Meringue cookies are simple yet a little tricky to make. Humidity in the air or a piece of egg yolk can ruin the cookies. After trying several recipes, different kinds of sugar, baking temperature and time finally I found my foolproof meringue recipe.
TIPS
Egg whites: Separating egg whites much more easier when eggs are still cold.
Confectioner’s sugar: It blend into egg whites better and works as a stabilizer. Also, I think it’s better for the melt in mouth texture than granulated sugar.
Baking temperature and time: Most recipes call for 225 F temperature and 60 minutes baking time. But, I think lower temperature and longer baking time best for crack-free, non-chewy meringue cookies.
Resting in the oven: After completing baking, rest cookies inside the oven at least 4-5 hours, I usually let them rest overnight. Do not open the oven door, so they will be completely dried out. They will have crisp exterior and once you bite they will melt in your mouth!
Cream tartar: I don’t use cream tartar for meringue cookies. Confectioner’s sugar works enough to stabilize the egg whites. 
INGREDIENTS
100 gr egg whites (room temperature)
200 gr confectioner’s sugar
pinch of salt
Gel food coloring (optional)
INSTRUCTION
1- Preheat the oven to 200 F (90 C).
2- Clean the mixing bowl with a paper towel to be sure there is no water or any oil residue.
3- Place the egg whites in the bowl of stand mixer add a pinch of salt and start to whisk in medium speed.
4- When egg whites are foamy you can start adding sugar when mixer on high speed.
5- Add sugar 1 tablespoon at a time. If you add too much sugar in a time you will ruin the mixture!
6- When you finish adding sugar, egg whites should have stiff peaks. Now, you’re ready to add color or extract. If you choose to add color, use a tiny amount of color and mix with silicone spatula.
7- Transfer the egg whites into a piping bag that fitted with your choice of piping tip.
8- Line a tray with parchment paper and start piping in your desired shapes. Meringue cookies don’t spread while they’re baking so you can pipe them close.
9- Bake cookies at 200 F (90 C) for 90 minutes. After 90 minutes you can check the texture and if they’re done turn off the oven and rest them inside the oven for at least 4-5 hours or overnight.
10- You should keep your cookies in a airtight container at the room tempature.
Gulhan's Kitchen 