---
title: Crisp and Airy Meringue Cookies
author: John Kanell (Preppy Kitchen)
servings: 36
prep_time: 20m
cook_time: 1.5h
tags:
  - dessert
  - cookies
  - meringue
  - gluten-free
  - baking
source: Preppy Kitchen
---

Preheat oven to 200°F (95°C) and line two large #baking sheets{} with parchment paper.

In the clean, grease-free bowl of a #stand mixer{} fitted with the whisk attachment, beat room-temperature @egg whites{4} on medium speed until foamy, ~{1%minute}.

Add @cream of tartar{1/4%tsp} and a pinch of @salt{}. Increase speed to medium-high and beat until soft peaks form, ~{2%minutes}.

With the mixer running on high speed, slowly add @superfine granulated sugar{1%cup} one tablespoon at a time, allowing each addition to dissolve before adding the next.

Continue whipping on high speed until glossy, ultra-stiff peaks form that hold their shape straight up, about ~whip{5%to 7%minutes}.

Gently fold in @pure vanilla extract{1%tsp} (or almond extract).

Fit a #piping bag{} with a large star tip (like Wilton 1M) and fill with meringue. Pipe 1.5-inch swirls onto prepared baking sheets, spacing 1 inch apart.

Bake at 200°F for ~bake{90%minutes} until firm and dry to the touch (do not open oven door frequently).

Turn off the oven, leave the door closed, and let meringues cool completely inside the oven for ~cool in oven{1%to 2%hours} to prevent cracking.\n