These meringue cookies, known as merenguitos, are a traditional Cuban cookie that’s easy to make with just five ingredients! It’s the perfect treat to whip up with the leftover egg whites
4 egg whites
1 cup sugar
½ teaspoon vanilla
½ teaspoon cream of tartar
1 teaspoon amaretto (optional)
Preheat oven to 200 degrees
Place the egg whites and a pinch of salt into the mixer and mix on medium for 2 minutes until the egg whites are foamy. Increase speed to high and gradually add the sugar ¼ cup at a time. Beat the egg whites with the sugar for about 6 minutes until stiff peaks form. The egg whites should hold their peaks even when you turn the whites upside down. Add the cream of tartar, amaretto liquor and vanilla and beat for another 30 seconds.
Pipe meringue into little mounds.
Optional: Sprinkle with sugar or shredded coconut.
Bake for 45 minutes. Let it cool in the oven.
For softer meringue cookies, remove the cookies from the oven to cool.
Keywords: Merenguitos, Merenguito Cubanos, Meringue Cookies, Meringue cookie recipe, Vanilla meringue cookies