French Meringue Cookies

Create delicate French Meringue Cookies in the shape of festive snowflakes. These light and airy treats are a perfect combination of crisp meringue and a touch of vanilla or almond extract. The classic French technique of whipping egg whites with sugar until stiff peaks form creates a melt-in-your-mouth texture. While we opt for the snowflake shape, note that you can pipe the meringue into anything you prefer. To stick with the holiday theming try making ornaments, candy canes, and other picturesque ideas.

Why Do You Have to Let Meringue Cookies Cool for So Long?

Meringue cookies require a lengthy cooling process (usually around 1 to 2 hours) to ensure a crisp and airy texture. After baking, the meringue will appear set, but it is still quite soft and moist inside. Allowing the cookies to cool in the oven with the door slightly ajar helps to gradually release the moisture and dry the cookies out. This prevents the meringue from becoming chewy or sticky instead of crunchy. Without this step you’ll miss out on the best part of our French Meringue Cookies, the texture.

French Meringue Cookies

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• Author: Leah Hohman, Adapted from Baker Street Society

Print Recipe

Description

These light and airy cookies decorate the holiday table beautifully.

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Ingredients

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• 3 large egg whites, room temp
• 1/4 tsp cream of tartar
• 200 g granulated sugar
• 1/8 tsp salt
• 1/2 tsp vanilla or 1/4 tsp almond extract

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Instructions

1. In a stand mixer, whip egg whites and cream of tartar in until foamy but not firm.
2. Add sugar in six portions, waiting 15-20 seconds between each addition.
3. Mix until stiff peaks form, about 5 minutes.
4. Add vanilla or almond extract and salt and whip for just a few seconds more.
5. Preheat oven to 200 degrees.
6. Cut parchment paper to line cookie sheets.
7. Using a star shaped cookie cutter, lightly trace stars into the parchment paper.
8. Pipe meringues using the star shapes as a guide.
9. Bake for 1 hour.
10. Turn oven off, and allow meringues to cool in the oven for 1-2 more hours.
11. Remove and let cool completely.
12. Store in an airtight container for up to one week.

Recipe by Leah Hohman, Adapted from Baker Street Society / Photography by Katie Long

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