Meringue cookies always remind me of the holidays; maybe because they look like snow. If you’ve never eaten meringue cookies, they’re crunchy on the outside with a slightly chewy center. And they melt in your mouth as you eat them. Delicious!
These cookies are just five ingredients and easy to make. They bake meringue cookies low and slow, so they take a little longer to make. But they are so beautiful that it is worth it.
Meringue cookies are delicious on their own, but you can also dress them up like homemade candy by adding melted chocolate and sprinkles or crushed peppermint to the bottom.
Meringue cookies are also fun to decorate – you can place them on the top or sides of a frozen cake or cupcake.
Related: Looking for more baking ideas for the holidays? Check out our Christmas archive.
Ingredients for meringue cookies:
- protein
- cream of tartar
- Salt
- Granulated White Sugar
- vanilla extract
directions:
While you can make meringue cookies by hand using a whisk, it’s much easier with a stand mixer or electric mixer.
You beat the egg whites, cream of tartar, and salt until very fluffy and soft peaks form. Then slowly incorporate the sugar (still beating or whipping) until stiff peaks form. The sugar should dissolve. Then smack in the extract for a few seconds.
Pipe the batter onto a parchment-lined baking sheet or mat. Bake at 225°F for 45 minutes. Then turn off the oven but keep the door closed and allow the cookies to continue baking and slowly cooling for another 45 minutes.
Tips for success:
- You can check if the sugar has dissolved in the batter by taking a small amount and rubbing it between your fingers. If it feels grainy, the sugar isn’t fully dissolved yet.
- If your meringue cookies are browning or cracking, it could be because the heat was a little too high or you baked them a little too long. Every oven is a little different, so feel free to adjust the temperature or baking time suggested in the recipe card if needed.
- Swap out the vanilla extract for another flavoring extract to change up the flavor of your meringue cookies, or add melted chocolate to the bottom after cooling to add more flavor and texture.
More Holiday Cookies:
Other recipes you might like:
FAQ
frequently asked Questions
Are meringue cookies the same as macarons?
no While both cookies have egg whites whipped into stiff peaks, macaroon shells contain almond flour.
Are Meringue Cookies Safe?
Yes. While meringue cookies are primarily made of egg white, they are baked before being eaten.
Should meringue cookies be chewy?
Meringue cookies are mostly crunchy with a slightly chewy center. They melt in your mouth as you eat them.
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Let the egg whites melt in your mouth
instructions
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In the bowl of a food processor or large mixing bowl fitted with an electric mixer, add the egg whites.
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Start mixing and sprinkle in cream of tartar and salt.
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Beat on high until very frothy and soft peaks form.
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Slowly incorporate the sugar while continuing to beat high.
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Once the mixture is no longer translucent and stiff peaks are forming, check that the sugar has dissolved by rubbing a little between your fingers (if the texture is no longer grainy, the sugar has dissolved).
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Then beat the vanilla extract into the mixture for just a few seconds.
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Fill the batter into a piping bag with a large star tip or other large piping tip.
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Pipe onto a parchment-lined baking sheet or baking mat.
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Bake at 225°F for 45 minutes.
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Turn off the oven without opening the oven door and allow the cookies to slowly bake and cool for another 45 minutes.
nutrition
nutritional information
meringue cookies
amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.
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