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Vanilla Meringue Cookies

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"These meringue cookies are super light and airy. They're the perfect treat for after a main dish"

Serves 5 dozen | Prep Time 20 minutes | Cook Time 40 minutes

Why I Love This Recipe

These are so light and good for a dessert after a meal it's not too much but it gives you the right amount you need for an after-meal dessert.

Ingredients You'll Need

3 large egg whites
1-1/2 teaspoons clear or regular vanilla extract
1/4 teaspoon cream of tartar
Dash salt
2/3 cup sugar


1). Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

2). Preheat oven to 250°. Add vanilla, cream of tartar, and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.

3). Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32-star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets.

4). Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave the oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

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