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Crispy Vanilla Almond Meringue Cookies
Crispy on the outside and impossibly light, these vanilla almond meringue cookies practically melt on your tongue. You'll only need a few basic pantry staples to whip up this elegant dessert. The secret to their shatteringly crisp texture is a low oven temperature and a long, slow cooling period that dries them out completely. They're a brilliant addition to any holiday cookie tin or a simple afternoon tea spread.
Ingredients
- 5 egg whites, at room temperature
- 1 / 8 tsp salt
- 1 1 / 4 cups [250 g] granulated sugar 1 tsp clear vanilla extract
- 1 / 2 tsp almond extract
Instructions
- 1Preheat the oven to 225°F [110°C]. Line two baking sheets with parchment paper or aluminum foil.
- 2Whip the room-temperature egg whites and salt in a large bowl using an electric mixer on high speed until foamy. Room temperature egg whites whip up much faster and achieve better volume. Slowly add the granulated sugar about two tablespoons at a time. Once all the sugar is incorporated, continue whipping for about 3 minutes until the meringue forms stiff, glossy peaks. Gently fold in the clear vanilla and almond extracts until just blended.
- 3Transfer the meringue into a pastry bag fitted with a large closed star tip. Pipe small mounds slightly larger than 1 inch [2.5 cm] wide onto your lined baking sheets, leaving about 1 inch [2.5 cm] of space between each cookie. Top them with a pinch of decorating sugar if you like.
- 4Bake in the middle of the oven for 30 minutes. Turn the oven off completely, leaving the door shut. Let the cookies rest inside the warm oven for at least 4 hours, or overnight, until they become completely dry and crisp. Opening the door too soon can cause them to crack or deflate.
- 5Gently detach the baked cookies from the parchment paper or foil.
Notes
- Storage: Keep the finished cookies in an airtight container at room temperature for up to one week. Avoid humid areas, as moisture will soften the meringues.
- Equipment: Ensure your mixing bowl and beaters are completely grease-free before whipping the egg whites, or they won't reach stiff peaks.