Easy Meringue Cookies Recipe - Princess Pinky Girl (2024)

Easy Meringue Cookies Recipe - Princess Pinky Girl (1)

Meringue Cookies are so quick and easy to make because the mixer does most of the work. Perfectly pretty, light as air, bite-sized treats that taste delicious!

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Classic Meringue Cookies are beautiful bite-sized confections that are easy to make from whipped egg whites and sugar. These light as air, sweet cookies have a crisp outer shell, soft and somewhat chewy interior, and taste like a crunchy marshmallow that melts in your mouth.

Easy Meringue Cookies Recipe - Princess Pinky Girl (2)

Table of Contents

  1. Meringue Cookies
  2. Why we love this Meringue Cookies Recipe
  3. Meringue Cookie Recipe Ingredients
  4. Substitutions and Additions for Meringue Cookies
  5. How to make Meringue Cookies
  6. Tips for making the best Meringue Cookies every time
  7. Storage Tips For This Meringue Cookies Recipe
  8. How to make Meringue Cookies FAQs
  9. Other Easy Cookie Recipes
  10. Meringue Cookie Recipe Recipe

Meringue Cookies

These Meringue Cookies are super easy to make because the mixer does most of the work! The meringue mixture can be prepared in 15 minutes using 4 ingredients that are whipped until white and glossy stiff peaks are formed, then it’s ready to be piped and baked into the prettiest sweet treats you’ve ever tasted.

If the thought of making homemade Meringue Cookies seems scary because the egg whites must be beaten into a fluffy foam, just follow my tips, tricks, and pictures and I’ll help you produce the perfect crispy cookie. Plus, these cookies are naturally low calorie, fat free, and gluten-free, so you can go ahead and indulge without the guilt!

For more easy meringue recipes, check out my Chocolate Dipped Meringue Cookies {Meringue Kisses} and Lemon Meringue Cookies.

Why we love this Meringue Cookies Recipe

  • Quick and easy to make.
  • Only uses 4 ingredients.
  • Not all meringue cookies are created equal– store-bought meringues often have a texture like styrofoam and are flavorless.
  • Versatile and customizable with different flavor and color options.
  • Beautiful and billowy, light and airy, delicate and dainty, crisp and crunchy.
  • Delicious sweet dessert or snack.
  • Kosher for Passover and perfect for any party, holiday, or celebration.
Easy Meringue Cookies Recipe - Princess Pinky Girl (3)

Meringue Cookie Recipe Ingredients

  • Egg whites
  • Granulated sugar
  • Vanilla extract
  • Cream of tartar

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions for Meringue Cookies

  • Add Other Extracts: You can add other extracts with the vanilla or take the vanilla out and use whatever extract you like. Other extract flavors I recommend are lemon, orange, mint, strawberry, banana, coconut, almond, or cherry.
  • Customize The Colors: The cookie batter can be dyed any color you like. Simply wait until you just about reach stiff peaks then add the food coloring to create the color you desire. I recommend using gel food coloring.
  • Meringue Mix-Ins: Feel free to add in finely chopped nuts or mini chocolate chips to the meringue batter. You won’t be able to pipe them with a star tip, but you can dollop mounds onto the baking sheets. You can also add unsweetened cocoa powder to the batter to make chocolate flavored cookies.
  • Decorate Or Dip: You can add festive sprinkles to the formed cookies before baking, or you can drizzle or dip these in any flavor of melted chocolate after baking and cooling them. Just make sure to use a high quality chocolate so it melts smooth.
Easy Meringue Cookies Recipe - Princess Pinky Girl (4)

How to make Meringue Cookies

Meringue Cookies are so easy to make simply by whipping together your ingredients until stiff peaks are formed and piping the mixture into pretty sweet treats. These melt-in-your-mouth confections are deliciously delicate with a crispy crunch.

  1. Whip: Whisk the egg whites on medium-low speed and slowly pour in the sugar. Once all the sugar is added, add the vanilla extract and cream of tartar. Whip at medium-high speed until you reach stiff peaks.
    Pro Tip: The mixture will be glossy and bright white.
  2. Pipe: Place the meringue into a piping bag and pipe shapes onto the foil.
    Pro Tip: Cookies should be similar in size, about 1 & ½ inches wide and up to 1 & ½ inches tall. You can pipe them about ½ inch apart as the cookies will not spread while baking
  3. Bake: Bake at 170° Fahrenheit for 2 hours. Turn the oven off and let them cool in the oven for at least 2 hours, but I recommend overnight if you can.
Easy Meringue Cookies Recipe - Princess Pinky Girl (5)

