I remember during the Christmas season, my family would always have meringue cookies in the house. They come in fun colors like green and pink, and were so sweet, crunchy, and light. I could eat a million of them and never get tired of having another. Luckily they are relatively guilt free and low in calories.
This is my version of those meringue cookies. They are a similar to the cookies you can buy in the store, but I actually think the texture and flavor of my meringues are better than the store-bought kind. I also use a whole vanilla bean to take them over the top, instead of using vanilla extract. It just makes them a bit more luxurious and flavorful.
There are only a few ingredients in these cookies, so they are relatively simple, although they take a bit of time. As long as you follow the steps of this recipe, you should have no problem. I use a KitchenAid mixer for this, but it can be done with a hand mixer as long as you don’t mind taking the time. For piping, you can use a professional piping bag or you can use a gallon zip top bag. Both are good, and this time I used a zip top bag for easy cleanup.
This meringue recipe is a simple vanilla bean, but you can play around with any flavors, which makes this recipe great for any occasion. You can dress up these meringues with different extracts, such as almond or lemon, or you can add crushed candy canes to the top for a more festive look and taste that is great for the holidays!
P.S. Don’t be afraid to play around with the shapes, like hearts to make a the perfect sweet for a sweetie!
Vanilla Bean Meringues
Makes about 60 cookies
Time: 50 minute prep, 50 minute bake, 60 minute rest
3 large egg whites
1 whole vanilla bean
2/3 cup sugar
¼ tsp. cream of tartar
Pinch of salt