Meringue Cookies
Meringue Cookies: Sweet Little Angel Clouds
So, you’ve made the Lemon Buttermilk Pie, and now you’re wondering what to do with that one lonely egg white. Enter these meringue cookies—the perfect solution for excess egg whites and possibly the easiest cookie recipe ever!
With only two ingredients, these little morsels are crispy, light, and sweet. The best part? If you resist chewing and let them sit on your tongue, they’ll literally melt in your mouth. It’s pure magic.
Honestly, another great name for these cookies could be Angel Clouds because they really do feel like little bites of heaven. Perfect as a light treat or to share with loved ones, they’re a delightful way to turn one egg white into something truly special.
Give these meringue cookies a try—you’ll love how simple they are to make and how dreamy they are to eat! ❤️🍪✨
Meringue Cookie Recipe
Special Note: In order for the egg whites to whip up to form stiff peaks, you’ll need an absolutely clean metal bowl and pure egg white…no yolk whatsoever.
Ingredients:
2 egg whites
1/2 c. sugar
Instructions:
Heat oven to 275 degrees F.
Cover cookie sheet with parchment paper or baking mat.
Beat 2 egg whites in mixer bowl until frothy.
Beat in sugar on high speed, 1 tbsp at a time.
Continue beating until stiff and glossy. Do not under beat.
Use a cookie dough scoop to create consistently sized and well formed meringues.
Bake about 45 minutes. Turn off oven and leave oven door closed (so meringues don’t crack) for 1 hour.
Finish cooling on wire rack at room temperature.
Note: Whether one egg white or many, this recipe easily makes more or fewer meringues. The ratio of ingredients remains constant at 1 egg white to 1/4 cup of sugar.
