Classic French Vanilla Meringues

Classic French Vanilla Meringues bring timeless French technique into your kitchen with almost effortless elegance. These airy, crisp meringue cookies are made from just a handful of simple ingredients, yet they deliver that beautiful melt-in-your-mouth texture baking enthusiasts adore. Because they bake low and slow, they develop a delicate exterior that gives way to a whisper-light vanilla center.

Originally crafted by European bakers in the 17th century, French meringues have remained a beloved staple thanks to their simple preparation and sculpted beauty. Whipping egg whites with sugar until glossy stiff peaks form creates the signature texture—smooth, crisp, and perfectly sweet.

These naturally gluten-free treats are ideal for gifting, elevating dessert plates, or pairing with coffee or tea. Their graceful swirls make them look elaborate, yet they’re easy enough for any home baker to master. Light, elegant, and wonderfully nostalgic, they are the perfect addition to your baking collection.

Recipe Yield: 24–30 meringues

INGREDIENTS

3 large egg whites (room temperature)
¾ cup granulated sugar
¼ tsp cream of tartar
1 tsp pure vanilla extract
Pinch of fine salt

INSTRUCTIONS

1. Prep and preheat:
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper and set aside so you’re ready to pipe immediately.

2. Whip the base:
In a clean bowl, add egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form.

3. Add sugar gradually:
Increase speed to medium-high. Slowly add sugar, 1 tablespoon at a time, allowing each addition to dissolve before adding the next.

4. Whip to glossy stiff peaks:
Continue beating 6–8 minutes until the mixture is thick, shiny, and forms tall stiff peaks that stand straight up. Beat in vanilla.

5. Pipe the meringues:
Transfer mixture to a piping bag fitted with a large star or round tip. Pipe small swirls or kisses onto prepared baking sheets, spacing slightly apart.

6. Bake low and slow:
Bake 1 hour without opening the oven. Turn off the oven, leave the door slightly ajar, and allow meringues to cool inside for 1 hour or until completely dry.

7. Store properly:
Once cooled, transfer to an airtight container to keep them crisp.

Helpful Tips to Perfect This Recipe

• Use room-temperature egg whites:
  They whip faster and create a stronger, more stable meringue, ensuring tall peaks and a crisp finish.
• Add sugar slowly for smoothness:
  This helps it dissolve fully, preventing graininess and giving your Classic French Vanilla Meringues a smooth, glossy texture.
• Dry slowly for perfect crispness:
  Cooling in the turned-off oven prevents cracking and creates that delicate melt-in-your-mouth center.