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Swiss Meringue Cookies

Swiss Meringue Cookies
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Swiss Meringue Cookies are light, airy, and crisp treats made by gently heating egg whites and sugar over a double boiler before whipping into a glossy, stable meringue. These cookies have a delicate crisp shell with a soft center, made from simple ingredients, and are customizable with various flavors. Perfect for bakers of all skill levels, this recipe guides you step-by-step to achieve bakery-quality meringues every time.

Ingredients

Scale

Main Ingredients

  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Prepare a Double Boiler: Fill a pot with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, ensuring the bowl does not touch the water. This setup gently heats the egg whites and sugar to dissolve the sugar smoothly.
  2. Heat and Whisk Egg Whites and Sugar: In the heatproof bowl, combine the room temperature egg whites and granulated sugar. Whisk continuously until the mixture becomes warm to the touch (about 160°F or 70°C) and no longer feels grainy when rubbed between your fingers.
  3. Whip the Meringue: Transfer the warm mixture to a stand mixer or use a hand mixer at high speed. Whip until stiff, glossy peaks form and the bowl feels cool, indicating the meringue is fully aerated and stable enough for shaping.
  4. Add Flavorings: Gently fold in vanilla extract or any other desired flavorings. Be careful not to overmix to maintain the light, airy texture.
  5. Pipe or Spoon Onto Baking Sheet: Line a baking tray with parchment paper. Use a piping bag with your preferred tip to create shapes, or spoon dollops of meringue directly onto the tray.
  6. Bake at Low Temperature: Bake the cookies in a preheated oven at 200°F (95°C) for about 90 minutes until crisp and dry but not browned. Allow them to cool completely in the oven with the door slightly ajar for best texture.

Notes

  • Use fresh, room temperature eggs for the best volume and stability.
  • Ensure all equipment is clean and grease-free to allow proper whipping.
  • Start beating egg whites at medium speed, then increase to high speed for even texture.
  • Check sugar has fully dissolved by rubbing the mixture between fingers—should feel smooth.
  • Dry cookies slowly at low heat to avoid cracking or browning.
  • Store cookies airtight at room temperature away from humidity to keep crisp.
  • Cookies can be frozen between parchment layers and thawed before serving.
  • To revive crispness, re-bake at 250°F (120°C) for 5 minutes if cookies become soft.

Nutrition

Keywords: Swiss meringue cookies, meringue, crisp cookies, light cookies, egg white dessert, gluten free cookies

Find it online: https://marybaking.com/swiss-meringue-cookies/