Ingredients
2 large (70g) egg whites Provides structure and volume
½ teaspoon cream of tartar Stabilizes the mixture
1 cup (130g) powdered sugar Adds sweetness and crispness
1 teaspoon vanilla extract Enhances flavor
As needed candy eyes For decoration
Instructions
1-Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper or a silicone mat.
2-In a large, grease-free bowl, whip egg whites on low speed until foamy.
3-Add cream of tartar; increase speed to medium-high and beat until soft peaks form.
4-Gradually add sifted powdered sugar, one tablespoon at a time, beating until stiff peaks form (about 5-7 minutes).
5-Stir in vanilla extract.
6-Transfer meringue to a piping bag fitted with a round tip. Pipe 1×3 inch sticks in a zigzag motion onto the prepared baking sheets.
7-Place two candy eyes onto each piped cookie stick.
8-Bake for 30-40 minutes until meringues are completely dry. Turn off the oven and allow cookies to cool slowly inside the oven.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧼 Use meticulously clean, grease-free utensils (stainless steel or glass preferred) to ensure proper whipping.
🍳 Separate egg whites carefully; any yolk contamination will prevent proper whipping.
🔥 Bake meringues low and slow, and cool them completely in the turned-off oven to prevent cracking.
- Prep Time: 15 minutes
- Cooling time: 3 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 17
- Sugar: 4g
- Sodium: 3mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg