These meringue cookies are firm, glossy and snow-white, and they hold their piped shape in the oven. The secret is the Swiss meringue method: you warm the egg whites and sugar over steam before you whip them.
The meringue is so stable that it also works for pavlova, sandwich cookies or finely detailed piping. Heating the egg whites and sugar to 165°F (74°C) dissolves the sugar completely. How do you know when the meringue is ready?
How to Make Perfect Meringue Cookies
Warm the egg whites and sugar over steam to 165°F (74°C), stirring until the sugar dissolves. Add the lemon juice, pour the hot mixture into a mixer bowl and whip for 15 minutes, until the meringue is stiff and completely cool. Then dry the piped cookies at 210°F (100°C).
At a Glance
- Prep time: 25 min (warming and whipping)
- Baking time: 60 min (drying)
- Servings: about 40 cookies
- Difficulty: Medium
- Calories: about 20 kcal per cookie
- Trend: Gluten-free / pastry techniques
Ingredients
(US cups, with metric in brackets)
- 4 egg whites (from medium eggs)
- 1 1/3 cups plus 1 tablespoon (280 g) granulated sugar
- 1 tablespoon lemon juice
Instructions
- Set up a double boiler: bring a little water to a simmer in a saucepan.
- Put the egg whites and all the sugar in a heatproof stainless steel or glass bowl.
- Set the bowl over the steam (not touching the water) and add the lemon juice.
- With a whisk, only stir (do not whip) until the sugar dissolves and the mixture reaches about 165°F (74°C). This pasteurizes the egg whites.
- Immediately pour the hot mixture into the bowl of a stand mixer.
- Start whipping on high speed and keep going without a break for about 15 minutes.
- The meringue is ready when it is extremely stiff and glossy and the bowl feels completely cold to the touch.
- Preheat the oven to 210°F (100°C). If your oven has a fan setting, turn it on.
- Fill a piping bag fitted with a decorative tip and pipe cookies of equal size onto a baking sheet lined with parchment paper.
- Put the baking sheet in the oven and dry the meringues for 60 minutes. After an hour, turn off the oven and let the meringues cool completely in the closed oven.
Video Recipe
Tips for Perfect Meringue Cookies
- Why 165°F (74°C)? At this temperature the egg whites are pasteurized (safe) and the sugar dissolves completely. This produces the most stable meringue possible, known as Swiss meringue.
- Why whip for 15 minutes? The meringue must be whipped until it has cooled completely. If you pipe it while it is still warm, the cookies will spread on the baking sheet.
Easy Variations
- Colored meringues: At the end of whipping, add a drop of gel food coloring.
- Pavlova: Instead of small cookies, pipe one large circle (a nest) onto the parchment and dry it 30 minutes longer.
Frequently Asked Questions (FAQ)
- Why are my meringue cookies sticky? They were not dried enough, or they absorbed moisture from the air. Store them in a completely dry, airtight container.
- Why did my meringue cookies turn brown? The oven was too hot. Meringues at 210°F (100°C) are dried, not baked.
- Why is this method better than whipping cold egg whites? Cold (French) meringue is less stable: the sugar can stay gritty and the cookies often collapse. This Swiss meringue is stiff and smooth and keeps its shape.
- How do I store meringue cookies? Keep them in an airtight container in a cool, dry place and never in the refrigerator. In humid weather they soften quickly, so pack them as soon as they are cool.
- Can I freeze meringue cookies? Yes. Freeze fully dried meringues in an airtight container and let them thaw in the closed container so they do not take on moisture.
Meringue cookies are perfect for decorating cakes or for serving with coffee. Keep them completely dry, or they will absorb moisture and turn sticky.
The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.
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