Classic Meringue Cookies

A classic recipe for crisp, light-as-air meringue cookies with several options for customization.

Author

Unknown

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Recipe

Measurements	Ingredients
4	Egg Whites (Room Temperature)
1 Cup	Sugar (Regular granulated)
For Chocolate Meringues:
1-2 Tablespoons	Hershey’s Cocoa Powder
Optional Add-ins:
As desired	Chocolate Chips, Chopped Nuts, Flaked Coconut

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Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the room temperature egg whites until foamy.
3. Gradually add the sugar while beating continuously on high speed. Continue until the mixture is thick, glossy, and forms stiff peaks.
4. If making chocolate meringues, beat in the cocoa powder.
5. If desired, gently fold in any chocolate chips, nuts, or coconut.
6. Drop spoonfuls of the meringue onto the prepared baking sheet.
7. Bake for 1 to 1.5 hours, or until the meringues are dry and crisp.
8. Turn off the oven and let the meringues cool completely inside with the door slightly ajar.

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Note

The key to this recipe is the ratio: use $\frac{1}{4}$ cup of sugar for every egg white. Make sure your mixing bowl and beaters are completely clean and free of any grease.

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