PREP TIME: 10 minutes
COOK TIME 2 hours 30 minutes
TOTAL TIME 2 hours 40 minutes
Meringue cookies are possibly one of the easiest cookies to make. All you have to do is make a simple meringue and pipe it and bake it at a low temperature until crisp and melt in your mouth. You can add any flavoring you like, but I like to highlight a high-quality vanilla extract. The cookies are delicious all on their own, but are also a beautiful topping for a layer cake.
Once your whites have reached soft peaks, continue mixing on medium speed while adding the sugar in slowly. I add about 1 tablespoon at a time and wait about 15 seconds before the next addition. Not rushing this process is really key to making the mixture stable.
Once all the sugar has been added, increase the speed to medium-high and beat until stiff peaks form. This usually takes about 5 more minutes. The whites will look glossy and the whites should stand up straight with just a slight bend on the end. See the picture below for how the peaks should look
Transfer the meringue to a pastry bag fit with a star tip.
Pipe kisses on the sheet pan. To do this, hold the pastry bag completely perpendicular (not on an angle) and hover about 1/2″ off the pan. Give even pressure to start piping the kiss, then release the pressure and pull up.
Bake the meringues in the 200 F (95 C) oven for 75 minutes. Then shut the oven off and keep the door shut. Leave the meringue cookies in the off oven for about 75 minutes to completely dry out and crisp up.