Meringue cookies are light, airy, crisp and quick and easy to make! This cookie recipe comes together with only 4 ingredients {without cream of tartar!} to create a delicate, soft, yet crunchy melt-in-your-mouth dessert. Perfect for any holiday or celebration or just because!
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Meringue cookies are requested very frequently at my house. I am lucky if a batch lasts longer than 24 hours! Ive made hundreds {if not thousands} of meringues and used many different versions before settling on the best version that I am sharing here.
You likely have all the ingredients you need for this Swiss meringue version in your kitchen right now. So what are you waiting for? Lets make this classic cookie!
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don’t skip the cream of tartar. If you don’t have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don’t skip the cream of tartar…
how long do meringues need to bake?
Meringue cookies need to go low and slow, meaning a low oven temperature and a long baking time. The length of baking time will vary depending on the size of your cookies, but on average {in generally humid Seattle} its about 2 hours.
how to make these light and airy cookies
Grease is meringues biggest enemy! To help ensure your success with this cookie recipe, I highly recommend wiping down all your tools prior to beginning.
I use white vinegar {lemon juice also works} and wipe down the mixing bowl, any whisks being used and any measuring tools. Plastic tools are not recommended as they can hold onto residual grease.
Then add the egg whites, granulated sugar and kosher salt to the bowl of your stand mixer and whisk it all together {I use the mixer whisk #lessdishesforthewin}. Place this bowl over a pot of simmering water and whisk until the mixture is hot to touch, sugar is fully dissolved {you should not feel any granules when rubbed between your clean fingers} and it’s a bit frothy, approximately 3-4 minutes.
When the meringue passes the dissolved sugar test, remove the bowl from the pot, wipe the bottom dry and place it on your stand mixer fitted with the whisk attachment. I set my Kitchen Aid to speed 8 {medium-high} and whisk for a few minutes, then add the vanilla and continue whisking until the mixture has increased in volume, is glossy and thick and the meringue holds a stiff peak. This takes about 10 minutes {maybe a little longer depending on the strength of your mixer}.
If your meringue doesnt hold a stiff peak after 10-15 minutes it was likely affected by yolk in your egg whites or grease on your equipment. Sadly, if this happens you will have to start over.
Do you have to use cream of tartar in meringue?
FAQ
What happens if you don’t use cream of tartar?
How do you stabilize meringue without cream of tartar?
What is a good substitute for cream of tartar?
Do egg whites need cream of tartar?
How much cream of tartar do you use for meringue?
Typically, you would use about 1/8 teaspoon of cream of tartar for every 2 egg whites when making meringue. This helps to stabilize the egg whites and create a fluffy texture. What are the steps to make meringue with cream of tartar? To make meringue with cream of tartar, start by beating egg whites until they become frothy.
What is the healthier substitute of tamarind paste?
Tamarind paste can be a concentrated source of sugar but overall tamarind is a healthy legume. No sugar versions of tamarind paste are available so you can control the amount and type of sweetener that is added. This would be a healthier option for those trying to limit their sugar intake. Otherwise, pomegranate molasses is a delicious substitute for the sweet and sour characteristics of tamarind paste or concentrate. It is also rich in antioxidants, polyphenols, and other health promoting compounds.
Can you make meringue without cream of tartar?
While it is possible to make meringue without cream of tartar, using it helps to achieve a more stable and voluminous meringue. It is recommended to use cream of tartar for the best results. How much cream of tartar should I use in meringue? Typically, you would use about 1/8 teaspoon of cream of tartar for every 2 egg whites when making meringue.
Does cream of tartar make meringue Wilt?
Cream of tartar is an acid that stabilizes the egg whites and is what gives you those big, beautiful, billowy pillows of fluffy white meringue. To get science-y on you, it keeps the proteins from the egg whites from sticking together, which ensures a super-smooth meringue that will not wilt or deflate on itself. How much?