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Meringue Cookies are the light, crisp, melt in your mouth treats that feel fancy but use just a few pantry staples, and I first piped a batch with the girls on a snowy afternoon when we wanted something sweet and pretty. Whipped egg whites, sugar, and a touch of vanilla bake low and slow into airy, crackly clouds. If you love an easy cookie, our soft almond cookies are another must bake.
With just four simple ingredients, these Meringue Cookies are naturally gluten free, fat free, and completely irresistible.
Meringue Cookies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 2 hours
- ⏳ Total Time: 3 hours 10 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 64kcal
- 🌶️ Flavor Profile: Light, crisp, and airy with a sweet vanilla flavor that melts in your mouth
- ✋ Difficulty: Easy, just whip and pipe like our meltaway lemon cookies
Quick Answer
To make Meringue Cookies, whip room temperature egg whites on high speed while gradually adding sugar, then beat in cream of tartar and vanilla until stiff, glossy peaks form. Pipe 1 inch swirls onto parchment lined baking sheets, then bake at a very low 170 degrees for 2 hours. Turn off the oven and let the cookies dry inside for another hour so they get perfectly crisp.
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Why This Recipe Works
Click to see the technique science
- Room temperature egg whites whip higher. Whites at room temperature whip up with more volume, giving Meringue Cookies their light, airy structure.
- Adding sugar gradually builds stable peaks. Streaming the sugar in slowly dissolves it fully, creating a smooth, glossy meringue that holds its shape.
- Cream of tartar stabilizes the meringue. A pinch of cream of tartar keeps the whipped whites from deflating so the cookies stay tall and crisp.
- A very low oven dries them out. Baking at just 170 degrees slowly dries the Meringue Cookies without browning, so they turn crisp all the way through.
- Cooling in the oven finishes the crisp. Letting them rest in the turned off oven prevents cracking and pulls out the last bit of moisture.
- Just a few ingredients. Egg whites, sugar, cream of tartar, and vanilla are all it takes for these naturally fat free cookies.
Why You’ll Love This Recipe
- Light as air. These Meringue Cookies are crisp, delicate, and melt the moment they hit your tongue.
- Just four ingredients. Egg whites, sugar, cream of tartar, and vanilla are all you need.
- Naturally gluten and fat free. A sweet treat almost everyone can enjoy, like our no bake raspberry cheesecake bites.
Key Ingredients
These Meringue Cookies use just four simple ingredients. Here are the key players.
- Egg whites: The base of the cookies, whipped into airy peaks. Use room temperature whites for the most volume.
- Granulated sugar: Added gradually, it sweetens the meringue and helps it whip up smooth and glossy.
- Cream of tartar: A pinch stabilizes the egg whites so the cookies hold their shape and stay crisp.
- Vanilla extract: Adds warm, classic flavor. Swap in almond or peppermint extract for a fun twist.
- Sprinkles (optional): A festive finishing touch for holidays and parties.
See recipe card for exact quantities.
Variations and Substitutions
These Meringue Cookies are a blank canvas. Try these flavors and twists.
- Cherry vanilla: Fold a few pureed maraschino cherries into the meringue for pink, fruity cookies.
- Chocolate chip: Gently fold in mini chocolate chips before piping.
- Citrus: Add a little lemon or orange zest for a bright flavor.
- Peppermint: Swap the vanilla for peppermint extract and add crushed candy canes.
- Chocolate drizzle: Drizzle the cooled cookies with melted chocolate.
- Color them: Add a drop of gel food coloring for any occasion.
How to Make Meringue Cookies
- Preheat the oven to 170 degrees and line two baking sheets with parchment paper.
- Whip the room temperature egg whites on high speed, gradually adding the sugar a little at a time.
- Add the cream of tartar and vanilla, then continue whipping until stiff, glossy white peaks form.
- Transfer the meringue to a piping bag fitted with an open star tip and pipe 1 inch swirls about 1 inch apart. Decorate with sprinkles if desired.
- Bake for 2 hours, then turn off the oven and let the cookies cool inside for about 1 hour until crisp. Serve and enjoy.
Recipe Tips & Tricks
- Use a grease free bowl. Any fat or yolk in the bowl will stop the egg whites from whipping up properly.
