Meringue Cookies Recipe

I’ve included some videos below for those who prefer to watch rather than read.

Meringue cookies are delightful, light-as-air treats that melt in your mouth. With just a handful of ingredients—typically egg whites, sugar, and a bit of flavoring—you can create these crisp, sweet cookies that are perfect for any occasion.

Whether you like them plain, with a hint of vanilla, or even with chocolate chips, meringue cookies offer endless customization. They’re not only delicious but also gluten-free, making them a crowd-pleaser for many diets. Stick around to learn how to make perfect meringue cookies every time!

Exact Ingredients (+ Possible Substitutes)

Making meringue cookies requires just a few simple ingredients. Here’s what you need and some possible substitutes:

Ingredients:

• Egg Whites: 4 large eggs

  • Substitute: Egg white powder (rehydrate as per instructions)

• Sugar: 1 cup granulated sugar

  • Substitute: Superfine sugar (gives a smoother texture)

• Cream of Tartar: 1/4 teaspoon

  • Substitute: 1/2 teaspoon lemon juice or white vinegar

• Salt: Pinch

  • Substitute: A small pinch of baking powder (not common, but can work)

Optional Add-Ins:

• Vanilla Extract: 1 teaspoon

  • Substitute: Almond extract or any other flavor extract, same amount

• Food Coloring: A few drops

  • Substitute: Natural colorings like beet juice or matcha powder (small amounts)

Make sure to use fresh eggs for the best results. Separate the egg whites carefully, as any yolk can prevent stiff peaks from forming.

Using superfine sugar can help you get smoother meringue. If you can’t find it, you can pulse regular sugar in a food processor a few times.

Cream of tartar or a bit of lemon juice helps stabilize the egg whites, making your meringue cookies light and airy. A tiny pinch of salt enhances the flavor.

Feel free to experiment with different flavors and colors to make your meringue cookies unique and fun!

Instructions

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Equipment:

• Electric mixer
• Large mixing bowl
• Baking sheet
• Parchment paper

Steps:

1. 
   

   Preheat: Set your oven to 225°F (105°C). Line a baking sheet with parchment paper and set aside.

   
   
2. 
   

   Mix Egg Whites: In a large, clean mixing bowl, add the egg whites and a pinch of salt. Beat on medium speed with an electric mixer until they turn frothy.

   
   
3. 
   

   Add Ingredients: Add the cream of tartar. Continue mixing while gradually adding the sugar, one tablespoon at a time. You can add vanilla extract at this point if you like.

   
   
4. 
   

   Whip to Peaks: Increase the mixer speed to high and beat until stiff peaks form. This means the mixture should hold its shape when you lift the beaters out.

   
   
5. 
   

   Shape Meringues: Use a spoon or a piping bag to place small heaps of meringue onto the prepared baking sheet. Space them out evenly.

   
   
6. 
   

   Bake: Place the baking sheet in the oven and bake for 2-3 hours at the lowest shelf. The meringues should be completely dry and can be easily lifted from the parchment.

   
   
7. 
   

   Cool: Let the meringues cool completely on a wire rack before storing or serving.

   
   

Enjoy your meringue cookies!

Tips, Tricks & Storing

Baking Meringue Cookies

For the best results, use a clean, grease-free bowl. Separate egg whites carefully to avoid any yolk. Beat the egg whites until stiff peaks form. Add sugar slowly. Bake the meringue at a low temperature, around 200°F (90°C), for 2-3 hours until completely dry.

Common Tips

• Use room temperature eggs for better volume.
• Ensure no moisture gets into the mix.
• Add a splash of vinegar or lemon juice to stabilize the egg whites.

Piping Techniques

For fancy meringue cookies, use a piping bag with a round or star tip. You can stripe the inside of the bag with food coloring for a fun look. Pipe small heaps or lines, depending on your desired shape.

Storing Your Meringue Cookies

Airtight Container: Once the cookies are completely cool, store them in an airtight container. This prevents moisture from making them soft.

Room Temperature: Meringue cookies can be kept at room temperature for up to two weeks if stored properly.

Freezing

• Place cookies in a single layer on a baking sheet.
• Freeze for an hour, then transfer to a freezer-safe bag or container.
• Be sure no moisture gets in to maintain their texture.

Avoid Humidity

Humidity can ruin meringue cookies by making them sticky. Store them in a dry place to maintain their crunchiness.

Recipe Variations & Serving Suggestions

Classic Meringue:
Start with the traditional mix of egg whites and sugar. You can add a touch of vanilla for extra flavor.

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Chocolate Chip Meringue:
Fold mini chocolate chips into your meringue. They add a delightful surprise in each bite.

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Nutty Meringue:
Add finely chopped nuts like almonds or hazelnuts to the meringue mix for a crunchy texture.

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Citrus Meringue:
Mix in a bit of lemon or orange zest to add a fresh zing to your cookies.

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Piping Fun:
Use a piping bag with different tips (star, round) to create fun shapes. Hearts, swirls, and kisses are popular options.

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Serving Ideas:

• With Berries: Pair meringues with fresh berries and whipped cream.
• As a Garnish: Use meringue cookies to decorate cakes or ice cream.
• Dipped: Dip half of each meringue in melted chocolate for an extra treat.

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Holiday Themes:
Tint meringue mix with food coloring for festive occasions. Red for Christmas, pink for Valentine’s Day, or pastels for Easter.

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Flavor Extracts:
Try adding almond, peppermint, or coconut extract in the mix for unique flavors. Just a few drops will do.

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Layered Desserts:
Use meringues as layers in trifles or parfaits for added crunch.

Give these variations a try and enjoy your meringue cookies in new and exciting ways!