3-Ingredient Meringuitos (Meringue Cookies)

granulated sugar

🥗Healthier: erythritol

💰Cheaper: brown sugar

Erythritol is a low-calorie sugar substitute.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Imitation vanilla is less expensive and still provides flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and can be used in similar amounts.

cream of tartar

💰Cheaper: lemon juice

Lemon juice can stabilize egg whites similarly.

Separate the egg whites from the yolks, using the method of cracking the eggs in half and moving the yolk back and forth until the whites pour out.

Beat the egg whites until stiff peaks form, using a hand mixer.

Prepare a water bath by adding hot water to a larger bowl, ensuring the bowl with egg whites can rest inside without spilling water into the egg whites.

Add the granulated sugar to the egg whites in the water bath and continue to beat until the mixture turns shiny and stiff peaks form again (about 10 minutes).

Add vanilla extract or lemon juice and a few drops of food coloring (if desired), then beat again until stiff peaks form.

Pipe the meringue mixture onto a parchment-lined baking sheet using a piping tip or a Ziploc bag with a hole cut in the corner.

Preheat the oven to 200°F (93°C).

Bake the mering cookies for 1 hour for a chewy texture or 2 hours for a crunchy texture.

Turn off the oven and leave the meringues inside for about 1 hour while the oven cools.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens