Step 1

Start by drawing one-inch circles on the parchment paper. This is optional since once you get the hang of piping you will not need to do this step and yet get perfect meringue cookies!

Step 2

Next, preheat the oven to 175 F (79 C).

Step 3

Grease is a big issue when making these cookies, so make sure you perfectly clean your tools and wipe them down dry. Many people like to use white vinegar or lemon juice to wipe down the mixing bowl to remove any grease.

Step 4

Then separate egg yolks from whites. It’s incredibly important to be careful in this step. Crack your eggs in a separate bowl when separating the whites since even a little, tiny bit of egg yolk can prevent your meringue batter from forming stiff peaks.

Step 5

Next, in a stand mixer with the whisk attachment, beat egg whites and bakers sugar for a couple of minutes on medium-high speed, then add cream of tartar.

Step 6

Beat it for 10 more minutes on medium speed until stiff glossy peaks form and not falling down. This is when you know you have perfectly stiff peaks.

Step 7

Next, fill the pastry bag with meringue and pipe out one inch in diameter cookies.

Step 8

Sprinkle white edible glitter over piped cookies.

Step 9

Then, using a flat cookie sheet transfer and slide the parchment paper with piped meringue cookies straight onto oven racks.

Step 10

Bake meringue cookies for 3 hours at 175 F (79 C). After the cookies are done baking turn the oven off and let them cool in the oven. This will take about 4 hours.

Step 11

This step will allow the cookies to crisp up once the oven has dried out all the moisture in the egg whites and prevent your cookies from ending up chewy.

Step 12

Once done, remove from the oven. Your delicious, sparkly Meringue Cookies are ready to be served.