want the meringues to be white-try using a clear extract. You can use a hand mixer-just be prepared for it to take a while.
• Using your stand mixer, mix on low until mixture becomes foamy.
• Increase your speed to high. Once your egg whites have frothed up- begin adding the sugar. This step can really make a big difference in your final meringue so take your time.
• With mixer on high, gradually add the sugar a little at a time. I recommend doing one tablespoon at a time and waiting 30 seconds before adding more. Make sure the sugar is fully combined before adding more sugar. Keep repeating until all sugar is combined. Your egg mixture needs to be smooth and not gritty.
• If you want the meringues to be white-try using a clear extract.
• Beat the egg whites on high until the the mixture is thick and shiny.
• Your meringue is done once it has a thick marshmallowy texture and can hold nice peaks.

INSTRUCTIONS FOR PREPARING THE MERINGUE COOKIES TO BE PUT INTO THE OVEN-

• Adding food coloring takes some practice. You need to add just the right amount. I recommend only using gel food coloring. Take a small amount of food coloring with a toothpick. Mix in a bit with the toothpick and then use the whisk attachment to distribute the color.I. The only brand I recommend is Americolor gel coloring. If you use liquid food coloring-this can cause moisture in the meringue and can effect the cookies.
• Add a small dollop of meringue to the corners of your baking sheet and press your parchment paper down. This will give you a nice stable base to pipe on.
• Pipe your meringues allowing at least an inch of space between each. Squeeze the piping bag while it’s about 1/2 an inch from the paper. Pipe 2 inch swirls until you use all your batter. Any large start tip will work and give similar results.
• Bake at 225 F on the center rack for about and hour then turn the oven off and keep the door closed for an additional 1-2 hours.

CHEWY MERINGUE COOKIES

Print Recipe

★★★★★

5 from 3 reviews

Everyone will love these classic chewy meringue cookies. These beautiful meringue cookie are light as air and perfectly sweet. If you’ve never had meringue cookies, I can honestly say you’re missing out. If you haven’t realized yet, I am a dessert gal at heart.

• Author: Allie
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 85 minutes
• Yield: 16 1x
• Category: Desserts
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 Large Egg Whites
• 1/2 Tsp Cream of Tarter
• 1/2 Tsp Salt
• 1 Cup Super Fine Granulated Sugar
• 1 Tsp Vanilla Extract

Instructions

• Preheat oven to 225 Degrees F.
• Line two regular sized cookie sheets or 1 large cookie sheet with parchment paper.
• Separate the egg whites one at a time into a small bowl then transfer each egg white to your stand mixer.  Using an egg separator really does come in handy.
• After adding in all your egg whites to a grease free bowl or preferably a stand mixer– add the cream of tarter, vanilla extract and salt in a grease free bowl. If you want the meringues to be white-try using a clear extract.  You can use a hand mixer-just be prepared for it to take a while.
• Using your stand mixer, mix on low until mixture becomes foamy.
• Increase your speed to medium high. Once your egg whites have frothed up- begin adding the sugar. It is really important that you use superfine granulated sugar.  If you cannot find it, throw it in a food processor to grind it to make it super fine.  This step can really make a big difference in your final meringue so take your time.
• With mixer on high, gradually add the sugar a little at a time. I recommend doing a tablespoon at a time, and waiting 30 second before adding more.  Make sure the sugar is fully combined before adding more sugar. Keep repeating until all sugar is combined. Your egg mixture needs to be smooth and not gritty.
• Beat the egg whites on high until the the mixture is thick and shiny.
• Your meringue is done once it has a thick marshmallowy texture and can hold nice peaks.
• Adding food coloring takes some practice. You need to add just the right amount. I recommend only using GEL Food coloring. Take a small amount of food coloring with a toothpick. Mix in a bit with the toothpick and then use the whisk attachment to distribute the color.I. The only brand I recommend is Americolor gel coloring. If you use liquid food coloring-this can cause moisture in the meringue and can effect the cookies.
• Add a small dollop of meringue to the corners of your baking sheet and press your parchment paper down. This will give you a nice stable base to pipe on.
• Pipe your meringues allowing at least an inch of space between each. Squeeze the piping bag while it’s about 1/2 an inch from the paper. Any large start tip will work and give similar results. Pipe 2 inch swirls until you use all your batter.
• Bake at 225 degrees F on the center rack for about and hour then turn the oven off and keep the door closed for an additional 1-2 hours.

Notes

• To get the parchment paper to stick to the baking sheet-add a penny size amount of the finished egg whites to each side of the baking pan and push the parchment paper on so that it sticks.
• Make sure to let your cookie fully cool.  Do not open your oven.
• Keep checking while mixing the egg whites.  Once the sugar is added-if you can feel grit from the sugar, keep mixing until you do not fell any grit.  That’s how you know its done.
• Try to make these when there is 50 percent or less humidity.
• It is really important that you use superfine granulated sugar.  If you cannot find it, throw it in a food processor to grind it to make it super fine.

Keywords: Chewy Meringue Cookies, Gluten-Free, Meringue Cookies, Dessert, Egg Whites

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