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    Home ยป Recipes ยป Cookies

    Meringue Cookies

    November 29, 2017 Updated November 15, 2019 BySam 1,973 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    A classic recipe for meringue cookies! These little meringues only call for 5 ingredients, and at under 25 calories a pop they are easily the lightest recipe on my blog!  The technique takes a little bit of practice, and a long time in the oven, but I’ll walk you through the steps in the recipe so that you can make your own perfect meringues!

    A bowl of white meringue cookies

    Sweet & Simple Meringue Cookies

    I have another recipe for your holiday cookie tray today — classic meringue cookies!

    Meringues only require 5 ingredients to make, but they can be a little bit finicky — even the weather can affect them. Winter is a great time to try them out, as you’re much less likely to have a very humid day this time of year, and humidity is one of the greatest nemesis of meringue cookies.

    I’ve been making this recipe over and over again the past few months to make sure that I understood all of the ins and outs of making perfect meringue cookies, and I’m finally ready to share what I’ve learned with you, so that you too can make these addictive little meringue cookies.

    If you’ve never had one, meringues are light, airy cookies with crisp interiors. I’m sharing a classic vanilla meringue recipe today (with notes on how to add your own different flavors!). The taste always reminds me of marshmallow 😍.

    Meringue cookies that have been piped onto a baking sheet

    Making Meringue: Stiff Peaks

    This recipe calls for four egg whites and a single cup of sugar.  That may not seem like it’s going to yield you very many meringues when you start, but you’ll be surprised by how much these ingredients increase in volume.

    As you add the sugar, the mixture will become thick, glossy, and sticky, that’s exactly what you are looking for!  You’ll also want the mixture to achieve stiff peaks — that’s how you’ll know that it’s done.

    If you’ve made my angel food cake, whipped cream, or Swiss meringue buttercream before, then you’re already familiar with the concept of stiff peaks.  It means that when you turn the batter over (like you can see in the image below with the meringue cookie batter), the peak that forms stands tall and does not fold back into itself. I’ve included a video in today’s post so you can see exactly how the meringue should look, in case you haven’t ever made meringue before.

    How to make meringue: whip the ingredients to stiff peaks, which are shown here on the whisk attachment

    Meringue cookie batter in a piping bag, showing the thick glossy consistency

    Tips for No-Fail Meringue Cookies

    • Make sure that the bowl and beater that you are using to beat your meringue is completely grease and moisture free.  Any moisture can ruin your meringues.
    • Crack your eggs in a separate bowl when separating the whites.  Even a tiny bit of yolk can ruin your meringues, so crack each egg in a small bowl before adding it to the bowl that you will be mixing the meringue batter in.
    • Add the sugar gradually, one Tablespoon at a time, and give it a chance to dissolve before adding more.
    • You can test that the sugar is completely absorbed by taking a small bit of the batter and rubbing it between your fingers — if it’s not, it’ll feel gritty.
    • Don’t stop until you get stiff peaks.  The batter will take several minutes, at least, of beating to achieve stiff peaks, but keep going.  It will increase in volume and be very thick and glossy — that’s what you’re looking for! See the photo above or the video for a visual.
    • Don’t over-beat your batter, either! Once you hit stiff peaks, stop!  You can stir in your extract and any food coloring at this point, but don’t push it because over-beating the batter is just as bad as not beating it enough.
    • If you’ve found that your meringues have gotten soft after you finished baking them, you can actually pop 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 chewy.

    Meringues that have been colored red and white and dipped in chocolate

    Adding Color and Other Flavoring

    Once you get the hang of making meringues, feel free to play with lots of different flavors and colors — I made these Peppermint Bark Meringues by adding ยผ teaspoon peppermint extract, striping the piping bag with red food coloring (I used a clean paintbrush that I only use for baking), and dipping the baked, cooled meringue cookies in dark chocolate and crushed peppermint pieces!

    Enjoy!

    More Christmas Treats You Might Like:

    • Peanut Butter Fudge
    • Sea Foam
    • Chocolate Chip Cookies
    • Peanut Butter Blossoms
    • Cut-Out Sugar Cookies
    Meringue cookies in bowl

    Meringue Cookies

    A classic recipe for meringue cookies! These light and airy meringues make for a great treat any time of the year, but I especially love them as a Christmas dessert!
    If this is your first time making meringues I recommend reading over the tips in the post and watching the video before beginning.
    4.94 from 656 votes
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    Course: cookie, Dessert
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 80 meringue cookies (if piped to be 1" wide x 1" tall
    Calories: 21kcal
    Author: Sam Merritt

    Ingredients

    • 4 large egg whites room temperature
    • ½ teaspoon cream of tartar
    • ⅛ teaspoon salt
    • 1 cup (200 g) granulated sugar
    • 1 teaspoon vanilla extract¹

    Recommended Equipment

    • Large piping bag
    • Ateco 846 piping tip (this is the tip I used, but you may use a different tip, or no tip at all!)
    • Stand mixer (you can use a hand mixer instead, it will just take longer)

    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.
      4 large egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon salt
    • 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).
      1 cup (200 g) granulated sugar
    • 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.
      1 teaspoon vanilla extract¹
    • 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.

    Notes

    ¹You may substitute different extracts, if I'm adding a different flavor I usually like to still keep the vanilla but cut it down to ยฝ teaspoon, then add ยผ-1/2 teaspoon of the extract of choice.  Be careful as some extracts (like Peppermint) are very strong, and you don't want to use too much!
    ²If there's even a tiny bit of grease or moisture in your bowl, your egg whites may not whip up properly. The same thing could happen if there is even a tiny bit of egg yolk mixed in with your egg whites.

    Recipes to use those leftover egg yolks:

    • Lemon Curd
    • Creme Brulee
    • Pound Cake
    • Cream Puffs

    Nutrition

    Serving: 1meringue cookie | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 12mg | Potassium: 11mg | Sugar: 5g

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Meringue Cookies after baking

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    Reader Interactions

    Comments

    1. Linda

      May 14, 2025 at 8:28 am

      5 stars
      This recipe makes great meringue cookies! Consistency is perfect and they taste wonderful.

      Reply
      • Emily @ Sugar Spun Run

        May 14, 2025 at 10:41 am

        We are so happy you enjoyed them, Linda! Thanks for coming back to leave a review ๐Ÿฉท

        Reply
    2. Hayley

      May 05, 2025 at 8:49 pm

      4 stars
      I know this will be in every meringue recipe but I wish the cook time wasnโ€™t as long other than that I think they are amazing

      Reply
    3. Lana

      May 03, 2025 at 11:24 pm

      5 stars
      These were the first thing I ever baked, and while the sheer length of time makes these a bit annoying for me personally, they taste so good I still make them often! 10/10 recipe.

      Reply
    4. Anne

      April 22, 2025 at 11:04 am

      5 stars
      Thank you for the recipe! Note: kitchen towels get stuck in the star tip if youโ€™re using them to dry. And then boom. Youโ€™re out a star tip and a kitchen towels! ๐Ÿ˜ฑ

      Reply
      • Sam

        April 22, 2025 at 1:03 pm

        Oh no! Great tip! I will make sure to be careful. ๐Ÿ™‚

        Reply
    5. jana

      April 18, 2025 at 11:32 am

      4 stars
      iโ€™d recommend using less sugar, it turned out quite sweet but otherwise, great recipe! also i didnโ€™t use cream of tartar but they still whipped to stiff peaks!

      Reply
      • Jay

        May 09, 2025 at 10:00 pm

        5 stars
        they look GORGEOUS. I also swiped the edges of my piping bag with raspberry pie filling and they are so lovely! love them!

        Reply
    6. Melissa_in_NJ

      April 11, 2025 at 11:22 pm

      5 stars
      Really clear instructions. Great recipe!

      Reply
      • Bree

        April 18, 2025 at 1:43 am

        5 stars
        Amazing recipe! I have used this countless times. My family chows these down so fast! I’m making some for Easter as we speak! 10/10!!

        Reply
        • Emily @ Sugar Spun Run

          April 21, 2025 at 3:44 pm

          So glad our recipe has been such a hit for you, Bree! ๐Ÿฉท

    7. shelley

      April 11, 2025 at 11:26 am

      Hi Sam,
      I made merinques last night. I Made them for passover, so I can’t use tartar. I whipped the egg whites, slowly added the sugar. The whites were stiff, but I could still feel a bit of grit. I was worried that if I whipped any longer it would not work. I baked them as per your instructions, but they came out cracked and seeping. I’m very sad. Can you help me figure out why this happened?

      Reply
      • Sam

        April 22, 2025 at 9:43 am

        I’m so sorry to hear this happened, Shelley! There are lots of reasons your meringues could crack. The egg whites could have potentially been over-whipped. The sugar could have been added too late in the process. Is your oven heating evenly? An uneven heat can cause issues. Humidity can cause this issue. If it’s too humid in your house you could run into these issues. ๐Ÿ™ I hope they go better next time. ๐Ÿ™‚

        Reply
    8. Emma

      March 14, 2025 at 6:30 pm

      5 stars
      They were so much easier to make than I thought and making different flavor combos was so fun! I did coconut and vanilla and itโ€™s hard to not eat them all!

      Reply
      • Azzura

        March 23, 2025 at 12:21 pm

        can we use brown sugar instead?

        Reply
        • Sam

          March 24, 2025 at 1:08 pm

          It could potentially weigh down the cookies a little bit, but I definitely think it’s worth a shot! Let me know how it goes. ๐Ÿ™‚

    9. Maztergee

      February 21, 2025 at 10:27 am

      5 stars
      Woo hoo thanks very much for the recipe they are in the oven as we speak :D. I didn’t use Cream of Tartar so hope they will be okay.

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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