Meringues are such a delicious, light, and fluffy treat! They’re so easy to make and only need 4 ingredients! There are just two tricky parts about meringues. One is the weather. I know this sounds weird, but it’s true. If it’s too humid out they will come out chewy. But honestly, even the chewy ones taste good! The other tricky part is adding the sugar. You have to add it very slowly to keep them light and airy. Like a cloud!
You can make these in different flavors by changing up the extract you use, and you can add chocolate chips or sprinkles for some extra fun! And as an added bonus, these are Kosher for Passover! In fact, I always associate them with my family’s Passover Seders because meringues are always on the Seder dessert menu!
I piped the meringue onto my baking sheets using a large, round tip, but you can just spoon the mixture out if you want to make it even easier. If you choose to add chocolate chips, I would suggest spooning them instead of piping them. Because the meringue is so light and airy, the heaviness of the chocolate chips makes them all float toward the piping tip and it gets clogged.
Even though I always think of Passover when I have these, they are one of my favorite desserts and I don’t know why I don’t make them outside of Passover more! Now that I know how easy they are, I’ll make them every low-humidity chance I get!
- 1/2 cup egg whites (approximately 3 egg whites)
- 1/2 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2-1 cup chocolate chips optional
- Preheat oven to 200 F. Line two baking sheets with parchment paper.
- Using the whisk attachment of a stand mixer, beat egg whites, vanilla, and cream of tartar until frothy.
- Very very slowly add sugar.
- Continue beating until the mixture is stiff and glossy.
- Pipe or spoon mixture onto lined baking sheet.
- Bake for 45 minutes, then turn off oven and let cookies sit in oven for an additional 30 minutes.
- Remove and cool completely.