Tips for making the best Meringue Cookies every time

  • I like to let these sit in the oven overnight to allow enough drying time for them to be completely dry.
  • It is important that the egg whites are room temperature, I use 70°F egg whites for meringue cookies. This makes them whip up smoothly and faster.
  • Make sure that your mixing bowl and beater are meticulously clean and dry. Any trace of moisture will turn your meringues into an epic fail.
  • Use superfine granulated sugar. If you don’t have any in the pantry, simply add regular granulated sugar to your food processor and pulse for a few seconds. (if you don’t do this… not the end of the world….it is just better if you do.)
  • Add the sugar slowly to give it time to incorporate.
  • Separate your eggs cold, straight out of the fridge and be sure to crack the shell on the flat counter and not the edge of the bowl. The cold eggs separate better and cracking the shells on the counter keeps out pieces of shell and yolk. Then leave them to warm to room temperature, before you start in.
  • Beat until the peaks are stiff. When they stand up straight at the end of your beater, it’s ready.
  • I used a Wilton 1M tip and a Wilton 4B tip for this recipe.
  • Resist the urge to open the oven door too soon. After baking, these cookies need to cool in the oven for another 1-2 hours (with the heat off.)
Easy Meringue Cookies Recipe - Princess Pinky Girl (6)

Storage Tips For This Meringue Cookies Recipe

  • To Store: These cookies need to be stored in a cool dry place. If it is humid outside or in your house they may be a little tacky on the outside. You can store them for up to two weeks at room temperature in an airtight container.
  • To Freeze: You can freeze these cookies individually on a sheet tray, then layer them between pieces of wax paper in a freezer-safe container. Freeze for up to 3 months.

How to make Meringue Cookies FAQs

How many cookies does this recipe make?

The number of cookies you can get out of this recipe really depends on the size they are piped. I got 32 cookies from the batch when I piped most shapes at 1 & ½ inches wide and 1 & ½ inches tall.

How to know when meringue cookies are done?

Meringue cookies are meant to be very light and have a bit of a crunch. You don’t want to let them get to the “browning” stage in baking.

You will know that they are done cooking if they easily come off of your baking sheet. You may need to slide a spatula under them, but it shouldn’t take much effort.
Mine can generally be lifted off the foil-lined baking sheet with no problem at all!

What if my cookies are too soft after baking them?

If you’ve found that your meringues have gotten soft after you finished baking them, you can place them back in the oven at 225F for another 10-20 minutes (watch them, if they begin to turn golden brown around the edges turn off the heat immediately) and then let them cool in the oven for another hour, this has always worked for me with meringues that start to get too chewy.

What does meringue taste like?

Meringue and meringue cookies are airy and sweet tasting. They are made up mostly of egg whites and sugar so they have a really light texture. They are crispy on the outside, but softer and chewier on the inside. They taste similar to a marshmallow.

Should meringue cookies be chewy?

I personally like a little bit of chewiness in my meringue cookies, but if they are too chewy, it could be that they were underbaked. If this is the case, just put them back in the oven for about 10 minutes at 225 degrees and let them cool in the oven for another hour. If they start to get brown, turn off the oven immediately.

What is meringue made of?

Meringue is a deliciously light and fluffy dessert made from egg whites, sugar, and sometimes cream of tartar or lemon juice.

Easy Meringue Cookies Recipe - Princess Pinky Girl (7)

Other Easy Cookie Recipes

  • Strawberry Cheesecake Cookies
  • Jello Divinity Cookies
  • Lemon Cake Mix Cookies
  • Creamsicle Cookies
  • No-Bake Avalanche Cookies
  • Mexican Hot Chocolate Meringues

5 from 8 votes

Easy Meringue Cookies Recipe - Princess Pinky Girl (8)

Meringue Cookie Recipe

Author — Jennifer Fishkind

Serves — 32

Meringue Cookies are so quick and easy to make because the mixer does most of the work. Perfectly pretty, light as air, bite-sized treats that taste delicious!

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Cool Time 2 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

  • 4 large egg whites room temp
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract
  • teaspoon cream of tartar

Instructions

  • Preheat the oven to 170°F. Line baking sheets with foil, set aside.

  • Place the egg whites into the body of a stand mixer with the whisk attachment. Start whisking the egg whites on medium-low speed and slowly pour in the sugar.

  • Once all the sugar is added, add the vanilla extract and cream of tartar.

  • Whip at medium-high speed until you reach stiff peaks. The mixture will be glossy and bright white. This will take a few minutes.

  • Place the meringue into a piping bag and pipe shapes onto the foil that are similar in size, about 1 & ½ inches wide and up to 1 & ½ inches tall. You can pipe them about ½ inch apart as the cookies will not spread while baking.

  • Bake for 2 hours. Turn the oven off and let them cool for at least 2 hours but I recommend overnight if you can.

Jenn’s Notes

Storage:

  • To Store: These cookies need to be stored in a cool dry place. If it is humid outside or in your house they may be a little tacky on the outside. You can store them for up to two weeks at room temperature in an airtight container.
  • To Freeze: You can freeze these cookies individually on a sheet tray, then layer them between pieces of wax paper in a freezer-safe container. Freeze for up to 3 months.

Tips:

  • I like to let these sit in the oven overnight to allow enough drying time for them to be completely dry.
  • It is important that the egg whites are room temperature, I use 70°F egg whites for meringue cookies. This makes them whip up smoothly and faster.
  • Make sure that your mixing bowl and beater are meticulously clean and dry. Any trace of moisture will turn your meringues into an epic fail.
  • Use superfine granulated sugar. If you don’t have any in the pantry, simply add regular granulated sugar to your food processor and pulse for a few seconds. (if you don’t do this… not the end of the world….it is just better if you do.)
  • Add the sugar slowly to give it time to incorporate.
  • Separate your eggs cold, straight out of the fridge and be sure to crack the shell on the flat counter and not the edge of the bowl. The cold eggs separate better and cracking the shells on the counter keeps out pieces of shell and yolk. Then leave them to warm to room temperature, before you start in.
  • Beat until the peaks are stiff. When they stand up straight at the end of your beater, it’s ready.
  • Resist the urge to open the oven door too soon. After baking, these cookies need to cool in the oven for another 1-2 hours (with the heat off.)

Nutrition Info

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 6mg | Potassium: 8mg | Sugar: 5g | Calcium: 1mg | Iron: 1mg

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Easy Meringue Cookies Recipe - Princess Pinky Girl (9)

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

Learn More About Me!

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Easy Meringue Cookies Recipe - Princess Pinky Girl (2024)

FAQs

Why did my meringue cookies turn out chewy? ›

Chewy meringues are the result of two possible situations, under-baking and humidity.

What is the best piping tip for meringue? ›

I use a star-shaped tip for my vanilla meringues (Ateco #848), which pipes in deep, dramatic ridges. To fill the pastry bag easily, lower it into a tall glass or vase and fold the edges of the bag over the rim. This will hold it in place for hands-free filling.

What is the difference between hard and soft meringue cookies? ›

Hard meringue contains two times as much sugar as soft meringue. In both cases, the secret to success is to wait to add sugar until the egg whites have risen well and formed soft peaks. In fact, if you add sugar too soon, the meringue will take longer to form stiff peaks… and it will have less volume.

What can I use instead of parchment paper for meringue? ›

From Foil to Silicone: The Best Alternatives to Parchment Paper
  • Aluminium foil. Aluminium foil is probably your best option for replacing parchment paper. ...
  • Greased pan. ...
  • Cooking spray. ...
  • Silicone baking pad/mat. ...
  • Wax paper. ...
  • Non-stick sheet pans.
May 10, 2021

What must be avoided when making meringue? ›

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

What is the trick to making meringue? ›

so what's the secret to making meringue?
  1. room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
  2. beat the whites low and slow to start! ...
  3. cream of tartar is your meringue “MVP”! ...
  4. add your granulated sugar slowly too!
Jan 19, 2023

Should I whisk or beat meringue? ›

  1. Step 1: Whip the eggs. Using a stand mixer with the whisk or whip accessory or a hand mixer with a whisk attachment, beat the egg whites on medium speed until frothy.
  2. Step 2: Add other ingredients. ...
  3. Step 3: Continue beating eggs. ...
  4. Step 4: Gradually add sugar. ...
  5. Step 5: Bake your meringue.

Should I use glass or plastic bowl for meringue? ›

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

How long can I keep meringue in a piping bag? ›

Placing the cooled meringue in an airtight container is a good way to protect it from humidity. You can store it like this at or below room temperature, out of direct sunlight, for up to two weeks. You can stack the meringues in the container, but make sure to separate the layers with parchment paper.

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

How to know if meringue cookies are done? ›

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

Why is cream of tartar used in meringue cookies? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Is lemon juice or cream of tartar better for meringue? ›

Lemon juice: If you'd rather not use vinegar, fresh lemon juice is a good option. It acts in the exact same way as vinegar and should be used in the same ratio: use four times more lemon juice than cream of tartar. Your meringue or cake will take on a bit of lemony tang, but that isn't necessarily a bad thing!

Can I use vinegar instead of lemon juice in meringue? ›

Optional: Add cream of tartar (about 1/8 teaspoon per egg white), lemon juice, or white vinegar (about 1/2 teaspoon per egg white) before beating.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

How do you make meringues not chewy? ›

Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly. We recommend 200°F for 1 hour or until dry.

What makes a meringue chewy? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

Why did my cookies come out chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why is my meringue still soft after cooking? ›

Too-Soft Meringue

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.

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