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Meringue Cookies are the light as air, melt in your mouth treats made from just four simple ingredients, crisp on the outside and impossibly delicate inside. I first whipped these up with Lizzie on a quiet holiday morning when we wanted something sweet but had almost nothing in the pantry, and now they are our go to for cookie trays and gifting. If you love easy cookies, you will also want our lemon sandwich cookies.
With egg whites, sugar, a splash of vanilla, and a pinch of cream of tartar, these meringue cookies cost pennies to make and look downright fancy on any dessert table.
Meringue Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 2 hours
- ⏳ Total Time: 2 hours 15 minutes (plus cooling)
- 🍽️ Serving: 32 cookies
- ⚡ Calories: 20kcal
- 🌶️ Flavor Profile: Sweet, light, and vanilla scented (crisp outside, delicate inside)
- ✋ Difficulty: Easy, on par with our classic thumbprint cookies
Quick Answer
Whip room temperature egg whites in a stand mixer while slowly adding sugar, then beat in vanilla and cream of tartar until the meringue holds stiff, glossy peaks. Pipe the meringue into swirls on a lined baking sheet and bake low and slow at 170 degrees for 2 hours. Turn off the oven and let the cookies cool inside for at least 2 hours so they dry out and turn perfectly crisp.
Jump to:
- Meringue Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Meringue Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Meringue Cookies FAQs
- Other Recommended Easy Cookie Recipes
- The Best Vanilla Meringue Cookies Recipe
Why This Recipe Works
Click to see the technique science
- Slow sugar gives a stable meringue. Adding the sugar a little at a time while whisking lets it dissolve fully, which builds a glossy, sturdy meringue that holds its shape.
- Cream of tartar locks in the peaks. This little pinch of acid stabilizes the egg whites so your meringue cookies stay tall and do not deflate.
- Low heat dries instead of bakes. A very low 170 degree oven slowly dries the meringue so it turns crisp and white instead of browning or cracking.
- Cooling in the oven finishes the job. Letting the cookies rest in the turned off oven pulls out the last bit of moisture so they are crisp all the way through.
- Room temperature whites whip higher. Cold egg whites will not reach full volume, so letting them come to room temperature gives you light, airy cookies.
Why You’ll Love This Recipe
- They use just four budget friendly ingredients you probably already have.
- They are naturally fat free and only about 20 calories each, so you can enjoy a few guilt free.
- They look beautiful piped into swirls and make a gorgeous addition to any cookie tray, just like our soft oatmeal raisin cookies.
Key Ingredients
Only four ingredients go into these classic meringue cookies. Here is the job each one does.
- Egg whites: The base of every meringue. Use room temperature whites with no trace of yolk so they whip to full, airy volume.
- Granulated sugar: Sweetens and stabilizes the meringue. Adding it slowly while whisking dissolves it for a smooth, glossy texture.
- Vanilla extract: A small splash gives these cookies their warm, sweet flavor. Use a clear vanilla if you want the whitest cookies.
- Cream of tartar: A pinch of this acid stabilizes the egg whites so the meringue holds firm, tall peaks.
See recipe card for exact quantities.
Variations and Substitutions
Once you master the base, these meringue cookies are fun to flavor and color.
- Change the flavor: Swap the vanilla for almond, peppermint, or lemon extract for a different twist.
- Add color: Brush stripes of gel food coloring inside the piping bag for pretty swirled cookies.
- Make them chocolatey: Gently fold in a tablespoon of cocoa powder or drizzle the cooled cookies with melted chocolate.
- Add sprinkles: Dust the piped cookies with fine sprinkles before baking for a festive look.
- Pipe different shapes: Use a round tip for kisses or a plain tip for classic dollops instead of stars.
How to Make Meringue Cookies
- Preheat the oven to 170 degrees and line baking sheets with foil. Place the room temperature egg whites in a stand mixer with the whisk attachment and whisk on medium low while slowly pouring in the sugar.
- Once all the sugar is added, add the cream of tartar to the mixing bowl.
