Vanilla Meringue Cookies

What to do with all those egg whites that are left over from making a custard ice cream?  How about some Meringue cookies.

It is not hard to make but it is a bit time consuming due to the oven time.

This recipe as listed below will make about a quart and a half of ice cream.


  • 4 large egg whites (1/2 cup)

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  • 1 1/2 teaspoons of pure vanilla extract
  • 3/4 cup of sugar
  • 1/4 teaspoon of Cream of tartar
  • 1 pinch of Kosher salt

Directions, watch the video or follow the text below.

Preheat the oven to 250DegF

  1. Let the egg whites sit out for about 30 minutes to bring them to room temperature. It will be easier to dissolve the sugar.
  2. Add the egg whites, vanilla, cream of tartar and salt to a bowl.
  3. Mix until the mixture is foamy. A stand mixer will work great here, put it on medium speed.
  4. Run the mixer on high and slowly add sugar, one spoon at the time, making sure it is dissolved before adding more.
  5. Keep mixing on high until the mixture is stiff and glossy. About 5 minutes.
  6. Line a cookie sheet with parchment paper.
  7. Transfer the mixture to a piping bag with a start tip. I used a #32 Wiltons tip.
  8. I made them in a swirl form and I ended up with about 2 dozen or so cookies.
  9. Place in the over for 40 to 45 minutes, until firm to the touch.
  10. Turn off the oven but keep the meringues inside the door closed for 1 hour.
  11. Remove the cookie sheet and let them cool off completely.
  12. Remove from cookie sheet and store in an air tight container or freeze bag.


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