- Bring whites to room temperature. They whip higher and faster than cold whites.
- Add sugar slowly. Streaming it in gradually gives you a smooth, stable, glossy meringue.
- Whip to stiff peaks. The meringue should hold a sharp peak and look glossy white before piping.
- Do not open the oven. Keep the door closed while baking and cooling so the cookies dry out and stay crisp.
- Store airtight. Humidity is the enemy, so keep Meringue Cookies in a sealed container to stay crunchy.
Serving Ideas and Suggestions
Meringue Cookies are a gorgeous, light dessert all on their own, perfect with a cup of coffee or tea. Pile them in a bowl with a cold glass of milk for an easy after dinner treat.
They shine on a holiday cookie tray next to our peanut butter cookies and almond cookies. For a festive version, try the pink cherry vanilla twist or our Christmas tree meringues.
Use them to dress up other desserts too. Crumble them over ice cream, perch them on a pavlova, or tuck them next to a bowl of berries and whipped cream for an elegant finish.
Meringue Cookies FAQs
Chewy Meringue Cookies usually mean they need more drying time or your kitchen is humid. Bake them fully at a low temperature, let them cool in the turned off oven, and store them airtight so they stay crisp.
Yes. Cream of tartar stabilizes the egg whites, but you can substitute a few drops of lemon juice or white vinegar. The Meringue Cookies may be slightly less sturdy but will still turn out light and crisp.
Store Meringue Cookies in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity, which makes them soft and sticky, and do not refrigerate since the moisture in the fridge will ruin their crisp texture. Tucking a small packet of food safe silica or a few grains of rice in the container helps keep them extra dry and crunchy.
Yes. Freeze fully cooled Meringue Cookies in an airtight container for up to 3 months. Let them come to room temperature before serving so they stay crisp.
Cracking and weeping come from humidity or cooling too fast. Bake low and slow, cool the cookies in the oven, and make sure the sugar is fully dissolved into the meringue before piping.
An open star tip gives Meringue Cookies their classic pretty swirl. You can also use a round tip for smooth kisses or simply spoon dollops onto the parchment for a rustic look.
Craving more easy cookies? Try our meltaway lemon cookies next.
Meringue Cookies
Ingredients
- 4 large egg whites room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- sprinkles optional, for decorating
Instructions
- Preheat the oven to 170 degrees F and line baking sheets with parchment paper. Whip the egg whites on high speed, gradually adding the sugar, then the cream of tartar and vanilla, until stiff, glossy peaks form.
- Transfer the meringue to a piping bag fitted with an open star tip. Pipe 1 inch swirls about 1 inch apart on the lined sheets and decorate with sprinkles if desired.
- Bake for 2 hours, then turn off the oven and let the meringues cool inside for about 1 hour. Serve and enjoy.
Nutrition
Love This Recipe?
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A silpat would work the best.
Hi I made the cherry vanilla meringue cookies the only problem I’m having is getting them off the tray. What should be used parchment, silpat or regular cookie sheet?
How many did this recipe make?
Keri- I’m picking these are the feature for my blog linky tomorrow…we think alike!!! 🙂
Hi Dana! I love these pretty cookies – so much so that I picked them as my ROCKSTAR pick at the Creativity Unleashed link party! You’ll be featured tonight and be in the running to be our MEGA ROCKSTAR! Thanks so much for sharing your talent with us!!
Thanks for sharing this delicious recipe at The Pin Junkie! It’s part of today’s Valentine dessert roundup!
Oh I just love a meringue cookie- there’s just something special about the texture and how they melt on your tongue. Love, love, love. So many thanks for being a part of Snickerdoodle Sunday- hope to see your latest makes when the party starts again this weekend!
Sarah (Sadie Seasongoods)
Lovely-looking meringues! Your photos are beautiful and I love the way you styled them. You’ve reminded me to make meringues again soon. Thanks!
So many great treat ideas that would be perfect for Valentine’s Day! The cream cheese fluff for the pancakes sounds amazing! We’d be honored to have you share a few posts at our weekly link party. Hope to see you there! http://www.thelifeofjenniferdawn.com/2015/01/a-little-bird-told-me-link-party-125.html
I made meringue cookies, too! Love your cherry vanilla idea. Stopping by from Sew Crafty Angel hop.