Whenever I have left over egg whites I almost immediately make vanilla meringue cookies. It’s the easiest cookie recipe I know, with only few ingredients, and the result is always delicious and pretty.
These vanilla meringue cookies can be made ahead and kept in a sealed bag in the freezer. It’s delicious on its own, but you can also use these vanilla meringues for quick and easy cakes and desserts decoration.
So if you have a few leftover egg whites (from making creme brulee or creme alfajores cookies) – these vanilla meringues are definitely a must. They only take a few minutes of very easy prepartaion and they are simply delicious and even kids love them!
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Vanilla Meringue Cookies
Servings 40 vanilla meringue cookies
For the meringue:
- 2 large egg whites
- Pinch of salt
- 60 grams (6 tbsp.) sugar
- 1 tsp. vanilla extract
- 60 grams (1/2 cup) sugar powder
Preheat oven to 80c degrees.
In a bowl of a mixer with whipping-attachment whip egg whites and salt at high speed.
As soon as white foam begins to form, gradually add in the sugar while whipping.
Add vanilla and continue whipping at high speed for 10-12 minutes, until very stable and glossy meringue forms.
Add sugar powder into the bowl and fold until incorporated.
Transfer the meringue into a piping bag with serrated piping tip and drizzle small meringues on a baking tray lined with baking paper.
Bake for about 3-4 hours until completely dry.
Cool completely at room temperature and keep in a sealed container.
- Keep the meringues in a sealed container at room temperature for up to 2 weeks.