Meringue cookies are made with just a few simple ingredients, yet they’re incredibly impressive in both appearance and taste. They’re low in fat, have a satisfyingly crisp texture, and can be customized with colors, shapes, and flavors. Since they keep well, they’re also a great make-ahead option for events and gift-giving. Plus, making them is a fun way to practice your piping skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Egg whites
Granulated sugar
Cream of tartar or lemon juice
Vanilla extract (or other flavoring)
Salt (optional)
Optional for decorating:
Food coloring
Sprinkles, chocolate drizzle, or crushed peppermint
Direction
Preheat oven to 200°F (95°C) and line baking sheets with parchment paper.
Prepare egg whites: Make sure your mixing bowl and beaters are clean and dry. Separate egg whites carefully, ensuring no yolk gets in.
Beat egg whites: In a large bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar: Add cream of tartar (or lemon juice) and continue to beat until soft peaks form.
Incorporate sugar: Gradually add sugar, one tablespoon at a time, while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form and the sugar is fully dissolved.
Flavor and color (optional): Beat in vanilla extract and food coloring if using.
Pipe or spoon: Transfer the meringue to a piping bag fitted with a tip, or use a spoon to drop dollops onto the prepared baking sheet.
Bake: Bake for 1½ to 2 hours, or until the cookies are completely dry and lift easily from the parchment.
Cool: Turn off the oven and let the cookies cool inside with the door slightly ajar for about an hour to avoid cracking.
Servings and timing
Makes about 30–40 cookies, depending on size. Prep time: 20 minutes Bake time: 1½ to 2 hours Cool time: 1 hour Total time: Approximately 3½ hours
Variations
Chocolate swirl: Fold in melted, cooled chocolate before piping.
Peppermint: Add peppermint extract and top with crushed candy canes.
Cocoa meringues: Add 1–2 tablespoons of cocoa powder to the mixture.
Lemon: Use lemon extract and zest for a citrus twist.
Rainbow: Divide meringue into bowls, tint with food coloring, and swirl in the piping bag.
Sprinkles: Decorate with sprinkles before baking for a festive touch.
Espresso: Add a teaspoon of instant espresso powder for a coffee flavor.
Almond: Use almond extract and top with sliced almonds.
Coconut: Fold in shredded coconut for a chewy bite.
Mini kisses: Pipe smaller cookies for bite-sized treats or cake toppers.
Storage/Reheating
Store meringue cookies in an airtight container at room temperature for up to 2 weeks. Keep them dry—moisture will make them sticky or chewy. Avoid refrigerating or freezing, as they can absorb moisture and lose their crisp texture. If they do soften slightly, you can re-crisp them in a 200°F oven for about 15 minutes, then let cool completely.
FAQs
Why did my meringue cookies crack?
Cracks often happen when meringues cool too quickly. Let them cool in the oven with the door ajar to avoid sudden temperature changes.
Can I make meringues on a humid day?
It’s best to avoid making them on humid days, as moisture in the air can prevent them from drying properly.
How do I know when the meringue is whipped enough?
It should form stiff, glossy peaks and stay in place when the beaters are lifted.
Can I use liquid egg whites?
Use only fresh egg whites from whole eggs for the best stability. Carton egg whites often don’t whip well.
What does cream of tartar do?
Cream of tartar stabilizes the egg whites and helps them hold their shape.
Can I color meringue cookies?
Yes, use gel food coloring to avoid adding extra liquid that can deflate the meringue.
Why are my cookies sticky?
If not baked long enough or stored in a humid environment, meringues can become sticky. Ensure they’re fully dried and stored airtight.
Can I freeze meringue cookies?
Freezing is not recommended, as they may absorb moisture and lose their crisp texture.
What if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped off or just spoon the meringue onto the baking sheet.
Are meringue cookies gluten-free?
Yes, they are naturally gluten-free, but always check ingredient labels to be sure.
Conclusion
Meringue cookies are a beautiful and delicious treat that looks impressive but is surprisingly easy to make. With endless variations and a melt-in-your-mouth texture, they’re a great addition to any cookie tray or celebration. Once you master the basic technique, you’ll want to make them all year round—for holidays, gifts, or just a sweet snack.
Meringue cookies are light, crisp, and airy cookies made from whipped egg whites and sugar. These elegant, melt-in-your-mouth treats are naturally gluten-free and perfect for holidays, tea parties, or anytime you want a sweet, delicate dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:2 hours
Total Time:3 hours 30 minutes
Yield:30–40 cookies
Category:Cookies
Method:Baked
Cuisine:French
Diet:Gluten Free
Ingredients
4 large egg whites, room temperature
1 cup granulated sugar
1/2 tsp cream of tartar (or 1 tsp lemon juice)
1 tsp vanilla extract (or other flavoring)
Pinch of salt (optional)
Gel food coloring (optional)
Sprinkles, crushed peppermint, or chocolate drizzle (optional, for decorating)
Instructions
Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat egg whites on medium speed until foamy.
Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved.
Add vanilla extract and a pinch of salt (if using). Beat to combine. Add food coloring if desired.
Transfer meringue to a piping bag fitted with a tip, or drop spoonfuls onto the prepared baking sheets.
Decorate with sprinkles or other toppings if using.
Bake for 1½ to 2 hours, or until cookies are completely dry and lift easily from the parchment paper.
Turn off the oven and let cookies cool inside with the door slightly ajar for 1 hour.
Notes
Ensure no yolk gets into the whites, or they may not whip properly.Use gel food coloring to prevent adding extra liquid.Store cookies in an airtight container away from moisture.Do not refrigerate or freeze; they may lose their crispness.Re-crisp soft meringues by baking at 200°F for 15 minutes.
