2-Ingredient Cloud Cookies

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Want a yummy treat that’s super easy to make? Try 2-ingredient cloud cookies! They’re light, crispy, and chewy all at once. You only need egg whites and sugar to whip up these fat-free goodies.

With just 15 minutes of prep and 2 hours of baking, you’ll have 24 tasty cookies. They’re perfect for dessert or a special event. Give them a try – you’ll love how simple and delicious they are!

Exact Ingredients (+ Possible Substitutes)

You only need two simple ingredients to make these cloud cookies:

• 2 large egg whites (60g)
• 1/2 cup granulated white sugar (96g)

For the egg whites, make sure they’re at room temperature. This helps them whip up better. You can separate the whites from the yolks yourself or buy cartons of egg whites.

The sugar should be regular granulated white sugar. Don’t use powdered sugar or brown sugar for this recipe.

If you want to make these vegan, you can try using aquafaba instead of egg whites. This is the liquid from canned chickpeas. Use 3 tablespoons of aquafaba to replace each egg white.

You can add flavorings if you like. Try 1/4 teaspoon vanilla extract or almond extract. For color, add a few drops of food coloring.

Want some texture? Fold in 1/4 cup mini chocolate chips or finely chopped nuts after whipping the meringue.

Instructions

Preheat your oven to 225°F. Line a big baking sheet with parchment paper.

Put egg whites in a stand mixer bowl. Beat them with the whisk attachment on high speed for about 2 minutes. The eggs should get foamy and start forming soft peaks.

Keep the mixer running and add sugar slowly, one tablespoon at a time. Don’t stop to scrape the sides yet. Beat until the mix is thick and glossy with stiff peaks.

Now you can scrape any sugar from the bowl sides. Mix for a few more seconds to blend it in.

Grab a large piping bag with an open star tip. Put the meringue in the bag.

Pipe oval shapes onto your baking sheet. Make them 1.5 to 2 inches long. Try to keep them all the same size.

Use a wet finger to gently press down any pointy tips on the cookies.

Bake for 2 hours. Then turn off the oven but leave the cookies inside for another hour to cool slowly.

Your cloud cookies are now ready to enjoy!

Tips, Tricks & Storing

Make sure your mixing bowl and beaters are clean and dry. Any grease or water can prevent the egg whites from whipping properly.

Use room temperature egg whites for better volume. Separate them from the yolks while cold, then let them sit for about 30 minutes.

Add the sugar slowly. This helps it dissolve fully and creates a smoother meringue.

Don’t open the oven door while baking. This can cause your cookies to crack or collapse.

Store your cloud cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

For best results, enjoy your cookies on the day you make them. They tend to soften over time.

Try different flavors by adding a drop of extract like vanilla, almond, or peppermint to the meringue.

Pipe your cookies into fun shapes for special occasions. Hearts for Valentine’s Day or ghosts for Halloween are great options.

If you live in a humid area, your cookies may become sticky. Storing them with a silica gel packet can help keep them crisp.