Meringue Cookies

There’s a little magic in a meringue cookie: the oven’s warm, sugar-sweet aroma drifts through the kitchen, and the first bite delivers an airy snap that melts into cloudlike sweetness. The exterior is crisp and delicate, while the interior can be either whisper-light or slightly chewy depending on how long you dry them—either way, the texture is pure joy. These little confections make tea-time feel fancy, holiday trays look abundant, and a simple coffee break suddenly celebratory.

Meringue cookies are perfect when you want an elegant dessert without fuss: for afternoon gatherings, bridal showers, or as a light after-dinner treat. They’re also a terrific project to make with kids—piping the swirls is half the fun—and they travel well when packed carefully. If you’d like to compare a sturdier, nut-forward cookie side-by-side, try our almond flour chocolate chip cookies for a contrasting texture and flavor.

At a Glance

Prep Time: 15 minutes (active)
Cook Time: 1 hour 30 minutes to 2 hours (low oven)
Total Time: 2 hours to 3 hours (including cooling in oven)
Servings: About 24 small meringue cookies (depends on piping size)
Difficulty Level: Easy — technique-sensitive but forgiving

Nutrition Highlights

Estimated nutrition per serving (one small meringue cookie, recipe yields ~24):

Calories: ~35 kcal
Protein: ~0.6 g
Carbohydrates: ~8.3 g
Fat: ~0.01 g (negligible)
Sodium: trace (from pinch of salt)

Notes on calculation and sources:

Values are approximations based on USDA FoodData Central entries for large egg whites and granulated sugar and represent an average small cookie made from this recipe. Meringues are essentially sugar and egg white, so most calories come from carbohydrates (sugar) with minimal fat.
For food safety guidance on egg handling, consult government health resources such as CDC recommendations. These numbers are intended as an estimate; if you need precise tracking for medical reasons, enter ingredient weights into a nutrition calculator or consult a registered dietitian.

Why You’ll Love It

This recipe shines for its charm and simplicity. The taste is pure, sweet vanilla with a crystalline sugar snap; the lightness can evoke nostalgic memories of bakeries or holiday plates passed down through families. It’s ideal if you want a dessert that looks elegant without elaborate plating. The method is quick to assemble, and because the oven is low for a long time, you can prep other dishes while they bake. Meringues also adapt beautifully: color them for parties, flavor them with extracts or citrus zest, or sandwich them with buttercream or jam for an elevated treat.

How to Make Meringue Cookies

Ingredients

4 large egg whites (room temperature)
1 cup (200 g) granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt

Optional ingredients and substitutions:

1/2 teaspoon almond extract or 1/2 teaspoon lemon zest (for flavor variations)
2–3 drops food coloring (gel preferred) to tint meringues
For vegan meringues: use aquafaba (liquid from canned chickpeas), 3/4 cup whipped to stiff peaks in place of egg whites; reduce sugar slightly if needed.
To make larger pavlova-style cookies, double the recipe and increase bake time.

Step-by-step Instructions

Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
In a clean, dry mixing bowl (preferably metal or glass), beat the egg whites on medium speed until foamy.
Add the cream of tartar and the pinch of salt; continue beating.
Gradually add the sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form and the sugar feels dissolved between your fingers (rub a small amount between thumb and forefinger—no grittiness).
Gently fold in the vanilla extract (and any optional flavorings or color). Avoid deflating the mixture.
Transfer the meringue mixture into a piping bag fitted with a star or round tip. Pipe small swirls (about 1–1.5 inches) onto the prepared baking sheet, leaving space between each.
Bake for 1.5 to 2 hours at 200°F (95°C) until the meringues are dry and crisp to the touch. They should lift off the parchment cleanly.
Turn off the oven and leave meringues inside to cool and dry for another hour—this prevents cracking from sudden temperature changes and finishes the drying process.
Once fully cool and dry, remove from the oven and store in an airtight container.

