Grandma’s Meringue Cookies Recipe

This nostalgic meringue cookies recipe is straight from grandma's kitchen. Just like a loving hug, these melt-in-mouth cookies are sure to bring a smile to your face. Crafted with only a handful of ingredients, these cookies are light as a feather and perfectly sweet. The crisp exterior and fluffy interior will make you reach for one more, every single time.

Grandma’s Meringue Cookies Recipe

The recipe calls for cream of tartar, which is a common baking ingredient but not always readily available in every household. It's used in this recipe to stabilize the egg whites and give the meringues their characteristic light, airy texture. If your local supermarket doesn't stock it, check the baking section of a specialty food store. Alternatively, you can also order it online.

Grandma's Meringue Cookies Essential Ingredients

Egg whites: These are the base of meringue cookies, providing structure and volume.

Lemon juice: This adds a touch of tanginess to balance out the sweetness. It also helps to stabilize the egg whites.

Cream of tartar: Acts as a stabilizer for the egg whites, helping them whip up light and fluffy.

Superfine sugar: This is finer than granulated sugar, dissolving more easily into the egg whites to create a smooth, glossy meringue.

One reader, Jdavie Sachs says:

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grandma's meringue cookies recipe is a delightful treat! The cookies turned out light, airy, and perfectly sweet. The lemon juice added a refreshing twist, and the cookies had a lovely crunch. I loved making them and will definitely be making them again!

Jdavie Sachs

Essential Techniques for Perfect Meringue Cookies

How to beat egg whites and lemon juice until foamy: In a clean, dry bowl, use an electric mixer to beat the egg whites and lemon juice until they become frothy and slightly opaque in appearance. This step helps to incorporate air into the egg whites, which is essential for creating a light and airy meringue.

How to add cream of tartar and set mixer to medium high: Once the egg whites and lemon juice are foamy, add the cream of tartar and set the mixer to medium-high speed. The cream of tartar helps stabilize the egg whites and allows them to reach their full volume when beaten.

How to beat in sugar ¼ cup at a time: Gradually add the superfine sugar to the egg white mixture, about ¼ cup at a time, while continuing to beat at medium-high speed. This gradual addition of sugar helps to create a smooth, glossy meringue with a fine texture.

How to pipe the meringue into 1-inch kisses: Transfer the meringue mixture into a piping bag fitted with a large star tip. Pipe small mounds of meringue onto a parchment-lined baking sheet, creating 1-inch kisses or swirls. Leave some space between each meringue as they will expand slightly during baking.

How to bake the meringues until firm: Place the piped meringues in the preheated oven and bake for about 1 hour, or until they are firm to the touch and have a crisp exterior. This slow baking process helps to dry out the meringues, giving them a delicate, melt-in-your-mouth texture.

How to leave the meringues in the oven at least 3 hours or overnight: After baking, turn off the oven and leave the meringues inside for at least 3 hours or overnight. This extended resting period allows the meringues to cool gradually and further dry out, resulting in a crisp exterior and a marshmallow-like interior.

How To Make Grandma’s Meringue Cookies

Nothing can compete with family recipes handed down from generation to generation. These meringue cookies does not disappoint with its delectable texture.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 2egg whites
  • 1tbsplemon juice
  • ¼tspcream of tartar
  • cupsuperfine sugar

Instructions

  1. Preheat oven to 225 degrees F.

  2. Mix egg whites and lemon juice until foamy. Add tartar and set mixer to medium high.

  3. Beat in sugar ¼ cup at a time. Continue mixing until shiny and stiff peaks form.

  4. Pipe into 1-inch kisses. Add sprinkles if desired.

  5. Bake 1 hour or until firm. Turn the oven off and leave meringues in the oven at least 3 hours or overnight.

Nutrition

  • Calories: 15.09kcal
  • Fat: 0.00g
  • Saturated Fat: 0.00g
  • Monounsaturated Fat: 0.00g
  • Polyunsaturated Fat: 0.00g
  • Carbohydrates: 3.71g
  • Fiber: 0.00g
  • Sugar: 3.67g
  • Protein: 0.17g
  • Sodium: 2.56mg
  • Calcium: 0.17mg
  • Potassium: 6.52mg
  • Iron: 0.00mg
  • Vitamin C: 0.17mg

Crucial Technique for Achieving the Perfect Meringue Texture

When making meringue cookies, it's crucial to ensure your mixing bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping up properly. Also, adding the sugar gradually helps to achieve the glossy, stiff peaks required for the perfect meringue. Remember, patience is key when baking these delicate treats.

