Meringue cookies are light, airy, and crisp treats made from whipped egg whites and sugar. These delicate cookies melt in your mouth and are perfect for holidays, parties, or a sweet snack. With just a few simple ingredients, they are easy to make and naturally gluten-free!
Why You’ll Love This Recipe
- Crispy & Light: Delicate and airy with a melt-in-your-mouth texture.
- Simple Ingredients: Made with just egg whites, sugar, and vanilla.
- Customizable: Add flavors, food coloring, or chocolate for variety.
- Naturally Gluten-Free: A great dessert option for those avoiding gluten.
- Make-Ahead Friendly: Stores well for weeks!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites (room temperature)
- Granulated sugar (or superfine sugar for smoother texture)
- Cream of tartar (helps stabilize the egg whites)
- Vanilla extract (or other flavoring)
- A pinch of salt
Directions
Step 1: Prep & Preheat
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.
Step 2: Whip the Egg Whites
- In a clean, grease-free mixing bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form (about 5 minutes).
- Beat in vanilla extract and salt.
Step 3: Pipe & Bake
- Transfer the meringue mixture to a piping bag fitted with a star tip or use a spoon to drop small mounds onto the baking sheet.
- Bake for 1.5-2 hours until crisp but not browned.
- Turn off the oven and let the meringues cool inside with the door slightly open for another hour.
Step 4: Serve & Enjoy
- Once completely cooled, serve immediately or store in an airtight container.
Servings and Timing
- Servings: About 24 small meringue cookies
- Prep Time: 10 minutes
- Bake Time: 1.5-2 hours
- Cooling Time: 1 hour
- Total Time: 3+ hours
Variations
- Chocolate-Dipped: Dip the bottoms in melted chocolate once cooled.
- Peppermint Meringues: Add ½ teaspoon peppermint extract for a holiday twist.
- Colored Meringues: Fold in gel food coloring before piping.
- Swirled Effect: Use a toothpick to swirl in food coloring before baking.
- Almond or Lemon Flavor: Swap vanilla for almond or lemon extract.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Freezing: Freeze in an airtight container for up to 3 months.
- Reheating: If they soften, bake at 200°F (95°C) for 10 minutes to crisp them up.
FAQs
Why did my meringues turn chewy?
They absorbed moisture—ensure they cool in the oven and store in an airtight container.
Can I make meringues without cream of tartar?
Yes! Use ½ teaspoon lemon juice or white vinegar as a substitute.
How do I know when stiff peaks are formed?
Lift the whisk—peaks should stand up without collapsing.
Can I make these without a piping bag?
Yes! Use a spoon to drop mounds onto the baking sheet.
What’s the best sugar for meringues?
Superfine sugar dissolves faster, making a smoother meringue.
Can I make meringues in humid weather?
It’s tricky! Try baking them longer and store them in an airtight container with silica gel packs.
Can I add chocolate chips?
Yes, but fold them in gently to avoid deflating the meringue.
Why did my meringues crack?
They cooled too quickly—let them sit in the oven after baking.
Can I double this recipe?
Yes! Just bake in batches to allow even air circulation.
Are meringue cookies dairy-free?
Yes! They contain no dairy, making them a great dairy-free dessert.
Conclusion
Homemade meringue cookies are light, crispy, and irresistibly sweet. Whether you enjoy them plain, dipped in chocolate, or flavored with extracts, these delicate treats are easy to make and perfect for any occasion. Try this recipe today for a simple, elegant dessert!
PrintMeringue Cookies Recipe
These Meringue Cookies are light, airy, and melt-in-your-mouth delicious! Made with just a few ingredients, they’re crispy on the outside and soft inside. Perfect for holidays, tea parties, or as a sweet, low-fat treat!
- Prep Time: 10 minutes
- Chill Time: 1.5-2 hours
- Cook Time: 1 hour
- Total Time: 3.5 hours
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: French
Ingredients
- 3 large egg whites, room temperature
- ¾ cup (150 g) granulated sugar
- ½ teaspoon cream of tartar (for stability)
- 1 teaspoon vanilla extract (or almond, lemon, or peppermint)
- Pinch of salt
Optional Add-ins:
- Food coloring (for colorful swirls)
- ¼ cup mini chocolate chips (for chocolate chip meringues)
- Drizzle of melted chocolate for decoration
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 225°F (110°C).
- Line two baking sheets with parchment paper.
2️⃣ Beat the Egg Whites
- In a clean, dry mixing bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and salt, then increase speed to medium-high.
3️⃣ Add Sugar & Flavoring
- Gradually add sugar, one tablespoon at a time, beating until stiff peaks form (about 5 minutes).
- The mixture should be glossy and hold a peak when the beaters are lifted.
- Beat in vanilla extract (or other flavoring).
4️⃣ Pipe the Meringues
- Transfer the meringue to a piping bag with a star tip (or use a spoon).
- Pipe small dollops onto the baking sheets, spacing them about 1 inch apart.
5️⃣ Bake Low & Slow
- Bake for 1½ to 2 hours until dry and crisp.
- Turn off the oven and let the cookies cool inside for 1 hour to prevent cracking.
6️⃣ Serve & Enjoy!
- Store in an airtight container for up to 2 weeks.
Notes
📌 Perfect Peaks? Make sure bowl and beaters are grease-free.
🌈 Colorful Meringues? Add a few drops of gel food coloring before piping.
🍫 Chocolate Lovers? Fold in cocoa powder or drizzle with melted chocolate.
🍋 Zesty Flavor? Add 1 teaspoon lemon zest for a citrusy twist.