Vanilla Meringue Cookies are delicate, melt-in-your-mouth treats that have been enjoyed for centuries. These airy confections consist primarily of egg whites, sugar, and flavorings, with vanilla being a classic choice. Meringue cookies are often associated with French and Swiss cuisine and are a delightful addition to any dessert table or tea-time spread. In this recipe, we’ll explore the rich history of meringue cookies and guide you through the process of creating these light and sweet treats.
Meringue, the base of these cookies, has a long and fascinating history. The first recorded meringue-like recipe dates back to the 17th century when an Italian chef named Gasparini created a dessert called “meringa.” The word “meringue” itself is believed to have French origins, as it became popular in France during the 18th century. Meringue recipes have since evolved and spread throughout Europe, with variations emerging in different countries.
Meringue cookies, with their crisp exterior and soft, marshmallow-like interior, gained popularity in the 19th century. The use of egg whites and sugar became more accessible to the general public during this time, and meringues became a beloved treat in European households. Today, meringue cookies are enjoyed worldwide, with various flavors and presentations.
INGREDIENTS
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: Food coloring or flavor extracts for variations
INSTRUCTIONS
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a clean, dry, and grease-free bowl, add the room-temperature egg whites.
- Using an electric mixer or stand mixer with a whisk attachment, beat the egg whites on medium-high speed until they become foamy and form soft peaks. This should take about 2-3 minutes.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. This process should take about 5-7 minutes, and the mixture should become glossy and form stiff peaks.
- Gently fold in the vanilla extract and a pinch of salt until fully incorporated.
- If you want to add food coloring or other flavor extracts for variety, do so now and gently fold them into the meringue mixture.
- Transfer the meringue mixture into a pastry bag fitted with a star tip or any desired tip.
- Pipe small mounds of meringue onto the prepared baking sheet, leaving some space between each cookie.
- Place the baking sheet in the preheated oven and bake for about 1.5 to 2 hours, or until the cookies are dry, crisp, and can be easily lifted from the parchment paper without sticking.
- Once done, turn off the oven, crack the oven door open slightly, and allow the cookies to cool in the oven for about an hour. This helps prevent cracking due to sudden temperature changes.
- Once completely cool, gently remove the cookies from the parchment paper.
- Store the Vanilla Meringue Cookies in an airtight container to maintain their crisp texture.
These delightful Vanilla Meringue Cookies are not only a treat for the taste buds but also a nod to the rich culinary history of meringue-based desserts. Enjoy them as a light and sweet addition to your afternoon tea or as a charming treat for any special occasion.
