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I love making meringue cookies. They’re a favorite of mine whenever we need to bring something to a get together because they’re delicious without being decadent, don’t involve too many ingredients, and can be prepared several days in advance.
I made four flavors of meringues for our DIY wedding, and I’ve kept experimenting with them ever since then! I’m always trying out new flavors and, while some are, admittedly, big flops, sometimes I create a new favorite.
These cinnamon spice meringue cookies are one of those delicious successes that keep me experimenting!
Many meringue recipes use 4 or 5 eggs, but I like to make smaller batches with only 2 eggs. If you need more meringues, simply double the recipe. =)
People always say the you can’t bake meringues when it’s humid or raining. I’ve learned that’s only mostly true. I’ve successfully baked merginue cookies in the rain on several occasions, but it does make things more difficult and they may not keep as well.
On a nice, dry day, the meringues need to bake for about an hour.
If it’s humid in your home/raining outside, keep baking until the points and edges of the meringues become dry/crispy. I’ve baked a batch for up to 2.5 hours before in the rain in order to reach this point!
Another important thing to keep in mind with meringues is that your bowl and whisk have to be absolutely clean. Any spot of oil, including from your fingers, can prevent the meringue from forming correctly. Make sure everything, including your hands, the whisk, and the bowl are freshly cleaned with hot water and soap.
I use the Cook’s Illustrated recommended baking sheet whenever I bake because it’s super sturdy, doesn’t warp in the oven, and distributes heat evenly. With this baking sheet, I only need to use 1 pan, lined with my favorite Silpat silicone baking mat, for a small batch of meringues. If you have smaller cookie sheets, you may need to use two.
- Vollrath - 5314 - Natural Finish Half Size Sheet Pan - 13 Ga
- Natural Finish Half Size Sheet Pan - 13 Ga
Other supplies you may want include disposable icing bags and a large “open star” tip (or a large round tip). If you don’t have a tip, you can just cut the end of a piping bag or a Ziplock bag.
If you don’t want to pipe the meringues, simply use two soupspoons and create large dollops of meringue. For a bit more info on piping meringues and links to some helpful tips, please stop by my airy lavender meringues recipe!
If you’re a fan of meringue cookies, you may also want to stop by this recipe for maple pecan meringues:
Or these lavender meringues!
What’s your favorite flavor of meringues? If it’s one I haven’t tried, I may have to make more meringues soon!