But you will have to wait three hours for them to bake.
I am up front and honest because if that is too much of a commitment for you, then this is not your recipe. But let me just say that they are worth that wait time.
I love meringue cookies.
A little French patisserie in Columbus Ohio of all places, spoiled me.
When I was a little girl, my family would drive the hour to Columbus to hit up this amazing mall called The French Market. It was magical to a child like myself who’s fanciest bakery in my region at the time was a Hot Sam pretzel stand inside of our mall.
The smells of spices from around the world, the sights of flags of all nations, the ambiance that only a larger city could create in a mall. Well, my little naïve eyes fell in love with it all.
But mostly with the meringue cookies they had at a small French bakery located within the mall.
For many years, that was the first stop because we all loved those damn cookies so much and it definitely wooed this chocolate chip cookie loving girl away from her usual choice.
Then out of nowhere, the French Market up and closed.
You can read a little about what its current condition is like here.
It is really, really sad to see childhood places that you built up in your head just kind of crumble.
Here is a video of it in its hey day:
There’s some really good footage of this magical place as well as stellar 80’s hair, clothing and eyewear.
Now, I had yet to have a meringue cookie that could compare to my childhood French Market meringue cookies.
Trader Joe’s are pretty good but at $4.99 for a small tub of mini meringue cookies that will only last me a few days, that could get very pricey.
So I decided to venture out on my own.
I headed to the Internet.
I found many variations of my meringue cookies but none that turned out as good as my childhood meringues.
So I played around a little and came up with one that works.
And only three ingredients; four if you want to add food coloring, which is not at all necessary to the flavor.
But you could add flavoring as well to kick them up a notch. I love them plain, so if don’t have flavoring at home they will still taste amazing.
- 3 egg whites
- ¾ C. sugar
- ¼ tsp. cream of tartar
- Food coloring (optional) the omission of this ingredient will not affect the flavor
- Line baking sheets (you will need two depending on the size you make each cookie) with either parchment paper or a silpat.
- Preheat your oven to 200 degrees.
- In a large bowl (or your mixer's bowl), beat egg whites on medium speed until foamy.
- Then add the cream of tartar and beat on high.
- Soon after, add the sugar gradually.
- Then mix all until stiff peaks appear (7 minutes).
- You can use a pastry bag or a Ziploc bag with the corner cut off but I use my fingers and a tablespoon and it is fine but a little sticky.
- Drop the meringue on your sheets to make individual cookies.
- Bake for three hours.
The hardest part of this whole process is waiting the three hours.
I call them the “crock pot version of cookies”.
Maybe put them in while you are running errands, then when you get home you will have amazing meringue cookies.
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