Time-Saving Tips for Making Meringue Cookies

Plan ahead: Prepare all your ingredients and equipment before starting to make the meringue cookies. This will help you work more efficiently and avoid any last-minute scrambling.

Use a stand mixer: Using a stand mixer with a whisk attachment will save you time and effort when beating the egg whites and sugar to achieve the desired stiff peaks.

Room temperature eggs: Allow the eggs to come to room temperature before using them. This will help the egg whites whip up faster and to a greater volume.

Piping bag: Use a piping bag to easily and quickly create uniform shapes for your meringue cookies, saving time and ensuring consistent results.

Bake multiple trays: If your oven space allows, bake multiple trays of meringue cookies at once to save time and energy. Just be sure to rotate the trays for even baking.

Cooling time: Instead of waiting for the meringues to cool in the oven, transfer them to a cooling rack after the initial baking time to free up your oven for other tasks.

Substitute Ingredients For Grandma’s Meringue Cookies Recipe

  • egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, can be whipped into a foam similar to egg whites and used as a vegan alternative in meringue recipes.

  • lemon juice - Substitute with white vinegar: White vinegar can be used as a substitute for lemon juice to provide the necessary acidity in the meringue mixture.

  • cream of tartar - Substitute with white vinegar or lemon juice: Both white vinegar and lemon juice can be used as a substitute for cream of tartar to stabilize the egg whites and help create a fluffy meringue.

  • superfine sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for superfine sugar in meringue recipes, although it may take a bit longer to dissolve.

Presentation Ideas for Grandma's Famous Meringue Cookies

  1. Elevate the meringue kisses: Arrange the meringue kisses in a circular pattern on a pristine white plate, creating a visually appealing and elegant presentation.

  2. Incorporate edible flowers: Garnish the plate with delicate edible flowers, such as pansies or violets, to add a pop of color and a touch of whimsy to the presentation.

  3. Utilize negative space: Embrace the concept of negative space on the plate, allowing the meringue kisses to stand out and take center stage, creating a visually striking and sophisticated presentation.

  4. Add a touch of gold leaf: Lightly dust the plate with edible gold leaf to add a luxurious and opulent element to the presentation, elevating the overall aesthetic.

  5. Serve with a side of fresh berries: Accompany the meringue kisses with a small side of vibrant, fresh berries, such as raspberries and blueberries, to provide a burst of color and a complementary flavor profile.

Essential Tools for Making Meringue Cookies

  • Mixing bowl: A mixing bowl is essential for combining ingredients and mixing them thoroughly.

  • Electric mixer: An electric mixer is used to beat the egg whites and sugar to form stiff peaks for the meringue.

  • Piping bag: A piping bag is used to pipe the meringue mixture into small kisses on the baking sheet.

  • Baking sheet: A baking sheet is used to place the piped meringue kisses for baking in the oven.

  • Oven: The oven is used for baking the meringue kisses at a low temperature until they are firm.

  • Spatula: A spatula is used for folding and mixing the ingredients gently to maintain the meringue's airy texture.

  • Measuring cups and spoons: Measuring cups and spoons are used to accurately measure the ingredients for the meringue cookies.

Storage and Freezing Instructions for Meringue Cookies

  • Once the meringue cookies have cooled completely, store them in an airtight container at room temperature for up to 2 weeks. To maintain their crisp texture, place a piece of parchment paper between each layer of cookies.

  • If you live in a humid environment, consider storing the meringue cookies in an airtight container with a packet of silica gel to absorb any excess moisture and prevent the cookies from becoming soft or sticky.

  • For longer storage, you can freeze the meringue cookies. Place them in a single layer on a baking sheet and freeze until solid, about 2 hours. Once frozen, transfer the cookies to a freezer-safe container or resealable plastic bag, separating each layer with wax paper or parchment paper.

