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
Feny says
Can you bake two pans of meringue at one time if just have a home oven?
Elizabeth Marek says
Yes you can
Eriona says
Super easy and delicious too. I have failed every recipe I have tried until I tried this one.
But I wanted to know the eggs quantity in oz or grams because sometimes I find the large ones not to be the same. If I weigh them it's more easy. Can you tell me how much 3 eggs weigh?
Thank you for your amazing recipes.
Elizabeth Marek says
One large egg white weighs one ounce.
Sophia says
Super easy and fun but mine piped into globs instead of holding shape. Does that mean I didn’t whip it for long enough?
Elizabeth Marek says
Oops yea, a little under-whipped. I hope you still baked them and ate them! Yummy!
LaDonna Dingess says
OMG, I am making a memorial day cake for our Facetiming holiday dinner Sunday. I made this recipe into red white and blue stars and star pops! I am AMAZED at myself!!!! Next I am going to try an exploding firework for the big pop in the back any ideas??????. I am obsessed with your videos, I can't believe a few days ago I wanted to give up but my will to make cakes for my family especially my grand daughters 1st bday cake in October over powered the negativity I was feeling.. the happiness it brings when I have accomplished one of your tutorials, the smiles and feedback from others is so inspiring to keep going.. Thank you for sharing! Accomplishments were your vanilla cupcakes turned into cinnamon cupcakes with a graham cracker lining, chocolate ganosh in the middle and a torched marshmallow frosting. Again I was amazed. I made your candy tutorial and I have made 3 orders since.. Your chocolate cake for a little boys bday decorated Willy woman style! They LOVED it!!
Elizabeth Marek says
Thank you so much for the kind words. I'm so glad my recipes are helping you! Please join my facebook group SUGAR GEEKS and post your photos! I'd love to see them!
Marwa says
I’m planning to use this on top of a cake , my question the rest of batter how to store it or keep it until the first patch take its lovely time in the oven 😊
Elizabeth Marek says
You should pipe everything while the meringue is still soft or it will set.
Jarina Branch says
Can I use foil instead of parchment paper?
Elizabeth Marek says
Unfortunately no, they will stick.
Jarina Branch says
For the pops, can you use wooded skewers? Because of this issue with the world, this is the only thing I have
Elizabeth Marek says
You definitely can use wooden skewers
Dorit says
I love the ones on the stick. The stick don’t burn in the oven? Do I need special sprinkles ? Are the big round ones with chocolate inside or that the only sugar ones ?
Elizabeth Marek says
The oven is not hot enough to burn anything, its more a dehydrator at this level. No special sprinkles required. I wouldn't use chocolate, they might melt.
Roxanne Voss says
is The recipe the same measurements you used in the video ? If not can I double this recipe if I’m wanting to do a bunch of pops ?
Elizabeth Marek says
Yes you can double it
Shannon says
Hi Liz,
I tried your meringue cookies recipe and they turned out quite oke.. they are only not as shiny as yours... could it be that my oven is too hot? Or I should have baked them just a little bit shorter?
The Sugar Geek Show says
Im not sure, most likely the meringue was not beaten enough. It needs to be very stiff to stay shiny and smooth
Sachini says
Can I use pasteurised egg white in substitute to egg white ?
The Sugar Geek Show says
Pasteurized egg whites do not whip up very well and are not as stable as fresh egg whites.
Pichit says
It buaetiful, I make it but Why did I bake and the color faded? so sad
The Sugar Geek Show says
They could have been baked for too long to the point that they were browning or the quality of your food coloring is not good
Linda says
For Christmas I used this recipe and made red and white striped cookies and flavored with peppermint extract! They were adorable and delicious. Today I made vanilla ones but made them lavender color for Easter
Nicolle says
Hi, I tried to make some pops they turn out beautiful except that they crack open ? why?
The Sugar Geek Show says
Your oven could have been too hot or you didn't bake for long enough and they were still wet in the center
Katy says
Hi, can I add lemone juice as acid. We dont have cream of tartar here. Is tehe another "acid" I could use if lemone juice is not good.
Thx
The Sugar Geek Show says
Here are some substitutes for cream of tartar https://www.healthline.com/nutrition/cream-of-tartar-substitutes