These meringue cookies are as easy to make! Crunchy on the outside with a soft pillowy center, these will be a hit at any party!
Meet the Chef: Kyleigh Sage
Kyleigh is the food photographer and recipe developer behind the blog Barley & Sage, where she shares scratch-made recipes for the home cook and baker. Her pup Barley serves as her assistant and head taste-tester.
- 3 large Egg whites, room temperature 3 large Egg whites, room temperature
- ¼ teaspoon Cream of tartar ¼ teaspoon Cream of tartar
- Florida Crystals® Organic Raw Cane Sugar ¾ cup ¾ cup Florida Crystals® Organic Raw Cane Sugar
- ¼ teaspoon Pure vanilla extract ¼ teaspoon Pure vanilla extract
- 1 ounce Dark chocolate, melted (optional) 1 ounce Dark chocolate, melted (optional)
The meringues can be stored in an airtight container at room temperature for up to 3 days.
Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.
Gradually add in Florida Crystals® Organic Raw Cane Sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat the mixture until soft peaks form (about 5-6 minutes), then add in the vanilla extract.
Continue to beat the meringue until it holds stiff peaks.
Spoon meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe about 2-inch high mounds of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.
Bake at 200°F for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours.
Remove from the oven and allow the meringues to cool completely to room temperature.
These meringue cookies are extremely versatile and can be modified for any occasion! You can swap out the piping tips for endless cute designs and add in different flavored extracts or food coloring depending on the season. For Christmas meringues, use ¼ teaspoon of peppermint extract plus 2 drops of all-natural red food coloring. For summery meringues add in ¼ teaspoon of lavender extract and 2 drops of all-natural purple food coloring.
Trouble shooting meringue: make sure the bowl of your mixer is completely clean and dry. Wipe out the bowl with a small amount of white vinegar to ensure there are no residual traces of fat from a previous recipe as that can prevent your meringue from forming. Egg whites that are not fully at room temperature will take much longer to form into meringue. If you don’t add the sugar extremely slowly, it can deflate your meringue.
For Halloween Ghost Meringues:
Use the melted dark chocolate and a small food-safe paintbrush to paint faces on your ghosts.