Meringue cookies are the perfect bite-sized treat, offering a delicate balance of crisp exteriors and airy, melt-in-your-mouth centers. With just a few simple ingredients, these light-as-air confections are surprisingly easy to make, yet they feel indulgent and elegant. Their subtle sweetness and satisfying crunch make them an ideal snack or dessert for any occasion, from holiday gatherings to afternoon tea. Plus, at only 21 calories per cookie, you can enjoy them guilt-free!
While they bake for two hours, your kitchen will fill with a warm, sugary aroma that’s utterly irresistible. These cookies are not only delicious but also versatile—customize them with a hint of vanilla, citrus zest, or even cocoa for a unique twist. Perfect for sharing or savoring solo, they’re sure to become a favorite in your recipe collection.
What You’ll Need for Meringue Cookies
- 4 large egg whites (room temperature, ensure no yolk is present)
- ½ teaspoon cream of tartar (helps stabilize the egg whites; substitute with ½ teaspoon lemon juice or white vinegar if needed)
- ⅛ teaspoon salt (enhances flavor)
- 1 cup (200 g) granulated sugar (adds sweetness and structure)
- 1 teaspoon vanilla extract (for flavor; substitute with almond or other extracts if desired)
How to Make Perfect Meringue Cookies
- Preheat your oven to 225°F (105°C). Line a large cookie sheet (or two regular-sized sheets) with parchment paper and set aside.
- In a completely clean, grease-free bowl, combine the egg whites, cream of tartar, and salt. Use an electric mixer or stand mixer with a whisk or paddle attachment to stir on low speed until the mixture becomes foamy.
- Increase the mixer speed to high. Gradually add the sugar, about 1 tablespoon at a time, stirring for 15-20 seconds after each addition until the sugar is fully dissolved. The mixture should become thick, shiny, and voluminous with stiff peaks. Test by rubbing a small amount between your fingers—it should feel smooth, not gritty.
- Stir in the vanilla extract (or other extracts) and any food coloring if desired.
- Fit a large disposable piping bag with a large star tip (like Ateco 846) or simply snip the edge for a “kiss” shape. Transfer the meringue to the piping bag and pipe onto the prepared cookie sheet. Place the cookies close together, as they won’t spread.
- Bake at 225°F (105°C) for 1 hour. Once the baking time is up, turn off the oven and do not open the door. Let the cookies cool completely in the oven for 1-2 hours.
- Once cooled, remove the cookies. They should be crisp and light. Store in an airtight container away from heat and moisture to maintain their texture.
Perfect Pairings: Serving Suggestions
Meringue cookies are delightfully light and sweet, making them a versatile treat. Serve them alongside a cup of hot tea or coffee for a cozy afternoon snack. For a dessert platter, pair them with fresh berries, whipped cream, or a drizzle of chocolate ganache. They also make a lovely addition to holiday cookie trays or as a topping for ice cream sundaes!
Storage Secrets: Keeping Meringues Crisp
To maintain their crisp texture, store meringue cookies in an airtight container at room temperature. Avoid placing them in the fridge, as moisture can soften them. If you live in a humid climate, consider adding a small packet of silica gel to the container to absorb excess moisture. Properly stored, they can last up to 2 weeks!
Creative Twists: Recipe Variations
Experiment with flavors by adding 1-2 teaspoons of extracts like almond, lemon, or peppermint to the meringue mixture. For a colorful touch, mix in a few drops of gel food coloring before piping. You can also fold in ½ cup of finely chopped nuts, chocolate chips, or crushed candy for added texture and flavor.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare your piping bag and parchment-lined baking sheet before starting. Use a stand mixer to save time and effort when whipping the egg whites. If you’re short on time, you can skip piping and simply drop spoonfuls of meringue onto the sheet for a rustic look.
Essential Equipment Guidance
For best results, use a clean, grease-free bowl and whisk attachment to whip the egg whites. A disposable piping bag with a large star tip (like Ateco 846) creates beautiful shapes, but you can also snip the corner of a plastic bag for a simple “kiss” shape. A parchment-lined baking sheet ensures easy removal and prevents sticking.
Meringue Cookies
Ingredients
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract ¹
Instructions
- Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets — make sure they will fit in your oven together) with parchment paper. Set aside.
- Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².
- Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
- Increase speed to high.
- With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
- Stir in vanilla extract and any other extract you may like to use. If using food coloring, add the food coloring at this stage, too.
- Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
- Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
- Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.