Meringue Cookies


2 egg whites
1/2 cup sugar
1/2 tsp vanilla essence
3-4 drops of lemon juice
2-3 drops of food colour (optional)


  1. Preheat the oven to 100 degree. Line a cookie tray with parchment paper and keep it aside.
  2. In a bowl, whisk together egg whites, sugar and vanilla essence for 2 minutes.
  3. Then beat it with an electric beater starting from low speed gradually increasing the speed to high till stiff peaks are formed ( the cream should not fall if you invert the bowl).
  4. Add the lemon juice and beat for a minute.
  5. Add the food colour and beat over high speed till evenly combined and stiff peaks are formed.
  6. Transfer this to an icing bag with an icing tip of your choice and pipe it in the prepared cookie tray leaving space in between.
  7. Bake it in the preheated oven for about 40 minutes, switch off the oven and leave the meringues in the closed oven itself for about 1 1/2 hour (slow cooling inside the oven)
  8. Remove the cookies from the oven and store it in an air tight container when it is cooled completely…

Recipe Source: Sanaa’s Recipe Note Book

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