Easy Meringue Cookie Recipe (2024)

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Published: by Stefanie · This post may contain affiliate links.

This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.

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These easy meringue cookies are light, airy, crispy, and look so cute on a holiday cookie tray! One batch makes 36 cookies and you only need 5 simple ingredients to get started! While you may think working with meringue is finicky, I’m going to give you all the secrets, so your meringue kisses are perfect every time!

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I admit the first few times I worked with meringue I was a little frustrated! But as you make different desserts like lemon meringue pie and buttercream it gets easier. I even cranked out a batch of mushroom cupcakes using a swiss version! Since you will have leftover yolks, use those to make lemon curd, homemade eggnog, or the best chocolate cream pie!

While these dainty little cookies look great on the dessert table, we usually like to mix in a few peanut butter truffles, mini pumpkin pies and cheesecakes, Oreo balls, and Martha Washington candy. All of these are bite-sized treats, so instead of filling up on one dessert, our guests can try a variety!

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Why You’ll Love Simple Meringue Kisses

  • Perfect for the holidays.
  • Very versatile and can be made for many occasions.
  • Only requires 5 ingredients.

What Ingredients do I Need for This Easy Meringue Cookies Recipe?

  • egg whites
  • granulated sugar
  • cream of tartar
  • Pinch of salt
  • vanilla extract
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Pro Tip: Separate your egg whites over another small bowl. That way, if the yolk breaks, it doesn’t ruin everything.

How to Make Meringue Cookies with Only 5 Ingredients

PREP: Add all the ingredients except the vanilla to the metal bowl that belongs to your stand mixer. In a saucepan that is small enough that the metal bowl does not fall in, bring a couple of inches of water to a boil. Place the mixing bowl over the boiling water and whisk until the sugar dissolves completely. Stir in the vanilla.

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MIX AND PIPE: Whisk the mixture at medium-high speed until stiff peaks form using the stand mixer. Transfer the meringue batter to a piping bag with a #1M tip. Preheat the oven and line two baking sheets with parchment paper. Then pipe swirls on the baking pan one inch apart.

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BAKE AND REST: Bake for 1 ½ hours. Turn the oven off and leave the door shut with the cookies inside for another hour.

  • These cookies are highly susceptible to moisture and humidity. They are best when made in the fall and winter. After they have cooled for about 10 minutes, transfer them immediately to an airtight container.
  • If the meringue cookies become sticky or lose their crispness, place them back in the oven on the lowest setting for 15-30 minutes.
  • Some recipes do not heat the egg white mixture. I like this method because it’s faster. If you don’t want to heat it, then whip the egg whites and a spoonful of sugar at a time.
  • Pipe the cookies as soon as you can so the meringue doesn’t deflate.
  • Avoid placing the piping tip directly against the pan. Hold it slightly above.
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Variations

  • Chocolate meringues – Fold up to 2.5 tablespoons of cocoa powder in once the meringue has formed just before transferring it to a piping bag
  • Other flavors – Use a few drops of peppermint, lemon, almond, or your other favorite extract.
  • Change the color – Stir in some gel food coloring to get different colors.
  • Different shapes – Swap out the piping tip to make cookies in other shapes.
  • Dip – Use Candy Melts or melted chocolate chips to dip the bottoms or drizzle over top.
  • Sprinkles – Add sugar sprinkles before placing them in the oven.

How long do meringue cookies stay fresh?

When stored in a sealed airtight container, they will last up to a week on the countertop. It’s best to store them immediately once they have cooled.

Should meringue cookies be chewy?

No. If your cookies came out chewy that means they did not bake long enough or have too much moisture. You can try placing them back in the oven at the lowest temperature for a few minutes to bring the crisp back.

What are the three types of meringue?

Swiss, French, and Italian.

French meringue does not require any heat. Swiss meringue is the technique we used for these cookies, while Italian meringue is the most stable and cooked at the highest heat of three.

Why is my meringue not getting stiff?

While there could be many different reasons, the most common is that they are not being whipped long enough or at a high enough speed.

More Delicious Cookie Recipes

  • Smookies (Gooey Delicious S’mores Cookies)

  • Chocolate Chip Cheesecake Cookies

  • Lofthouse Cookies Recipe (Copycat)

  • Butterscotch Cookies with Toffee

Easy Meringue Cookie Recipe (15)

5 from 1 vote

Created by: Stefanie

Easy Meringue Cookies Recipe


Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 2 hours hours 45 minutes minutes

36 cookies

This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.

36 cookies

Ingredients

  • 4 large egg whites
  • 1 cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon vanilla extract

Instructions

  • In a heat-proof mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites, granulated sugar, cream of tartar, and a pinch of salt.

