Meringue Cookies

You can make light, airy, and crispy meringue cookies in no time. These treats are soft on the inside and crisp on the outside, offering a delicate, melt-in-your-mouth texture. Perfect for special occasions or everyday snacking, each cookie uses just four simple ingredients and is completely dairy-free. Compared to regular cookies, they’re low in calories but full of flavor.

Ideal for holidays like Valentine’s Day, Easter, Christmas, or birthday parties, you can shape these meringues any way you like. While classic vanilla works beautifully, peppermint or almond extracts make festive variations. Best of all, these meringues don’t require cream of tartar, yet they still turn out perfectly light and crisp every time.

If you enjoyed these meringue cookies, be sure to try the Sand Tarts Recipe and the Red Velvet Crumble Cookies for more simple and delicious treats.

Ingredients for Meringue Cookies 

• 4 large egg whites 
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Equipment

• Mixing bowl 
• Electric mixer or whisk.
• Rubber spatula
• Baking sheet or parchment paper

How to Make Meringue Cookies

Step 1: Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.

Step 2: Make sure your mixing bowl is completely clean and dry, and your egg whites contain no traces of yolk. Any grease or yolk can prevent the meringue from forming stiff peaks.

Step 3: Using a stand mixer or hand whisk, whip the egg whites and vanilla on medium-high speed until soft peaks form.

Step 4: Reduce the mixer speed to low, and gradually add sugar one tablespoon at a time. After each addition, beat until the sugar is fully incorporated.

Step 5: Once all the sugar is added, beat for an additional 4 minutes until the meringue is glossy, stiff, and smooth. Rub a small amount between your fingers—there should be no grittiness. Do not overmix.

Step 6: Fit a piping bag with a large star tip and fill it with the meringue. Pipe 1.5-inch cookies onto the prepared baking sheets, spacing them about 1 inch apart. The cookies may spread slightly as they dry.

Step 7: Bake for 60 minutes. After baking, turn off the oven and leave the cookies inside until completely cool. Do not open the oven door during this time; this helps them dry and become crisp.

Step 8: Once cooled, the cookies should be crispy on the outside, hollow-sounding when tapped, and easily lift off the parchment paper.

Storage Tips

Room Temperature & Refrigerator: Cookies can be stored at room temperature for up to 3 days and will stay fresh in the refrigerator for up to 7 days.

Freeze: You can freeze meringue in a suitable container for up to 3 months. Let it thaw at room temperature.

Pro Tips for Perfect Meringue Cookies

1. Spotless bowl & utensils: Make sure your mixing bowl and whisk are completely clean and dry. Even a tiny bit of grease or yolk can prevent stiff peaks.
2. Use superfine sugar: For smooth, glossy, and stable meringues, use superfine sugar. Do not substitute with powdered sugar, as the cornstarch can make the cookies chewy.
3. Gradual sugar addition: Add sugar slowly, one tablespoon at a time, while mixing on low speed. This ensures it dissolves completely and prevents gritty texture.
4. Soft peaks first, then stiff peaks: Whip egg whites to soft peaks before adding sugar, then continue to stiff peaks for a glossy, stable meringue.
5. Optional lemon tip: Rubbing a lemon slice inside the bowl can help remove residual grease and slightly stabilize the meringue.
6. Pipe evenly: Use a piping bag with a star tip and space cookies about 1 inch apart for uniform drying and baking.
7. Low & slow baking: Bake at low temperature and leave cookies in the oven until completely cool. This ensures crisp edges and a hollow, airy center.

Nutrition

• Calories: 24 kcal
• Carbohydrates: 5g
• Sugar: 5g
• Sodium: 5mg
• Potassium: 5 mg 

More Holidays Cookies To Try

• Christmas Butter Cookies
• Italian Christmas Cookies
• Valentine Shortbread Cookies
• Chocolate Heart Cookies

FAQs

Why are my meringues chewy?

A: Meringue cookies can turn chewy if they sit too long before baking or if they soak up moisture from the air.

Does superfine sugar have an alternative in powdered sugar for my recipe?

A: No. Powdered sugar is not recommended. The cornstarch it contains can make the meringue chewy.

Does adding food coloring work for meringue cookies?

A: You can mix food coloring gel into the meringue before placing it on the baking tray for lively results.

Conclusion

This cream of tartar-free meringue cookies recipe offers a simple way to make a classic dessert. Learning meringue techniques is easy. The recipe uses simple ingredients and clear steps. People will appreciate these cookies no matter how they use them. The recipe offers easy steps for making a lovely homemade meringue cookie recipe.