Classic Meringue Cookies
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for light, crisp, and airy meringue cookies. This versatile formula is perfect for simple meringues, a chocolate version, or with add-ins like nuts, chocolate chips, and coconut.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 30 mins | None | 2-3 dozen cookies |
🔪 Key Equipment
- Electric mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Egg Whites | Room temperature |
| 1 Cup | Sugar | Granulated |
Optional Variations
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1-2 Tablespoons | Cocoa Powder | For chocolate version |
| 1/2 Cup | Chocolate Chips, Nuts, or Coconut | Optional add-ins |
Instructions
Step 1: Preparation and Whipping
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the 4 room temperature egg whites until foamy.
- Gradually add the 1 cup sugar while beating continuously on high speed until the mixture is thick, glossy, and forms stiff peaks.
Step 2: Customization and Baking
- If making chocolate meringues, beat in the 1-2 tablespoons cocoa powder.
- If desired, gently fold in any 1/2 cup chocolate chips, nuts, or coconut.
- Drop spoonfuls of the meringue onto the prepared baking sheet.
- Bake for 1 to 1.5 hours, or until the meringues are dry to the touch and crisp.
- Turn off the oven and let the meringues cool completely inside with the door slightly ajar to prevent cracking.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 1 week; avoid humid environments to keep them crisp.
Original Recipe Scan
