Easy Meringue Cookies
These easy meringue cookies are a great way to use up extra egg whites.
Servings: 24 cookies
Ingredients
- 4 egg whites
- 1/2 tsp. cream of tarter
- 1 cup sugar
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- sprinkles, optional, but highly recommended
Instructions
- Preheat oven to 225 degrees.
- Whip egg whites until foamy. Add cream of tarter and continue beating until mixed.
- Add sugar, 1 Tablespoon at a time, while continuing to whip. Once mixture is stiff, add extracts. Whip to incorporate.
- Place meringue mixture in a piping bag and pipe onto parchment lined sheet pan. Add sprinkles if desired. Bake at 225 degrees for 45 minutes.
- After 45 minutes, turn oven off. Do NOT remove meringues. Allow meringues to sit in the oven, undisturbed, for at least an hour. Remove and enjoy.
- Meringues will keep for about a week in an airtight container. Moisture will cause them to soften.