3 ingredient Meringue Cookies

These little 3 ingredient meringue cookies are yummy & are under 25 calories a pop they are easily the lightest recipe on my blog!

The technique takes a little bit of practice, and a long time in the oven, but I’ll walk you through the steps in the recipe so that you can make your own perfect meringues!

Ingredients

2 large egg whites room temperature
lemon juice -2 drops or pinch of cream of tartar
granulated sugar – 2 tbspn Icing sugar for best results
1 teaspoon vanilla extract (optional)

Instructions

• Preheat oven to 225F (90 °C) and line a cookie sheet. Set aside.
• Combine egg whites, cream of tartar in a large, completely clean, completely grease-free bowl.
• Using an electric mixer or a stand mixer (with either the whisk or paddle attachment),
• stir on low speed until mixture becomes foamy.
• Increase speed to high.
• With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
• Beat until mixture is thick, shiny, and has increased in volume.
• Mixture should have stiff peaks and sugar should be completely dissolved
• (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
• Stir in vanilla extract and any other extract you may like to use.
• If using food coloring, add the food coloring at this stage, too.
• In the video I used pink & blue colors to give it a twist & inserted these bags into one big piping bag with a russian piping nozzle.
• Fit a large disposable piping bag with a large tip (I used Russian nozzle, but any large star tip will work) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet/ silicon mat.
• The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
• Bake on 200F (90°C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven.
• Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
• Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.