My meringue cookie recipe makes a delicious, crisp cookie that tastes like a toasted marshmallow.
The first time I made a meringue cookie recipe was in pastry school. I had no idea they were so easy to make. Simply combine egg whites and sugar and whip it up! This meringue cookie recipe is perfect for making meringue pops or pretty much any shape you can think of.
What is an easy meringue cookie recipe
My meringue cookie recipe is super easy. The key to a perfect meringue cookie recipe isn't in the ingredients, it's in the baking (if you can call it that), it's more like a dehydration process.
- Just bring a couple of inches of water to a simmer in a pot.
- Place a stainless steel mixing bowl over the simmering water.
- Add in your egg whites and your sugar and whisk occasionally until the sugar dissolves.
- Once the sugar is dissolved, you can begin whipping. Add in your vanilla and cream of tartar. I use my kitchenaid for this otherwise, it would take a long time to do with your hands. Let your meringue whip until it's at the stiff peak stage.
- Once your meringue is ready you can add color if you like. To make the rainbow meringue kisses, I place a little dab of food coloring on the inside of my piping bag with a toothpick so it colored the meringue as I piped. I used light blue, pink and yellow.
How to bake meringue cookies
Most people do not bake their meringues for long enough which results in wrinkly or sticky meringues.
- Preheat your oven to 225ºF
- Pipe your meringues onto parchment. If you're making multiple sizes, put larger meringues on a separate pan.
- Bake meringues 2" or smaller for 60 minutes. After the time is up, turn off the oven and leave them in the oven until it's completely cool (I let mine sit in there overnight).
- For larger meringues like meringue pops, bake for 90 minutes then let cool.
How do I know if my meringue cookies are done?
Once your meringues are totally cool, they should lift right off the parchment paper. When you bite into them they should not be soft in the middle and feel very light and crisp. If you go to lift the meringue cookie off the paper and it sticks, they are not done yet.
Why are my meringue cookies sticky?
The day I made my meringue cookies, it was raining like crazy. I thought for sure they would be sticky, but they weren't. As long as your meringue cookies are baked for long enough and left in the oven to completely cool, they won't be sticky. The stickiness comes from leftover moisture in the meringue coming to the surface and making it sticky.
How long do meringue cookies last?
The great thing about meringue cookies is that you can make a whole bunch ahead of time and then save them for later. You can store meringue cookies in an airtight container for up to two weeks. Meringue cookies make great gifts because they stay fresh for so long. They do not need to be refrigerated.
How do you change the flavor of the meringue cookie?
You can change the flavor of your meringue cookie very easily! Simply replace the extract with any other type of flavoring you desire like strawberry or peppermint. I thought about flavoring this meringue cookie recipe with bubblegum flavoring since it's a unicorn theme and all but I couldn't find any locally. Next time!
How do you make a meringue pop?
You can use this same recipe to make fun meringue pops! All the rage right now in the cake world. You can color your meringue the same way. This time pipe the meringue onto one half of a cake pop stick. Apply some fun sprinkles and bake as usual. These make great treats for parties, for using on cakes or for packaging individually for sales.
For extra fun, try using a little edible glitter from never forgotten designs! I love how much it sparkles!
Recipe
Ingredients
Meringue Cookie Ingredients
- 3 egg whites fresh
- ¼ teaspoon cream of tartar
- 5 oz sugar
- ½ teaspoon vanilla or other flavoring
- 1 pinch salt
Instructions
Meringue cookie instructions
- Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
- Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.
- Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
- Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
- Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring.
- Bump up to high and let whip until you reach STIFF peaks.
- Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!
- Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight.
- Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.
Video
Nutrition
Julie C says
Fast, easy, beautiful and delicious!
Thanks Liz for all of your delicious recipes, tips and tricks!
Happy baking!
Jon K says
These are the best meringies I have made yet. Just a tad tacky after cooling. I have a new oven and am still learning how it cooks. I will give them an extra 5-7 minutes next time. All in all, a bullet proof recipe!
Sarah says
These are awesome! Shared recipe with family and friends, it’s so simple to make with kids! My kids were able to pipe their own creations and all came out perfect. Delicious. Thank you!
Deanna says
Hi!!
If I want to make red meringue, when should I add the color?? I’m using americolor super red.
Elizabeth Marek says
After your meringue is whipped to stiff peaks
Dione D says
Omg Liz what have you done!! These are amazing!!!!! My daughter and I can't stop eating them!!! Thanks for always posting the best recipes ever!! Mine went in for 67 mins and came out perfect!!
Tonya C says
Hello. Just to be sure, are the 3 eggs supposed to be large eggs in the recipe?
Sugar Geek Show says
yes 🙂
katie says
these look great!
Where are your cookie sheets from? I love the colors.
Sugar Geek Show says
Thank you! Home goods 😀
Linda says
So what did I do wrong if when I pipe the meringue the edges don’t stay sharp and becomes smooth?
Elizabeth Marek says
The meringue is not whipped enough
Genieva says
Hi, I just made these for the first time and the white parts have a hint of tan brown to them. I baked them at 225 degrees F 60 minutes and then let them sit in the oven for an hour, They were perfect in every other way except the color. Should I stick to 200 degrees next time? Should I not leave them in for an hour? I never opened the door during the process except when taking them out at the end.
Elizabeth Marek says
Yes you can def leave them for a little less time or reduce the temperature for less browning. The type of pan you baked them on may also affect the color.
Gabby says
What if they all cracked in oven what does that mean? I had it at 225 for 60 minutes
Elizabeth Marek says
Hmmm it could be that your oven runs a little hot or you may have opened your oven too much, letting the hot air out which causes the oven to warm back up and it can split the cookies. Either reduce the temperature by 25º or be mindful of not opening the oven