Meringue Cookie Recipe

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. 



how to make meringue cookie recipe

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. 

meringue cookie recipe

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. 

meringue cookie recipe

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!

meringue pop



Meringue Cookie Recipe

how to make meringue cookie recipe
How to make crispy crunchy rainbow meringue cookies. So easy to color, flavor and pipe into different shapes. 
Servings: 24 cookies


Meringue Cookie Ingredients

  • 3 egg whites fresh
  • 1/4 tsp cream of tartar
  • 5 oz sugar
  • 1/2 tsp vanilla or other flavoring
  • 1 pinch salt


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. 


Serving: 1cookie | Calories: 11kcal | Carbohydrates: 2g | Sodium: 6mg | Potassium: 11mg | Sugar: 2g
Course: Dessert
Cuisine: American
Keyword: meringue cookie
Calories: 11kcal
Author: Elizabeth Marek

how to make rainbow meringue cookie recipe

60 comments on “Meringue Cookie Recipe

  1. Wow, these are beautiful ♡ are they soft or crispy inside? Thank you for posting 🙂

  2. Are meringue cookies the same as macaroons?

  3. Hi,
    How long in the dehydrator and at what temperature? Your meringues are beautiful!
    Thank you ~ G

  4. How much is 5oz in cups? I been researching online and I am getting different measurements for sugars. Thanks!

  5. 5 stars
    Thanks for sharing. I can’t wait to try this. One question can a glass bowl be used in place of a stainless steel bowl?

  6. 4 stars
    Hi Liz. In your written instructions you say to add salt along with the cream of tartar and flavoring but salt is not called for in the recipe. Should we be using salt for this recipe and if so how much?

  7. Hi I had a big problem. I followed every step to the point. When it was time to pre heat the oven I realized that there was no 107 degree Celsius. It’s a gas oven. The temperature around the knob said, min , , ,150, ,160, ,180, ,200, ,220 , , max. Well I put it in minimum and kept it in . In 25-30 mins it got burned. Any solution ??

    1. It’s supposed to be 170F not celcius. 170 in Celcius is about 76. Basically the lowest possible temperature on your oven is what you want.

  8. wow…..wonderful video,can cream of tartar be replaced,if yes, with what other stabilizer.well done.

    1. I don’t know of an alternative replacement but you can leave it out. The meringue cookies will not be as stable and can crack just fyi

  9. 5 stars
    Thanks Liz for this wonderful blog. I tried the meringue flowers and they looked good but both times they were a bit sticky even though I baked as instructed, left in in the oven overnight. I baked for 90 min as the flowers were 2-2.5 inches. Should I bake longer or at a higher temperature? Thanks!

    1. Not a higher temperature but longer, yes. I just baked some flowers and left them in the oven for 2 hours, then turned off the oven and left them in overnight. They should be totally dry in the middle and not soft.

  10. Love this! 💕 I tried doing it but it changes its color from white to slightly brownish white? Hahaha are there any solutions? Thank you 😘

  11. Hi in the recipe it says 5 oz sugar but in the writing it says 2 ozs please could you clarify

  12. Can I grind freeze dried raspberries and add to batter any idea how much. I thought it would color and flavor. Thank you

  13. 5 stars
    Love your recipes – can I use carton egg whites or do they have to be fresh?

  14. Hello, I’m wanting to weigh my ingredients, what weight egg whites do you use? Thanks

    1. For meringue cookies, fresh egg whites are recommended. Boxed egg whites do not whip up so well. One fresh egg white weighs 1 oz (about)

  15. Thanks for sharing this recipe. I’m trying it out right at the moment. What’s the best way to do if you have left over meringue. Should you leave it in the piping bag or should pipe all of them out? If you have to pipe them, is that okay to leave it on the tray until it’s time to bake? Thanks Liz!

  16. Hello! Do you know how long would it take with a hand mixer? Thank you for the recipe – your vanilla cake recipe produced the best cake I’ve ever made!! I’m such a fan of your work 🙂 Thanks, Bianca

  17. Definitely want to try this! Looks great! Quick question, do you have favorite food coloring for icing? Looking to make some cupcakes for an event this weekend and my daughter is wanting maroon/burgundy and navy blue. Any suggestions would be most appreciated. Thanks!

  18. Hi, I would love to try this. Is their a weight measurement for the whites.

  19. Hi, what tip did you use to great those beautiful colourful pops? Going to try these for my 2 girls rainbow party 🌈

  20. Hi liz I just made these cookies… easy and deliciousssss… I only have 1 question. Mine cake out perfectly crunchy but came right off the parchment paper but are a bit sticky on the outside. I have warm weather all year round
    … what can the issue be??

  21. Can I add cocoa powder to make chocolate meringue cookies? If so when do you add it?

  22. I’m so intrigued by these! I want to try to make them but I can’t really wrap my head around the consistency or what they would taste like. When I think of meringue, I think soft and fluffy not so much crispy.. !?

    1. It sounds like the meringue was not whipped to stiff peaks. Make sure you’re using fresh egg whites and whipping until they are very stiff.

  23. 5 stars
    Made thee yesterday and they were definitely a hit with my family! Recipe was perfect! Thanks again Sugar Geek! You’re the best!

  24. Hello and thank you for all your lovely recipes and tips!
    I tried your recipe and method the other day and the meringues came out perfectly. The next day however, they were tacky to the touch. I put them back in the oven for another 1/2 hour and they dried out again. TODAY, if you touch them, they completely turn to mush!! The pops cannot be lifted from the paper… so strange… has this happened to anyone?

    1. Either the centers were not completely dry or it is very humid in your area. If you are making pops they will need to dry out for much longer. I tend to pipe an extra meringue pop as a sacrifice to see if the center is fully dried out before taking out the whole batch.

  25. Hi Liz, I baked my meringues for an hour and left in the oven as suggested. In the morning, they are sticky. What can be done, please suggest?

  26. 5 stars
    Hi… This recipe turned out awesome… Thank you for sharing

  27. If you are adding a topping to a meringue cookie such as sprinkles do you do it immediately after piping but before baking? I can’t imagine there’s any other way to do it right? I’ve only tried meringue cookies twice and I’m ready to try to get a little fancier with piping and decor! Also this is one of the most helpful recipes I’ve read!

  28. 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.

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