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!
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 😍.
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.
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.
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 ¼ 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:
Meringue Cookies
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
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
Recipes to use those leftover egg yolks:
Nutrition
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.
Pamela Riley DiCarlo
This recipe is fabulous. Never used cream of Tartar before but it makes sense now.
Thank you!
Sam
I am so glad you enjoyed them Pamela!
Alana Gassin
i have an older gas oven , with a pilot light. it is always at least 120 degrees . when do you recommend p take them out of the oven.
Sam
I am so sorry Alana, but I have no experience with an oven like that so I couldn’t give you any advice. Maybe someone else will be able to answer your question. 😟
Allyssa Hulbert
Can you make these without cream of tartar
Sam
I believe you can, and I have heard that it has worked for people, however, for best results, I find it is best to include it. 😃
NISHANTH
Pls try it with out cream of tartar
Allyssa Hulbert
I tried it and I didn’t work too well it came out like burnt sugar and smelled extremely of eggs. Use the tartar it makes a difference!
Sally
These meringues look wonderful! I am trying to make a cake layered with sponge cake and meringue. Would I have to change anything to make it a big size. Also is it possible to add in like almond,chocolates,and so far.
Kendall
The meringues turned out good! Only one problem, once the mixture came to stiff peaks and I took it off, it started to deflate. By the time I was halfway through piping, the meringue was at soft peaks. They turned out a little chewy, recipe still works and I will be using it again. Just asking if the deflating meringue is normal.
Sam
I’m glad it turned out for you in the end, but it sounds like the cookies may have been slightly over-beaten. ☺️
Kim Garcia
Can these be frozen?
Sam
As long as you keep them in an airtight container, they should keep for a few weeks without freezing, but you have to pack them as soon as they are done cooling. 😃
NISHANTH
You will loose tasty if you put in freezer
Shannon
I would imagine that even being in an airtight container that when the cookies defrost there would be SOME moisture from condensation that might make them chewy…Some desserts are just made (and deliciously so) to be eaten immediately!
carlie
Should they be soft in the middle or crunchy throughout? I’ve never made these before so I am curious as to how they should turn out.
Sam
They should be crisp throughout. If yours turn out soft (and humidity can really soften them up) just return them to the oven.
NISHANTH
It’s amazing
Nancy Anne Martin
I made these to use in German Raspberry Dream. They are delicious, but too soft inside to crumble for the recipe. I’m going to try re-warming them as you directed in the intro. If that doesn’t work, I’m tossing ’em in as-is. 😁
Sam
Re-warming them should do the trick! I”m not sure how it is where you are but the humidity has been killer here recently so that may be softening them up. I’m sure it’ll be delicious either way! 😃
Nancy Anne Martin
I”m in Bloomington, Indiana. Humidity has been bad here, too. But the cookies came out a little softer than I needed them. The re-warming worked! Thank you! 😀
Gillian
Hi Sam – How do you get them to stay so white? Mine turn a pale straw-colour.
Sam
By any chance is the oven running hot? It sounds like they may be getting a little burned. You can also try using a clear vanilla extract. That may help as well.
Pamela Riley DiCarlo
Mine too!!!
So unappealing…
Justin Seagull
fantastic recipe! i made this twice: once a few weeks ago and once today. both times were super delicious and they were definitely better than store bought😂 thank you so much for this, i will be making them forever!
Sam
Homemade is ALWAYS better if you ask me!
Justin Seagull
so true! I’m actually about to make more right now haha😎
Skye
These meringue cookies are ingenious. My family and I love this recipe! Thanks so much for this recipe!
Sam
I am so glad everyone enjoyed them!
Marion
Best recipe ever for these cookies. Just saw it and had to make them immediately. Egg whites just blossomed before my eyes, it looked like a bowl of satin, filled my piping bag and in seconds had 2 trays of professional looking cookies. Tomorrow I’m going to make them in chocolate for my granddaughter. Thank you
Sam
I love anything chocolate! I am so glad you enjoyed them Marion! 😃
Dea
Thank you for a great simple recipe! Used it for a bridal shower and they were amazing.
Sam
Thank you for the feedback! I’m glad everyone enjoyed them!
Janetvelez1557@gmail.com
Why did my mix did not feel as peaky as it should?
Sam
Could it have needed to be beaten longer?
Jacquie
This recipe is the easiest one I have found. May have to try it this long holiday weekend!
Wish me luck!
Sam
I hope everything turned out for you Jacquie! I’m glad you enjoyed them!
Maryam Muddassar
Just put them in the oven. Thanks for the easy recipe. Will share the taste too. I also put some coloured sugar for decorating them for kids 🙂
Sam
I hope they turned out great! 😃
Lacey
Can you use splenda with this recipe?
Sam
Hi Lacey, I don’t know how it would turn out. Sorry…
Amy
I’ve bookmarked and shared this site! Love this recipe! My mom made these when we were kids and I love how easy they are to make! Thank you! ♡
Sam
I am so glad you enjoy them! They are a great simple treat!