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 long do meringue cookies last?
If stored in an airtight container, they should last up to two weeks. Good luck getting them to last that long!
- Make sure all your tools are grease free and dry prior to beginning.
- Separate each egg white in a small bowl before adding it to the mixing bowl. This way, if a yolk breaks you wont lose all the egg whites.
- Make sure there is no grittiness in the egg white and sugar mixture before removing it from the heat of the double boiler.
- After whisking to a thick and glossy meringue, pipe the meringue right away. If it sits for a while it can lose its thick consistency.
- Bake on the middle oven rack.
- Allow the cookies to cool completely in the oven with the door closed for at least an hour. I often bake my meringue cookies in the evening and leave them in the turned off oven overnight.
Remember to snap a picture and tag me on Instagram if you make these Meringue Cookies {without cream of tartar}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
Do you have to use cream of tartar in meringue?
FAQ
What happens if you don’t use cream of tartar?
Can I skip using cream of tartar?
What is a good substitute for 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.
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?
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.