Nothing says springtime in the kitchen quite like a classic meringue
cookie! This light, airy treat, with just a slight chewiness on the
inside, graces any platter and becomes a favorite of everyone. These
irresistible morsels require only a few ingredients and a couple of easy
1. Preheat the oven to 225°F. Line 2 baking sheets with parchment paper and set aside.
In a clean, dry bowl of a stand mixer, combine the egg whites, salt,
and cream of tartar. Use the whisk attachment and beat at medium speed
until ingredients are combined and soft peaks have formed.
Beat the mixture on high speed, gradually adding the caster sugar 1
tablespoon at a time. Pause for about 15 seconds between each addition
to ensure the sugar has dissolved. Scrape the sides of the bowl as
needed to incorporate the sugar with the egg white mixture evenly.
Continue beating for several minutes until all the sugar has been added
and stiff, glossy peaks begin to form. Stir in the almond and vanilla
4. Use a large spoon
to scoop the meringue batter into a large pastry bag outfitted with a
star tip. Pipe small dollops, roughly 1-1/2" in size onto the parchment
paper. Repeat this filling and piping process until all of the meringue
batter has been used.
5. Top the
meringues with crushed almonds and bake for 1 hour. Without opening the
oven door, turn o the oven and let the meringues cool completely in the
oven for an additional hour or two. (Cooling in the oven helps keep
them crisp on the outside while the gradual cooling keeps them from
6. Remove meringues and enjoy! Serve with fruit compote and berries, or enjoy by themselves.