Recipe Overview
Why you’ll love it: Light, airy, sweet, and delicious, these cinnamon vanilla bean meringues are a perfect confection. You’ll love how they look on your cookie platter, and I guarantee they’ll disappear in a hurry!
How long it takes: 10 minutes to prep, 1 hour and 15 minutes to bake.
Equipment you’ll need: heat-proof bowl, electric mixer, 2 baking sheets, parchment paper, pastry bag
Servings: 24
Vanilla Bean Meringue Cookies
I think baked meringue cookies are the perfect treat, not one bit heavy, with just a touch of sweetness to satisfy that craving. And they are perfect for the holidays for that very reason! Meringues are the perfect bite after a heavy meal. They’re completely nonfat and only 27 calories each.
This meringue recipe combines two of my favorite ingredients: vanilla beans and cinnamon. With only 10 minutes hands-on prep time, you can quickly whip these meringue cookies up and pop them in the oven to bake at a very low heat. No peeking until the time’s up! Seriously! You don’t want the meringues to fall. They need that nice low steady heat.
Recipe Variations
- Substitute vanilla bean paste. Use 1 tablespoon vanilla bean paste instead of scraping 1 vanilla bean pod.
- Make chocolate meringues. Beat in 2 tablespoons of cocoa powder instead of the cinnamon.
- Stir in nuts or chocolate chips. After the meringue has been whipped, fold in finely chopped nuts, like pecans, walnuts, or pistachios. Mini chocolate chips or chopped chocolate are really good, too!
- More recipes that use vanilla beans:
Vanilla Bean Candied Walnuts, Almond Vanilla Bean Granola, Vanilla Bean Buttercream Frosting.
More Cookie Recipes
Cinnamon Vanilla Bean Meringues
Ingredients
- 3 large egg whites (at room temperature)
- ¾ cup granulated sugar
- 1 vanilla bean, seeds scraped (or 1 tablespoon vanilla bean paste)
- ⅛ teaspoon salt (1 large pinch)
- ⅛ teaspoon cream of tartar (1 large pinch)
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 200°F. Prepare 2 baking sheets by lining with parchment paper.
- Combine egg whites, sugar and vanilla bean seeds in a heat-proof bowl (I use the metal bowl of my stand mixer). Set the bowl over a pot of simmering water and stir until sugar dissolves and mixture is warm (not hot), about three minutes. Add salt, cream of tartar, and cinnamon.3 large egg whites, ¾ cup granulated sugar, 1 vanilla bean, seeds scraped, ⅛ teaspoon salt, ⅛ teaspoon cream of tartar, ½ teaspoon ground cinnamon
- Beat with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cool. This will take 5 to 7 minutes depending on your mixer.
- Fill a pastry bag (see note) fitted with your tip of choice (or you can just cut the end off after filling it) with the meringue . Pipe meringues into circular shapes about 1 ¾ – to 2-inches in diameter on 2 parchment paper-lined baking sheets (the meringues won't spread as they bake).
- Bake the meringues until crisp on the outside and still slightly soft on the inside, about 1 hour and 15 minutes. Don't open the oven door to peek! Cool completely on a wire rack.
Notes
- Pro tip: When separating the eggs, make sure to not get any yolk in the whites. If there is any yolk whatsoever, or grease of any kind in the mixture, you won’t be able to whip the whites into a meringue.
- Alternatives to pastry bag: If you don’t have a pastry bag and tip, use a sandwich bag with one corner snipped off. You can also just use a spoon to make small dollops. It’s not as pretty, but still just as good. I’ve made them that way plenty of times!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can I make these two days ahead of time??
That should be fine :) Make sure they’re in a cool dry place. :)
Your meringues are so swirly and smooth. And yes, totally healthy;) Eggs whites are good for you!
Dear Rachel ,
Thank you so very much!! You are a GEM… I cooked these tonight and OMG my better half thinks i am a queen. He always wanted me to cook these but i have been to scared … These were so yum and wonderful.
xxx
Glad you both liked them! Way easier to make than you’d think…aren’t they? Thanks for the comment!
I’ve only ever had meringues from the grocery store and never tried making them as I didn’t really like what I tried. Well this was my first meringue recipe I’ve made and I’m hooked! I love the cinnamon flavour. They turned out so well! I did end up leaving out the cream of tartar though (I’m in Eastern Europe and its not easy to come by) but it still ended up being nice and fluffy and flavourful. Thanks for sharing! I will be making this again.
So glad you liked them! Thank you for taking the time to let me know.
These are so pretty !
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Thank you!
These look perfect! I tried to make meringues once and they did not turn out! I love the vanilla and cinnamon in these!
ok umm… meringues are a health food in my world. AND they are actually one of my favorite cookies. I love who they melt in your mouth! And a vanilla bean variety… sign me up. Rachel, these look SO SO SO good. love the little black vanilla speckles :)
Beautiful! Absolutely stunning! I love anything involving vanilla bean, and I’m there with ‘ya — egg whites = health food; meringue = egg whites; so obviously meringues = health food. Duh! :)
Can we talk about how pretty these are?! Omg, SO pretty! Love these!!!