  • In a separate saucepan (small enough that the metal bowl can rest over the water, but not fall in), bring a couple inches of water to a low boil.

  • Carefully set the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler). Whisk the egg whites until the sugar is completely dissolved – rub a bit of the mixture between the pads of your fingers – you should not feel any sugar granules. (about 2 minutes) Add the vanilla to the egg white mixture.

  • Place the mixing bowl on the standing mixer. With the whisk attachment, beat the egg white mixture until stiff peaks form (about 3 minutes).

  • Transfer the whipped meringue to a piping bag fitted with tip #1M.

  • Preheat the oven to 200°F. Line two baking sheets with parchment paper.

  • Pipe swirls onto the parchment paper, about 1 inch apart.

  • Bake for 1 ½ hours, then turn off the oven, leaving the door closed and the cookies inside for an additional 1 hour.

Notes

Storage:
Meringue cookies are very susceptible to moisture/humidity in the air. After removing them from the oven, allow to cool (this should only take 10-15 minutes) and then immediately transfer to an airtight container (I like to use a Ziploc baggy.) Store in a sealed airtight container on the countertop for up to one week.

Notes:

If meringues become squishy or sticky from moisture in the air, put them back in the oven, set as low as it will go (180°F is the lowest my oven will go), for about 15-30 minutes – this will redry out the cookies.

You can also flavor meringues with cocoa powder, mint extract, lemon extract, etc. Add a drop of gel food coloring to the mixture for tinted cookies.

There are many different methods for making meringue cookies. Some recipes do not heat the egg whites/sugar mixture. In this method, you will whip the egg whites and add the sugar to the mixture one spoonful at a time, whisking until the sugar dissolves before adding the next spoonful. I prefer this method where you heat the egg whites to dissolve the sugar in it. This takes just 1-2 minutes and then another couple minutes of hands off time in the mixer.

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 9mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg

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Easy Meringue Cookie Recipe (2024)

FAQs

What is the secret to good meringue? ›

How to Make Meringue Successfully
  • When making meringues, always cook egg whites to avoid salmonella poisoning.
  • Don't use packaged egg whites to make meringue. ...
  • Use fresh egg whites. ...
  • Use eggs at room temperature. ...
  • Never let any yolk get into the whites.
  • Don't overbeat egg whites.

How do you know when meringue is whisked enough? ›

You will know when you have a stiff peak when you can hold the bowl right over your head and the mixture stays in. Or, a less risky way of testing is, as you have done before, whisk in the mixture then turn it upside down. The peak should be stiff shiny and really, really white, like a silky vinyl white emulsion paint.

How far in advance can you make meringue cookies? ›

Make-Ahead: Since they keep well in a dry, cool, airtight container, you can make these up to 2 weeks in advance.

Can you overbeat meringue cookies? ›

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

What not to do when making meringue? ›

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

How to tell if meringue cookies are done? ›

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

What happens if you don't whip meringue enough? ›

If your meringue has turned out runny, it means the egg whites haven't been whipped enough to create a stiff enough batter. Egg whites are best whipped with a wire whisk to create a frothy foam. When this foam is thick enough, it will create a stable structure as you fold in the sugar and other ingredients.

What happens if you add sugar too early to meringue? ›

If the sugar is added too early, the sugar granules interfere with the proteins' ability to unfold, resulting in a weaker network that can only support small air bubbles (this is why these cakes and meringues had a finer interior texture).

Can you leave meringue cookies out overnight? ›

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

Can you store meringue cookies in a Ziploc bag? ›

Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight. Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.

How do you know when to stop whisking meringue? ›

If you need your meringue to have stiff peaks, you whisk it until the little peaks stand straight up from the whisk when you lift it out of the bowl, and the meringue doesn't fall out of the bowl when you turn it upside down.

What is the secret to making a good meringue? ›

so what's the secret to making meringue?
  1. room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
  2. beat the whites low and slow to start! ...
  3. cream of tartar is your meringue “MVP”! ...
  4. add your granulated sugar slowly too!
Jan 19, 2023

How do you know when meringue are beaten enough? ›

Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.

How long should meringue take to beat? ›

Beat until the meringue is very smooth, very glossy, and thick. This should take 3 to 6 minutes. If you're topping a pie, spoon, pipe, or slather the top of the still-warm pie filling with the meringue. Then bake the pie at 400 degrees until golden brown on top, about 6 minutes.

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

What is the main ingredient in meringue which makes it light and fluffy? ›

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

How do I properly beat the egg whites for meringue? ›

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

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