Practical tips:

Use a perfectly clean bowl—any grease will prevent egg whites from whipping properly.
Room-temperature egg whites whip to higher volume than cold.
Add sugar slowly to ensure a glossy, stable meringue.
If the meringues brown, your oven is too hot—reduce temperature and extend time.
To check for doneness after baking time, remove one and tap gently: it should be dry and lift easily from the paper.

Best Pairings

Classic: Serve plain with tea or coffee—the crisp sweetness contrasts beautifully with a strong brew.
Sandwiches: Spread a thin layer of raspberry jam or lemon curd between two meringues for a showy cookie sandwich.
With cream: Top with lightly whipped cream and fresh berries for an elegant mini pavlova effect.
Savory contrast: Pair with a sharp cheese board—meringues offer a sweet counterpoint to blue cheeses.
Seasonal twist: Tint with pastel colors for spring, or swirl cocoa powder into the batter for chocolate-mocha notes.

Keeping it Fresh

Room temperature: Store in an airtight container in a cool, dry place for up to 2 weeks. Proper sealing is vital—moisture ruins crispness.
Refrigeration: Not recommended; refrigeration introduces moisture and will make meringues soft and sticky within a day or two. If refrigeration is unavoidable, expect texture loss within 48 hours.
Freezer: You can freeze baked meringues in a single layer in an airtight container for up to 2 months. Thaw at room temperature in the sealed container to avoid condensation.
For inspiration on holiday cookie trays and cold-weather sweets, consider plating meringues alongside peppermint-spiced items like these candy cane cookies.

Insider Secrets

Best types of sugar: Superfine (caster) sugar dissolves fastest, producing a smoother meringue. If you only have granulated sugar, add it very slowly and ensure it dissolves.
Cream of tartar vs. vinegar: Cream of tartar stabilizes egg whites; if you don’t have it, a few drops of lemon juice or a pinch of white vinegar will help.
Humidity is the enemy: Make these on a dry day if possible; humid air will prevent proper drying and reduce shelf life.
Size consistency: Use a cookie scoop or piping to keep cookies uniform so they bake evenly.
Color control: For pastel shades, use gel coloring sparingly—liquid color can loosen the meringue.

Fun Flavor Ideas

Chocolate Swirl: Gently fold 1–2 tablespoons of sifted cocoa powder into a small portion of the meringue and pipe alternating swirls for a marbled effect.
Citrus Twist: Add 1/2 teaspoon finely grated lemon or orange zest and a drop of citrus extract for bright, zesty cookies.
Coffee-Kissed: Dissolve 1 teaspoon instant espresso granules in the vanilla before folding in for a subtle mocha note.
Vegan Aquafaba Meringues: Replace egg whites with 3/4 cup aquafaba, whipped to stiff peaks, and proceed with sugar and flavorings—bakes similarly but may require slightly less time.
Spiced Holiday: Add 1/4 teaspoon ground cinnamon and a pinch of nutmeg for warming holiday flavors.

All Your Questions Answered

Q: Can I make meringues without cream of tartar?
A: Yes — use a small squeeze of lemon juice or a pinch of white vinegar to stabilize the egg whites.

Q: Why did my meringues weep or become sticky?
A: Humidity or under-drying in the oven causes moisture to remain. Dry them longer at low temperature and store in an airtight container once completely cool.

Q: Can I color meringues?
A: Yes, use gel food color sparingly (a little goes a long way). Liquid color may loosen the mixture.

Q: Are these safe to eat raw?
A: This recipe fully cooks the meringues at low heat until dry and crisp. Raw whipped egg whites carry a small food-safety risk—if concerned, use pasteurized egg whites.

Q: How do I make them chewy instead of crisp?
A: Slightly reduce baking/drying time and remove sooner; the interior will remain softer while the exterior still sets.

Conclusion

Give these airy meringue cookies a try when you want an elegant, crowd-pleasing treat that’s light on fuss and big on charm. If you’d like an alternative take or further recipe variations, this reliable Meringue Cookies – Sugar Spun Run guide offers helpful visuals and tips, and this classic Meringue Cookies Recipe provides another solid reference for technique and timing. I’d love to hear how your meringues turn out—share your photos and questions so we can build a sweet community around simple, joyful baking.