How long does it take to make Meringue Cookies?

Dry at very low heat, 70–100°C (160–210°F), for two hours or more, until the meringue is completely dry and releases easily from the parchment paper.

3 hr 14 minTotal

2 hr 14 minActive time

1 hrSetting

#	What to do	How long
1	Preheat the oven to 100°C (210°F) and line baking sheets with parchment paper	12 min
2	Whip the egg whites	—
3	Add the sugar gradually, while whipping, and Whip	1 min
4	Fold in the powdered sugar into the foam gently	—
5	Transfer the foam to a piping bag and pipe small rounds onto the baking sheets	1 min
6	Dry in the oven 2 hours	2 hr
7	Turn off the oven and leave the meringues in it 1 hour more	1 hr

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Whip egg whites in a clean, dry bowl, without a drop of yolk.
Add the sugar a tablespoon at a time to foam that has already started to firm up: that way it dissolves in the whites, and the meringue comes out firm and glossy.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
The low heat dries the meringue rather than baking it: it stays white, and dry and crisp all the way to the center.

4 egg whites, 100 g sugar and 180 g powdered sugar: whip the whites until foamy, add the sugar in a slow stream until firm and glossy, then the powdered sugar.
Let the meringue cool in the turned-off oven, with the door closed.