Best Vanilla Meringues Quick Easy Recipes

BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)

Steps:

• Beat whites until very stiff.
• Gradually add sugar and keep beating until mixture forms peaks.
• Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
• Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
• If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
• Note: Do not brown!

VANILLA MERINGUE COOKIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., 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., 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., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

VANILLA MERINGUES

Steps:

• Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
• Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
• Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
• For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
• Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
• Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
• Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

MINI MERINGUES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

VANILLA MERINGUES

Steps:

• Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
• Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
• Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.

VANILLA MERINGUES (QUICK & EASY)

Steps:

• 1. Line two large cookie sheets with parchment paper. Preheat oven to 250 degrees.
• 2. Beat 3 egg whites and 1/8 tsp. salt with a hand mixer until foamy. Measure out 1 cup of sugar and add to the egg whites one tablespoon at a time, mixing well at medium speed after each addition.
• 3. Continue mixing at medium speed until very firm peaks form and sugar has dissolved. (The peaks should hold and not flatten when left alone for a couple of minutes.)
• 4. Very gently fold in 1/2 tsp vanilla. Drop by rounded teaspoonfuls onto parchment paper. Bake for 40 minutes at 250 degrees. Do not allow to brown. Let cool completely and store in airtight containers or ziplock bags. Will stay fresh for 2-3 weeks at room temperature making them ideal for early holiday baking.