How to Pipe, Stripe, and Dip Meringue Cookies Like a Pro
Learn to pipe, stripe, and dip meringue cookies effortlessly with our professional tips.
Equipment
- 1 Piping bag with star tip
Ingredients
Main ingredients
- 4 Egg Whites at room temperature
- 1 cup Sugar
- ¼ teaspoon Cream of Tartar
- 1 tablespoon Vanilla Extract or other flavoring
- as needed Food Coloring optional
Instructions
Instructions
- Preheat your oven to 225°F (110°C).
- In a clean, dry bowl, whip egg whites until foamy.
- Add cream of tartar and continue to whip.
- Gradually add sugar, a tablespoon at a time, until meringue is stiff and glossy.
- Gently fold in vanilla extract and food coloring, if using.
- Transfer meringue to a piping bag fitted with a star tip.
- Pipe meringue onto parchment-lined baking sheets.
- Bake in the preheated oven for 1.5 hours, or until dry and crisp.
- Cool completely on a wire rack before serving or storing.
Notes
Store meringue cookies in an airtight container in a dry place.
