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They’re delicate, sweet, and airy. They taste like crispy marshmallows that melt in your mouth and are perfect for any occasion. You’ll want to add this Meringue Cookies Recipe to your collection!
I’m so excited to share this magical recipe with you. It’s a Meringue cookies recipe! These are truly like little bites of cloud that simply melt in your mouth.
Whether you’re looking for a special treat for your holiday cookie plates or just want to enjoy something light and heavenly with your tea, meringue cookies have got you covered!
These are really one of my favorite things to bring to a party. They’re such a simple cookie but they look and taste amazing. It’s also fun to have different types of cookies sometimes. You know, something besides the standard chocolate chip!
And you know that every crowd loves seeing these as they come out of the kitchen. They’re just so beautiful!
I also have to say that I have a great time making these delicate cookies. There is something really satisfying about whipping them and then watching them bake.
I’m also going to give you some ideas for changing up the recipe a bit. These delicious meringue cookies are easily flavored with any number of extracts!
So get your prepared baking sheets ready. This classic meringue cookies recipe is going to knock your socks off and impress your dinner guests!
Some of our other favorite cookie recipes we have on our site include: BEST Easy Raspberry Thumbprint Cookies (Lemon Glaze), Soft & Chewy Old Fashioned Oatmeal Raisin Cookies, and Soft Chocolate Chip Cream Cheese Cookie Recipe.
WHY THIS RECIPE WORKS:
- Few Ingredients, Big Flavor: With just a handful of simple ingredients, you can whip up a batch of these sweet treats in no time. The perfect meringue cookies don’t have to be complicated!
- Perfect Consistency: Our meringue cookie recipe ensures that the meringue reaches stiff peaks for that perfect crispy texture.
- They Store Well: With the right storage, these cookies can last for a couple of weeks, and they freeze well too! If you like, you can store a large batch of these little meringue kisses for future use!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Large egg whites
- Granulated sugar
- Pure Vanilla extract
- Cream of tartar
HOW TO MAKE MERINGUE COOKIES RECIPE:
- 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.
- Once all the sugar is added, add the vanilla extract and 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE CREAM OF TARTAR?
No, but the cream of tartar helps stabilize the egg whites and gives the meringues a nice texture.
If you don’t have it, a tiny bit of lemon juice can be used as a substitute.
WHAT IS THE TEXTURE OF MERINGUE?
Meringue cookies are light and airy on the outside with just a bit of crispiness.
All the while, they are melt-in-the-mouth soft on the inside. It really makes for a tasty combo.
CAN I USE THESE IN OTHER RECIPES?
Absolutely! Meringue cookies can be crushed and used as a topping for ice cream, mixed into parfaits, or used as a decoration on cakes.
I’ve got some other great recipe ideas down below that you could serve these with as well!
ANY ADDITIONS?
Sure thing! The recipe makes what you might call vanilla meringue cookies. With the following options, you can change the flavor entirely!
- Dip in melted chocolate (dark, milk, or white!)
- Sprinkle with crushed nuts or chocolate chips before baking
- Mix in some lemon zest lemon meringue pie twist
- Drizzle with caramel sauce
- Top with colorful sprinkles for a festive touch
- Add a pinch of cinnamon or cocoa powder for a flavor twist
- Top with a small amount of fruit jam before baking
- Mix in shredded coconut for a tropical taste
- Add almond extract or other flavor extracts to switch up the flavor (lemon, orange, mint, strawberry, banana, coconut, almond or cherry, to name a few!)
- Add gel food coloring once you’ve reached stiff peaks to create pastel-colored meringues for special occasions.
ANY SUBSTITUTIONS?
Be aware that changing some ingredients can affect the consistency of the meringue batter. Here are a few ideas to help, though.
- Swap cream of tartar with a bit of lemon juice
- Use almond extract instead of vanilla for a nutty flavor
- Substitute caster sugar for granulated sugar for a finer texture
- Replace half the vanilla extract with another flavor extract of your choice
- For a chocolate version, fold in cocoa powder
- If you don’t have a piping bag, use a plastic bag with a corner snipped off
- In place of cream of tartar, white vinegar can also be used in a pinch.
HOW TO STORE:
Room Temp: Place them in an airtight container with parchment paper between layers to prevent sticking. They will keep for up to 2 weeks like this.
Freezer: After baking, let them cool completely. Freeze them individually on a sheet tray and then store between pieces of wax paper in a freezer-safe container. They can last up to 3 months.
DANA’S TIPS AND TRICKS:
- 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!
Theis meringue cookies recipe is a classic delight that never go out of style. With their crispy exterior, soft melt-in-your-mouth inside, and the endless possibilities of flavor and color, they’re the perfect sweet treat for any time of year.
Whether you’re making them for the first time or the hundredth, this recipe will surely be a hit. So, why wait? Let’s get baking and enjoy these heavenly bites!
If you like this recipe, you might also like:
If you’ve tried this MERINGUE COOKIES RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Vanilla Meringue Cookies
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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