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  1. Preheat the oven to 200°F. Line a baking sheet with parchment.

  2. In a large bowl or the bowl of your stand mixer, combine the egg whites, cream of tartar, and a dash of salt. Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.

  3. Pipe meringues onto the sheet, using a pastry bag and star tip; or drop meringues by large teaspoonfuls onto the sheet.

  4. Bake the meringues for 1 1/2 hours. Turn the oven off with the meringues still inside and the door shut; leave them there until they're completely cool, about 3 hours or more.

  5. Store the meringues in an airtight container at room temperature for up to two weeks.

Tips from our Bakers

  • Shortcut method: Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water; cool. Add 1/4 cup meringue powder, and beat until peaks form. Shape and bake as directed above.
  • This is a good cookie to make in the evening; meringues can be left in the oven (with the heat turned off) overnight.
  • Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white; for specifics on the technique read our blog post, A guide to aquafaba.