Why You’ll Love This Recipe
These cookies require just a few basic ingredients and no flour or butter. They’re naturally gluten-free, low in fat, and surprisingly easy to make. The vanilla bean adds a fragrant, bakery-style flavor that makes them feel special despite their simplicity.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg whites
granulated sugar
vanilla bean or vanilla bean paste
cream of tartar
salt
Directions
Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Scrape in the seeds from the vanilla bean or add vanilla bean paste and gently mix to combine.
Transfer the meringue to a piping bag fitted with a star tip or spoon small mounds onto the prepared baking sheets.
Bake for 1 hour and 30 minutes, then turn off the oven and let the cookies cool completely inside the oven with the door closed.
Servings and timing
This recipe makes approximately 40 to 50 small cookies.
Preparation time is about 15 minutes, with a baking and drying time of 1 hour and 30 minutes. Total time is around 1 hour and 45 minutes.
Variations
You can dip the cooled cookies halfway in melted chocolate for extra indulgence. Add a drop of food coloring for festive occasions or fold in finely chopped nuts for texture. Almond extract can be used in place of vanilla for a different flavor profile.
Storage/Reheating
Store Vanilla Bean Meringue Cookies in an airtight container at room temperature for up to 1 week. Keep them away from humidity, as moisture can cause them to soften. Reheating is not recommended.
FAQs
Why did my meringues turn chewy?
Chewiness usually comes from humidity or underbaking. Make sure they dry completely in the oven.
Can I make these on a humid day?
It’s best to avoid humid conditions, as moisture affects meringue texture.
Do I need a vanilla bean?
No, vanilla bean paste works well and provides similar flavor.
How do I know when stiff peaks are ready?
The peaks should stand straight up when the beaters are lifted.
Can I make these without cream of tartar?
Yes, but cream of tartar helps stabilize the egg whites.
Are these cookies gluten-free?
Yes, they are naturally gluten-free.
Can I freeze meringue cookies?
Freezing is not recommended, as it affects their crisp texture.
Why are my meringues cracked?
Cracking can happen if the oven temperature is too high.
Can I pipe different shapes?
Yes, stars, kisses, and swirls all work well.
How do I keep them crisp?
Store them in an airtight container with a dry environment.
Conclusion
Vanilla Bean Meringue Cookies are a delicate, elegant treat that proves simple ingredients can create something truly special. Crisp on the outside and light throughout, they’re perfect for sharing, gifting, or enjoying anytime you want a sweet, airy dessert.
PrintVanilla Bean Meringue Cookies
Light, airy, and delicately crisp meringue cookies infused with fragrant vanilla bean flavor, perfect for elegant desserts, gifting, or enjoying with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 40–50 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Low Fat
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla bean paste
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and salt, then continue beating until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved.
- Add the vanilla bean seeds or vanilla bean paste and gently mix until combined.
- Transfer the meringue to a piping bag fitted with a star tip or spoon small mounds onto the prepared baking sheets.
- Bake for 1 hour and 30 minutes.
- Turn off the oven and allow the cookies to cool completely inside the oven with the door closed.
Notes
- Avoid making meringues on very humid days.
- Ensure all equipment is clean and grease-free.
- Do not open the oven during baking.
- Store away from moisture to keep cookies crisp.
Nutrition
- Serving Size: 2 cookies
- Calories: 45
- Sugar: 10g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