- Add the vanilla extract to the meringue.
- Whip on medium high until the meringue reaches stiff, glossy, bright white peaks, which takes a few minutes.
- Spoon the meringue into a piping bag fitted with a large star tip and pipe similar sized swirls about a half inch apart on the lined sheets.
- Bake for 2 hours, then turn off the oven and let the meringue cookies cool inside for at least 2 hours or overnight before serving.
Recipe Tips & Tricks
- Start with a clean bowl. Any grease or yolk will keep the egg whites from whipping, so wipe the bowl and whisk with a little lemon juice or vinegar first.
- Use room temperature egg whites. They whip to a much higher volume than cold whites for lighter cookies.
- Add the sugar slowly. Pouring it in gradually dissolves it fully and prevents a gritty meringue.
- Whip to stiff peaks. The meringue should be glossy and hold a sharp peak that does not flop over before you pipe.
- Do not open the oven. Keep the door shut while baking and cooling so the cookies dry out and crisp evenly.
- Store airtight. Meringue cookies hate humidity, so keep them in a sealed container at room temperature to stay crisp.
Serving Ideas and Suggestions
These meringue cookies are as pretty as they are light, so pile them high on a cake stand or tuck them into a clear treat bag tied with ribbon for an easy homemade gift. They are a favorite on holiday cookie trays right next to our lemon sandwich cookies.
Serve them alongside coffee or hot cocoa, or use them to dress up a bowl of ice cream or fresh berries. Crushed meringue cookies also make a beautiful crunchy topping for a trifle or parfait.
Because they are so light, they pair well with richer desserts on a buffet. Set them out next to a plate of chewy oatmeal raisin cookies so guests can grab a little of both.
Meringue Cookies FAQs
Chewy Meringue Cookies usually mean they need more drying time or the air is humid. Bake them low and slow, let them cool fully in the oven, and store them airtight so they stay crisp.
Yes. If you do not have cream of tartar, add a half teaspoon of lemon juice or white vinegar instead. The acid stabilizes the egg whites so your Meringue Cookies still hold their shape.
Store Meringue Cookies in an airtight container at room temperature for up to two weeks. Keep them away from humidity and the fridge, both of which make them soft and sticky.
Absolutely. Freeze fully cooled Meringue Cookies in an airtight container for up to three months. Let them come to room temperature before serving so they stay crisp.
Cracking and browning happen when the oven is too hot. Meringue Cookies need a very low 170 degree oven so they dry out slowly and stay bright white.
No. You can simply spoon dollops of meringue onto the baking sheet for a rustic look. A piping bag with a star tip just gives Meringue Cookies their classic swirled shape.
Building a cookie tray? Add our bright lemon sandwich cookies next for a pretty pairing.
For another easy cookie tray favorite, bake a batch of crispy palmiers.
The Best Vanilla Meringue Cookies Recipe
Ingredients
- 4 large egg whites room temp
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 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.4 large egg whites, 3/4 cup granulated sugar
- Once all the sugar is added, add the vanilla extract and cream of tartar.1/2 teaspoon vanilla extract, 1/8 teaspoon 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 (I like a large star tip) 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.
Notes
- Ensure your egg whites are at room temperature. This helps them whip up smoothly and faster.
- Always make sure your bowl and whisk attachment are completely clean and dry. Any oil or water can prevent the egg whites from whipping up properly.
- If it’s a humid day, it’s better to wait for a dry day. Meringues can become tacky or chewy when it’s too humid.
- Want to change the color? Use gel food coloring right before the meringue reaches stiff peaks.
- Piping tip matters! Different tips can give your meringues different shapes and textures. I used a Wilton 1M tip and a Wilton 4B tip for the pictured cookies. Experiment and have fun!
- Patience is key. Allow these cookies plenty of time to cool and set in the oven. You want them to be completely dry or you’ll end up with more chewy meringues. Overnight is best!
Nutrition
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PERFECT, thank you.