Vanilla Meringue Cookies

Welcome to the magical world ofmeringue, where whippedegg whitesand sugar transform into light-as-a-cloud meringue cookies that practically dissolve on your tongue. Meringue can be used in endless ways—swooped and torched atoplemon meringue pie, folded into cake batter for airy lift, or used as an ultra-stable base for buttercream ormarshmallows—but classic meringue cookies hold a special place in my heart. Meringues are not youreveryday cookie: They’re delicate, sensitive, and time-intensive. But they have major visual appeal (look at that swirl!) and last for far longer than your standard chocolate chipper. As they stay good for up to 10 days, they’re a fantastic choice forshipping or holiday gifting. These elegant confections also make a great garnish forholiday desserts. Crumble them atop ice cream scoops for a DIYEton messor serve them on a pretty platter at teatime.

A few technical tips to help you along:Cream of tartarprevents the meringue from overmixing, so you don’t have to worry about it deflating or turning foamy. Once you’ve added all the sugar, whisk on medium-high until the meringue is billowy, shiny, and marshmallow-like in texture. To tell if the meringue has reached stiff peaks, remove the whisk attachment—the meringue on the whisk should stand up straight, only drooping ever so slightly. If the meringue deflates while you prep the piping bag and sheet trays, return it to the mixer and beat for 1–2 minutes more, or until it reaches stiff peaks.

A pastry bag will help you achieve the tallest, twirliest meringues, but you don’t need one. For a more rustic look, use a cookie scoop or two spoons to dollop the meringue into small mounds on the baking sheet. Or for a makeshift pastry bag, fill a gallon-size resealable plastic bag with meringue, and snip off a corner.

As the meringues cook, their shells go from sticky to tacky to crisp. You’ll know they’re done when you can lift one off thebaking sheetand it feels light; tap the underside and it should sound hollow. But don’t take them out of the oven quite yet—just turn the heat off. Leaving the cookies in the turned-off oven allows them to cool down slowly and gradually, minimizing the odds of your meringues cracking. If you’re making meringues on a rainy or humid day, their exteriors might turn sticky. No worries, though: Pop them back into an oven on low heat for 10–15 minutes to re-crisp. Use the same strategy to revive days-old meringues.