Sweet and crisp, light and airy, meringue cookies are the ultimate treat because they can take on just about any size, color, and flavor. Our favorite flavors include rose, chai, and key lime.
Sweet and crisp, light and airy, meringue cookies are the ultimate treat because they can take on just about any size, color, and flavor. This recipe is portioned perfectly for a 4.5-ounce bag of our flavored sugar – or, mix and match a combination of three 1.5-ounce bags for customized flavor combinations. Our favorites include rose, chai, and key lime.
3 large egg whites, room temperature
¼ tsp cream of tartar
1/8 tsp Fleur de Sel Sea Salt
4.5 oz Flavored Sugar, see below
Tips for Best Results
Select flavored sugars with a drier consistency:
Cardamom • Chai • Dark Cocoa • Florida Sunshine • Hibiscus • Mango Habanero • Peppermint Patty • Pumpkin Pie • Toasted Coconut
For flavored sugars with a Turbinado base or larger ingredient particles, pulse in a processor or blender to a finer consistency before incorporating into the egg whites:
Cinnamon • Ginger • Lemon • Florida Sunshine • Hibiscus • Rose • Salted Caramel • Vanilla Turbinado
Flavored sugars with a higher moisture content may deflate egg white volume.
Preheat oven to 225°F. Line a baking sheet with parchment paper; set aside.
Add egg whites to a clean, dry, and grease-free large bowl. Using an electric mixer or a stand mixer (with a whisk attachment), mix on low speed until mixture becomes foamy; add cream of tartar and salt. Increase to high speed and mix until stiff peaks form.
With mixer on full speed, gradually spoon sugar into beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. After all sugar is added, continue to beat on full speed for 2 to 3 additional minutes to ensure sugar is fully dissolved and mixture is smooth, stiff, and glossy.
Spoon mixture into a disposable piping bag fitted with a large piping tip (if using); cut off the end of bag. (Alternately, make a DIY pastry bag using a one-gallon zip-top bag and cut off one corner or, form them directly on the baking sheet using two spoons.) Pipe out meringues, 1.5 to 2-inch diameter, onto prepared baking sheet by keeping the bag tight, straight, and directly above the baking sheet. Pipe them fairly close together; they shouldn’t spread.
Bake for 75 to 90 minutes. Turn off oven once baking time is complete; keep oven door closed and allow cookies to cool completely before removing from oven. Store in an airtight container. Makes 25 to 30 cookies.
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