Vanilla Bean Meringue Cookies

Light, crisp, and delicately sweet with a true vanilla bean finish. This version uses less sugar while maintaining structure and that classic meringue snap.

Yield

Makes about 40–50 small cookies (1–1.5 inches) or 24–30 medium cookies.

Ingredients

• 4 large egg whites, room temperature

• ¾ cup (150 g) fine sugar (see below)

• ¼ teaspoon cream of tartar

• 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract/vanilla bean paste)

• Pinch of fine sea salt

Instructions

1. Preheat and prepare.
   Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.

2. Start the meringue.
   In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.

3. Add sugar gradually.
   With the mixer running, slowly add the sugar one tablespoon at a time. This step is important when using less sugar—take your time. Once all sugar is incorporated, increase speed to high and beat until the meringue is glossy and holds stiff peaks, about 5–7 minutes. The mixture should feel smooth, not grainy, when rubbed between your fingers.

4. Flavor with vanilla.
   Gently fold in the vanilla bean seeds (or vanilla extract) just until combined.

5. Pipe or portion.
   Transfer to a piping bag fitted with your desired tip, or spoon small mounds onto the prepared baking sheets, spacing about one inch apart.

6. Bake low and dry.
   Bake for 75–90 minutes, until the cookies are dry to the touch and lift easily from the parchment. Turn off the oven and let the meringues cool completely inside with the door slightly ajar.

7. Finish and store.
   Once fully cooled, remove from the oven and store in an airtight container.

How to Make Fine Sugar (Recommended)

Using finer sugar helps it dissolve more completely, which is especially important when reducing sugar.

1. Measure ¾ cup granulated sugar.

2. Place it in a blender, food processor, or spice grinder.

3. Pulse for 10–15 seconds until the texture resembles superfine sugar (not powdered).

4. Set aside and use as directed.

   Notes

• Room-temperature egg whites whip more easily and create better volume.

• Add sugar slowly to maintain stability with a reduced amount.

• Bake on a dry day if possible—humidity can soften meringues.

• If your sugar is coarse, pulse it briefly in a blender to help it dissolve more smoothly.

• Store in an airtight container at room temperature for up to one week.