Vanilla Meringue Cookie Recipe (2024)

by Cara | candy making without corn syrup, Gluten-Free Grains and Potatoes | 3 comments

Vanilla Meringue Cookie Recipe (1)

Jump to Recipe Print Recipe

Vanilla Meringue Cookie Recipe (2)

Christmas cookie making is a fun tradition that I have carried out with my own children. We break out the pastry bags, piping tips, sprinkles, natural food dyes, and lots and lots of sugar… it is the holidays, after all. Children love trying their hand piping shapes, swirls, roses, and more, and in the past I had let them do so with buttercream frosting.

This year, however, we are making batches of these sweet little cookies. They have all the creativity that comes from experimenting with different piping tips and a pastry bag, but they are more air than sugar and turn out to be adorable sweet treats.

Not only are these cookies beautiful and so easy children can do them, they also only contain 5 ingredients and are melt-in-your mouth delicious! Gluten-free without using any mix or dealing with the crumbly texture that often comes from gluten-free cookies, these are sure to be a hit for everyone you, gluten-free or not!

Tips for doing this recipe with kids: These cookies are a pretty forgiving way for kids to first use a pastry bag. This recipe fills about 3-4 bags, so plenty for everyone. Teach them to push from the end (like toothpaste!) and keep the end twisted to prevent blow outs from the wrong direction. I love to embrace the mess and make these when we have friends over. The parents are always appreciative that I kept the mess at my house ? and the kids get to go home with a plate of delicious cookies!

I used a medium star tip (found in most sets) for the cookies shown.

Oh, and yes, I did try these with honey and they totally melted in my oven ?. We can make Meringue frosting that is GAPS legal, but I haven’t had success with cookies yet. If you do, I’d love to hear in the comments.

Vanilla Meringue Cookie Recipe (3)

Simple Gluten-Free Vanilla Meringue Cookies

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 60

Author: Cara Comini

Print

Ingredients

  • 3egg whitesat room temperature
  • 1/4teaspooncream of tartarfind here
  • 3/4cupgranulated sugar find here
  • 1/2teaspoonvanillafind here
  • 1pinch1/8 teaspoon sea salt (find here)

Instructions

  1. Preheat oven to 250* F

  2. In a mixing bowl, use a whisk attachment if you have it and beat egg whites and cream of tartar until stiff peaks form.

  3. Once eggs form stiff peaks, continue beating on medium-high as you add sugar gradually, taking 2 full minutes to add the 3/4 cup of sugar in a constant stream or 1 tablespoon at a time.

  4. Add vanilla, sea salt and continue beating on high until mixture is glossy and almost glue-like in consistency, about 5 more minutes.

  5. Scoop whipped egg white mixture into piping bag with a medium star tip, and pipe into cookie size of choice (1-1/2 inches is what the recipe is based on) about 1/2 inch apart. Cookies will not expand much when baked.

  6. Bake for 40 minutes at 250* or until firm to touch and starting to become golden around the bottom edges. Then turn oven off, leaving door closed and cookies inside, for an additional hour.

  7. Store in an airtight container for up to a week, or in the freezer for up to 6 months.


Vanilla Meringue Cookie Recipe (4)

Please follow and like us:

  1. Lyndsayon May 11, 2019 at 6:37 am

    Hi, it seems this recipe has replaced your coconut flour shortbread cookie recipe from a Pinterest link. I can’t find it on your blog anymore and I love it! If you still have it, could you email it to me? Would appreciate it so much!

    • Caraon May 12, 2019 at 12:37 pm

      Hi Lyndsay, sorry about that! I got a lot of complaints about that recipe so I redirected it here it is (I like it too!): Shortbread cookies
      Yield: 12-16 cookies
      2/3 cup coconut flour
      8 tablespoons (one stick) butter
      1/4 cup honey
      1/8 teaspoon sea salt
      Up to 2 tablespoons water (use as needed)
      Directions:
      Preheat oven to 375 degrees.
      Cut the butter into the flour and combine with your fingers or a
      fork until flour and butter is evenly distributed. Add in the
      honey and sea salt, and mix thoroughly. If you cannot form
      mixture into a ball, add in water and mix with a fork until the
      dough comes together better.
      Form into teaspoon-sized balls, place on a parchment-lined
      cookie sheet, 2 inches apart. Use a fork dipped in flour to make
      a criss-cross mark on the top of each cookie ball, flattening it.
      Bake for 8

  2. LisaFon April 21, 2021 at 11:31 am

    Haven’t tried this recipe, but wanted to lyk that I’ve had good results using maple sugar crystals with another baked (to crispy) meringue recipe. Results are a light brown color, rather than white, but MIGHTY tasty (vanilla + maple = SERIOUS YUM!)

Trackbacks/Pingbacks

  1. - […] Gluten-Free Meringues […]
  2. Virtual Cookie Swap 2018 Link Party - sloCooking - […] Vanilla Meringue Cookie […]
Vanilla Meringue Cookie Recipe (2024)

FAQs

What is the secret to making a good meringue? ›

Tips on How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

What must be avoided when making meringue? ›

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

Why are my meringue cookies not crispy? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

Do you need cream of tartar to make meringue? ›

The importance of cream of tartar

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? The general rule of thumb is to use ⅛ teaspoon for every egg white in the recipe.

Why add vinegar to meringue? ›

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

What happens if you don't whip meringue enough? ›

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

What happens if you add sugar too early to meringue? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Can you overmix meringue cookies? ›

3. Overmixing: Overmixing the egg whites can cause the proteins to break down, resulting in a denser, chewier texture rather than a light and airy consistency meringue.

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

Can I use powdered sugar instead of granulated sugar in meringue? ›

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

What does lemon juice do in meringue? ›

In simpler terms, sugar binds with water and holds it in place. It also adds viscosity to the liquid whites, making the bubbles more stable. Add an Acid: Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein.

What if I forgot cream of tartar in meringue? ›

If you find yourself in a pinch in the kitchen, you can swap white vinegar for cream of tartar. This substitute works best when stabilizing egg whites for recipes like soufflés and meringues. Simply use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites.

Why isn't my meringue getting fluffy? ›

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

What is the main ingredient in meringue which makes it light and fluffy? ›

Meringue is a fluffy mixture that is delicious on its own. It is also used to give mousses, macarons, and some buttercream frostings their light and fluffy textures. If you've never made meringue yourself, you might be surprised to learn that the main ingredients are simply egg whites and sugar!

What ingredient is added to a common meringue to give it stability? ›

Meringue is made from just two main ingredients: egg whites and sugar. Ingredients such as cream of tartar and lemon juice are also commonly added to increase stability and help the meringue keep its volume.

How to make meringue peak? ›

Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes.

References

Top Articles
Latest Posts
Article information

Author: Duncan Muller

Last Updated:

Views: 5923

Rating: 4.9 / 5 (59 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Duncan Muller

Birthday: 1997-01-13

Address: Apt. 505 914 Phillip Crossroad, O'Konborough, NV 62411

Phone: +8555305800947

Job: Construction Agent

Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy

Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.