It’s a cloudy day today in SF but I have just what you need to turn this gloomy sky into the cutest little cookies: Meringue Cloud Cookies! Meringue cookies are surprisingly easy to make. It only takes about 10 minutes to prep the batter. The secret to turn a few egg whites and some sugar into pillowy cookies is gentle, low heat baking. You want to set them without caramelizing the sugar. Lucky for us, that is just as easy to do as making the batter. So dig up your blankie, make some tea and gather ’round. Here is how to make Meringue Cloud Cookies:

Meringue Cloud Cookies
 

makes 18 cookies
Ingredients
  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup sugar
  • 1 tsp vanilla extract

Instructions
  1. Preheat your oven to 200 degrees F. In the bowl of an electric mixer fitted with the whisk attachment, whip together 3 egg whites on medium speed until frothy. Add cream of tartar and mix until soft peaks form.
  2. With the mixer of high speed, gradually add the sugar, one tbsp at a time, making up the sugar is completely dissolved before each consecutive spoonful. The egg whites will slowly turn glossy and bright white.
  3. Add vanilla extract and mix to incorporate. To test your meringue, rub some batter between your thumb and index finger. You want the sugar to be completely dissolved. If you can still feel the grains of sugar, continue mixing for another minute.
  4. Spoon batter into a pastry bag fitted with a large round tip and pipe cloud shapes onto a parchment-lined baking sheet.
  5. Bake for 1½ hours. At that point you should be able to lift the cookies off the parchment paper easily. At that point, turn off the oven and leave your cookies in overnight to dry out.

Preheat your oven to 200 degrees F.

In the bowl of an electric mixer fitted with the whisk attachment, whip together 3 egg whites on medium speed until frothy:

Add cream of tartar and mix until soft peaks form:

With the mixer of high speed, gradually add the sugar, one tbsp at a time, making up the sugar is completely dissolved before each consecutive spoonful. The egg whites will slowly turn glossy and bright white:

Add vanilla extract and mix to incorporate. To test your meringue, rub some batter between your thumb and index finger. You want the sugar to be completely dissolved. If you can still feel the grains of sugar, continue mixing for another minute.
Spoon batter into a pastry bag fitted with a large round tip and pipe cloud shapes onto a parchment-lined baking sheet:

To get the right shape, pipe 3 dots at the bottom and then 2 dots on top. Add a little swirl here and there…

Bake for 1 1/2 hours. At that point you should be able to lift the cookies off the parchment paper easily. At that point, turn off the oven and leave your cookies in overnight to dry out.

Happy Spring!!!