3-Ingredient Meringuitos (Meringue Cookies)

60 mins
Serves 25
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Directions

  1. 1Beat egg whites until they turn stark white and soft peaks are formed.
  2. 2Beat egg whites until they turn stark white and soft peaks are formed.
  3. 3Beat egg whites until they turn stark white and soft peaks are formed.
  4. 4Nest the bowl of egg whites in a larger bowl filled about a quarter of the way with hot water to help dissolve the sugar evenly.
  5. 5Nest the bowl of egg whites in a larger bowl filled about a quarter of the way with hot water to help dissolve the sugar evenly.
  6. 6Nest the bowl of egg whites in a larger bowl filled about a quarter of the way with hot water to help dissolve the sugar evenly.
  7. 7Add sugar and beat until stiff peaks form again.
  8. 8Add sugar and beat until stiff peaks form again.
  9. 9Add sugar and beat until stiff peaks form again.
  10. 10Add either lemon juice or vanilla extract, and optionally food coloring or other flavorings like rum or almond extract.
  11. 11Add either lemon juice or vanilla extract, and optionally food coloring or other flavorings like rum or almond extract.
  12. 12Add either lemon juice or vanilla extract, and optionally food coloring or other flavorings like rum or almond extract.
  13. 13Pipe out meringue cookies onto a parchment-lined baking sheet, placing them pretty close to each other.
  14. 14Pipe out meringue cookies onto a parchment-lined baking sheet, placing them pretty close to each other.
  15. 15Pipe out meringue cookies onto a parchment-lined baking sheet, placing them pretty close to each other.
  16. 16Bake at 200 degrees Fahrenheit for one hour for a chewier meringue cookie, or two hours for a crispy one.
  17. 17Bake at 200 degrees Fahrenheit for one hour for a chewier meringue cookie, or two hours for a crispy one.
  18. 18Bake at 200 degrees Fahrenheit for one hour for a chewier meringue cookie, or two hours for a crispy one.

Ingredients

  • 3 egg whites
  • 3 egg whites
  • 3 egg whites
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract

Equipment

larger bowlbaking sheetparchment paper

Tips

  • Nest the bowl of egg whites in a larger bowl filled a quarter with hot water to help dissolve sugar evenly.
  • Food coloring and other flavorings like rum or almond extract can be added.
  • Meringues don't spread much, so they can be piped close together on a baking sheet.
  • Bake for one hour for chewier cookies or two hours for crispier cookies.