Go Back
+ servings
Did You Make This Recipe?Leave a rating and tell me how it went!
how to make meringue cookie recipe

Meringue Cookie Recipe

How to make crispy crunchy rainbow meringue cookies. So easy to color, flavor and pipe into different shapes. 
4.92 from 35 votes
Print
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
cooling: 1 hr 30 mins
Total Time: 1 hr 40 mins
Serves: 24 cookies
Calories: 11kcal

Ingredients

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

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. 

Nutrition

Serving: 1cookie | Calories: 11kcal (1%) | Carbohydrates: 2g (1%) | Sodium: 6mg | Potassium: 11mg | Sugar: 2g (2%)