How to Make Vanilla Meringue Cookies

For this recipe, we will be making vanilla meringue cookies. The following tools and ingredients will be needed:

Tools:

• Measuring cups & spoons
• A mixer
• A large mixing bowl
• A baking pan
• Parchment paper
• Optional: piping bags

Ingredients:

• 1/4 cup of meringue powder
• 1/2 cup of water
• 1-1/3 cup of granulated sugar
• 2 teaspoons of vanilla extract
• Optional:
  • Food coloring
  • Sprinkles
  • Other extract flavorings

The first steps to making your cookies is to prepare. Preheat your oven and clean all of your tools. Oil is a contributing factor to failing meringue cookies so be sure to thoroughly wipe down your bowl and other tools to get rid of oil from previous cooking endeavours and from your hands.

• Heat your oven to 250 degrees Fahrenheit.
• Clean all of your tools free of dust and oil.

The next step is to combine all of your ingredients into the bowl. Start first by sifting the dry ingredients into the bowl and then add your wet ingredients. By sifting the dry ingredients you get rid of unwanted clumps that would ruin your mixture.

• Sift 1-1/3 cups of sugar into the cleaned mixing bowl
• Sift the 1/4 cup of meringue powder into the bowl with the sugar
• Add 1/2 cup of room temperature water to the dry ingredients
• Add the 2 teaspoons of vanilla extract to your mixture.

Tip #1: You can substitute the vanilla extract for other extract flavorings of your choice.

Tip #2: For more fun, you can add a few drops of food coloring to tint your cookies.

Once all of your ingredients are added to the bowl you can now start mixing. Start first by setting your mixer on low to prevent the dry ingredients from making a mess. When all the ingredients start to form a wet mixture, increase the speed of your mixer to high. Continue mixing on high until your mixture starts to form stiff peaks that do not lose their shape like in the picture.

Once your mixture is ready, line a baking pan with parchment paper. The parchment paper will stop the cookies from sticking to the pan and prevent breaking when trying to remove them after they are done baking. Spoon the mixture into a piping bag with the end cut off, leave a nickel-sized hole at the end so the mixture flows out easily. Using circular motions, pipe the mixture onto the lined baking sheet, gradually make smaller circular motions to create the typical meringue cookie shape. Ensure to leave space between each individual cookie so that they don't stick to each other when baking.

Tip #1: If you don't have a piping bag you can use large spoons to directly place your meringue cookies onto the pan.

Tip #2: You can add sprinkles on top of the piped cookies before baking

Once you have assembled your cookies it's time to bake. Place your cookies on the middle rack of your 250 degrees Fahrenheit preheated oven. Place a wooden spoon in between the door of the oven to crack it open. This will ensure that moisture does not build up and helps quicken the drying time. Depending on the size of your cookies bake them for 1 to 2-1/2 hours until the outsides feel dry and firm. Once the cookies are done baking turn off the oven and let them cool down completely while still inside. Once the cookies are at room temperature remove them from the baking sheet.

You have now cooked your batch of meringue cookies! Enjoy them and store them in an air-tight container for lasting freshness.