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Double Vanilla Meringues

Double Vanilla Meringues
vanilla

Whether you're looking for a decadent but simple dessert to impress your guests or just want to feel a bit fancy, these melt in your mouth double vanilla meringues are sure to do the trick.

In this simple recipe, the flavorful vanilla beans stand out in these bite-size drops of deliciousness. Vanilla beans folded into whipped meringue with a dash of almond extract make these tiny cookies the perfect sweet treat.

Pipe the vanilla meringue cookies with different pastry bag tip styles for creative looks. We love using the star tip to get the classic meringue kiss design! 

We wanted to make this meringue recipe full of vanilla bean bliss, which is why we’re using two vanilla beans to get the rich vanilla flavor. Adding just a dash of almond extract complements the vanilla bean flavor and adds another layer of sweetness. Let's get baking!

Double Vanilla Meringue Recipe

  • Prep Time: 3 hours 50 minutes
  • Servings: 60 cookies
  • Good for: desserts, parties, gluten-free, holidays, gifts
  • Difficulty: medium 

Crisp, melt-in-your-mouth double vanilla meringue cookies make for the perfect sweet treat.

Ingredients:

  • 4 egg whites
  • 2 teaspoons lemon juice
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 2 vanilla beans split lengthwise with beans removed
  • 1 teaspoon almond extract

Equipment:

  • Cutting board
  • Knife
  • Two bowls for separating egg white and yolk
  • Mixer with the whisk attachment
  • Pastry piping bag and star tip
  • Measuring spoons
  • Measuring cups
  • Two baking sheets
  • Parchment paper

Recipe Steps:

Prepare the eggs:

  1. Separate 4 egg whites from the yolk. Set the egg whites aside for 20-30 minutes to warm up to room temperature.

Make the meringue:

  1. In a mixer, add the room temperature egg whites, lemon juice and salt.
  2. Mix on medium speed and watch for the mixture to become foamy.
  3. Then increase speed to medium-high and add 1 tablespoon of sugar at a time. Allow time in between adding sugar to give the sugar time to dissolve.
  4. Once the meringue forms glossy, stiff peaks, add the vanilla bean and almond extract.

Pipe the Meringue:

  1. Using a pastry bag with a star tip, fill the bag with the vanilla meringue and pipe mini meringue cookies on two lined baking sheets.

Bake the Meringue:

  1. Preheat the oven to 225 degrees Fahrenheit.
  2. Bake for 1 hour on the middle rack of the oven.
  3. When time is up, don’t open the oven door. Allow the oven to cool on its own for an additional 2 hours with the oven door closed. Opening the oven door will allow moisture to come in and could cause droopiness, so as hard as it is, don’t open the door!

Serving Suggestions:

The meringue cookies should be light, airy and crisp. They aren’t sticky and pick up easily from the parchment paper. During the holidays, store a batch in the cookie jar for a quick sweet on-the-go or give away as gifts.

We love enjoying vanilla meringue cookies with hot beverages like coffee and hot chocolate. It takes ‘melt in your mouth’ to a whole new level.

Nutritional Information for One Meringue:

  • Calories: 15
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrate: 3g
  • Dietary Fiber: 0g
  • Total Sugars: 3g - Includes 3g Added Sugars
  • Protein: 0g
  • Vitamin D: 0mcg
  • Calcium: 0mg
  • Iron: 0mg
  • Potassium: 0mg

Don't forget to show us how you’re making your double vanilla meringues on Instagram @FruitStandcom! Nothing makes us happier than when we see you enjoying your fruit. Each time you share your FruitStand experience, you’re supporting small farmers and helping other fruit geeks discover rare and delicious produce sustainably. Try even more vanilla bean recipes from your FruitStand fam on our blog!

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