These perfect Holiday Meringue Cookies are crispy on the outside with a nougat-like chewy interior. These cookies are French Meringue, whereby the crystalized sugar is added to beaten egg whites. The cookie is crunchy on the outside by chewy and soft, with a marshmallow texture on the inside. If that description doesn’t have your mouth watering I don’t know what will!
Many people think meringues should be dry and crumble into a mess when you eat them. I highly disagree! They should be crispy on the outside but soft and melt in your mouth on the inside. You should not need water after eating a meringue but the desire to eat 5 more!
The meringue cookie is super simple to make with only five ingredients: Egg whites, sugar, salt, cream of tartar, and vanilla essence. These gluten-free and fat-free confectionaries are baked at low heat in the oven for about an hour. Then you leave them in the oven for another hour or two for the oven to cool down slowly.
Tips for making meringue cookies:
- No moisture or grease in the bowl. This means using a clean bowl and NO yolks in the egg whites. This will prevent the egg whites from rising and creating stiff peaks.
- Let the egg whites whisk to a frothy consistency before adding the sugar. While this is not necessary, I believe it creates a better structure and ensures your you have the right speed on your stand mixer.
- Add the sugar slowly, about one tablespoon at a time. While adding the sugar increase the speed. It is okay to stop the stand mixer and scrape the sugar from the sides of the bowl and check if the egg whites form stiff peaks.
- Once all the sugar has been added, whisk on medium-high until you have stiff peaks. The whole process should take about 8-10 minutes.
- Don’t over whisk, this will result in the egg whites collapsing on themselves.
- Place all baking trays into the oven at once. This is not something you can bake in batches as not only do the meringues need to bake in the oven for an hour, they also need to stay there for another two. You are not trying to brown the top of these cookies, so you can place them on both shelves without worrying.
Sign Up for Monthly Newsletter
How do you know when the meringues are sufficiently baked:
The meringues should be light and dry and easily removed from the baking tray. If they are not, place them back in the oven for about 10 minutes at 200 degrees.
What is a stiff peak?!
Stiff peak means just that, the peak from the whisk will stand up straight and stiff. If you are unsure, turn your bowl upside down, if the mixture sticks then you have stiff peaks. Your meringue mixture will be thick, glossy, and sticky!
How to Store Meringue Cookies:
Meringues will last up to two weeks in an airtight container at room temperature.
Other Gluten-Free Holiday Desserts:
- Cardamom and Saffron Rice Pudding
- Rose and Pistachio Truffles
- Chai Creme Brûlée
- Gluten-Free Blueberry Crumble
- Candy Cane Fudge
DID YOU LIKE THIS RECIPE FOR HOLIDAY MERINGUE COOKIES? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!
Other Cookie Recipes:
These perfect Holiday Meringue Cookies are crispy on the outside with a nougat-like chewy interior and are gluten-free and fat-free.
- 2 large egg whites
- ½ cup white sugar
- ¼ teaspoon cream of tartar
- pinch of Kosher Salt
- 1 teaspoon vanilla extract
- sprinkles (optional)
- Preheat the oven to 225 degrees.
- In an empty bowl attached to a stand mixer with a whisk attachment, add egg whites and whisk at low for 1 minutes.
- Add cream of tartar and increase speed for 1 minute.
- Increase speed again and wait until the egg whites start foaming, if needed increase speed again.
- Once the egg whites are frothy, add sugar once tablespoon at a time, increasing the speed to high.
- Continue whipping eggs until fully combined with sugar and form a stiff peak.
- Add salt and vanilla essence into the batter and combine with a spatula.
- Take a piping bag and attach the tip you would like to use.
- Place the piping bag into a tall glass and fold over the sides of the piping bag.
- Scoop the meringue mixture and place into the piping bag.
- On a lined baking tray, make small circles with the piping bag to create cookies evenly.
- Pipe all the meringue batter onto lined baking trays.
- Top with sprinkles if desired.
- Place in the oven and bake for one hour
- Turn the oven off and leave in the hot oven for another 2-3 hours, until the oven fully cools.
- Take out of the oven and enjoy.
- While adding the sugar increase the speed. It is okay to stop the stand mixer and scrap the sugar from the sides of the bowl and check if the egg whites form stiff peaks