  • When storing meringue cookies in the freezer, make sure to remove as much air as possible from the container or bag to prevent freezer burn. Properly stored, frozen meringue cookies can last up to 1 month.

  • To thaw frozen meringue cookies, remove them from the freezer and let them come to room temperature in their container. This will help prevent condensation from forming on the cookies, which can make them soggy. Once thawed, the cookies should be crisp and ready to enjoy.

Interesting Trivia About Meringue Cookies

Meringue cookies are a popular treat in many cultures and are often used as a base for various desserts.

Is Making Meringue Cookies at Home Cost-Effective?

The cost-effectiveness of this meringue cookies recipe is quite high, as it requires minimal ingredients that are commonly found in most households. The use of egg whites and sugar keeps the cost low, making it an affordable option for many families. The approximate cost for a household of 4 people is around $5, making it a budget-friendly treat. In terms of the overall verdict, I would rate this recipe an 8 out of 10 for its simplicity, cost-effectiveness, and delightful taste.

Are Meringue Cookies Healthy or Unhealthy?

Grandma's meringue cookies recipe is a delightful treat, but it's important to consider its nutritional value. This recipe is high in sugar and lacks essential nutrients, making it an unhealthy choice for regular consumption. The main ingredients are egg whites and sugar, which provide little more than empty calories. While the lemon juice and cream of tartar add a slight tang and help stabilize the meringue, they don't contribute significant nutritional benefits.

However, there are ways to make this recipe healthier without compromising its delightful texture and flavor:

  • Reduce the amount of sugar used in the recipe, or experiment with natural sugar alternatives like stevia or monk fruit sweetener
  • Incorporate nutrient-dense ingredients such as finely ground nuts, which add healthy fats, protein, and fiber
  • Add a pinch of cinnamon or vanilla extract for extra flavor without increasing calorie content
  • Pair the meringue cookies with fresh fruit to balance out the sweetness and add vitamins and antioxidants

By making these adjustments, you can enjoy grandma's meringue cookies as an occasional treat within a balanced diet.

Editor's Opinion on Grandma's Classic Meringue Cookie Recipe

This meringue cookie recipe is a classic and timeless treat. The combination of egg whites, lemon juice, and superfine sugar creates a light and airy texture with a delicate sweetness. The addition of cream of tartar helps stabilize the meringue, ensuring a perfect consistency. The baking process at a low temperature results in a crisp exterior and a soft, chewy interior. The cookies can be customized with sprinkles for a festive touch. Overall, this recipe is a delightful way to enjoy a light and elegant sweet treat.

Why trust this Grandma’s Meringue Cookies Recipe:

This recipe for Grandma's meringue cookies is a cherished family tradition, passed down through generations. The delicate balance of egg whites, lemon juice, and cream of tartar creates a light and airy texture, while the addition of superfine sugar lends just the right amount of sweetness. The slow, low-temperature baking process ensures a crisp exterior and a soft, marshmallow-like interior. Trust in the time-tested method and the simple, wholesome ingredients to deliver a batch of delightful meringue cookies that will surely become a favorite in your own family.

Share your thoughts on Grandma's Meringue Cookies Recipe in the Baking and Desserts forum and let us know if you have any family favorite meringue recipes to share!
FAQ:
How long do I need to beat the egg whites and sugar mixture?
You need to beat the egg whites and sugar mixture until shiny and stiff peaks form. This usually takes about 5-7 minutes on medium-high speed.
Can I use regular granulated sugar instead of superfine sugar?
Yes, you can use regular granulated sugar, but the texture of the meringue may not be as smooth. If you don't have superfine sugar, you can also pulse regular sugar in a food processor to make it finer.
Can I skip the cream of tartar?
Cream of tartar helps stabilize the egg whites and create a smoother meringue, but if you don't have it, you can omit it. Just be aware that the meringue may not hold its shape as well.
Can I use a spoon to drop the meringue onto the baking sheet instead of piping it?
Yes, you can use a spoon to drop the meringue onto the baking sheet if you don't want to pipe it. Just make small mounds instead of kisses.
How do I store the meringue cookies?
Store the meringue cookies in an airtight container at room temperature. They should stay fresh for up to 2 weeks. Avoid storing them in a humid environment as they can become sticky.

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