Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Sugar (Types and Roles)

Classic Meringue Cookies

These delicate meringue cookies highlight the role of granulated sugar in creating a stable foam structure. Learn how different factors affect the final texture and stability of the meringue. A light and airy treat showcasing the importance of sugar in baking.

Prep Time
20 minutes
Cook Time
60-90 minutes
Servings
About 30 cookies
Ingredients
  • 3 large Egg Whites
  • 3/4 cup Granulated Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract

Preparing the Egg Whites

Ensure your mixing bowl and whisk are completely clean and free of any grease or oil. This is crucial for the egg whites to whip up properly. Separate the egg whites carefully, making sure no yolk gets into the whites.

Whipping the Egg Whites

In the clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. The peaks should hold their shape but not be dry.

Adding the Sugar

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the sugar is completely dissolved and the meringue is glossy and smooth. Rub a small amount of meringue between your fingers; you shouldn't feel any sugar granules.

Flavoring and Shaping

Add the vanilla extract and gently fold it into the meringue. Transfer the meringue to a piping bag fitted with a star tip. Pipe small rosettes or desired shapes onto a baking sheet lined with parchment paper.

Baking

Preheat your oven to 200°F (95°C). Bake the meringue cookies for 60-90 minutes, or until they are dry and crisp. The exact baking time will depend on the size of the cookies and your oven. Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar.

Cooling and Storing

Cooling the meringues slowly in the oven prevents them from cracking. Once completely cool, store the meringue cookies in an airtight container at room temperature. They will keep for several days.

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FAQ

  • Why is it important to have a clean bowl when whipping egg whites?

    Any trace of grease or oil can prevent the egg whites from forming stable peaks. Fats interfere with the protein structure necessary for a good meringue.
  • Why add cream of tartar?

    Cream of tartar helps to stabilize the egg whites and prevents them from collapsing. It also helps to create a finer texture.
  • What happens if I overbake the meringues?

    Overbaking can cause the meringues to become brittle and may burn slightly. Watch them carefully and adjust the baking time as needed.