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Meringue Cookies
Meringue cookies are a light and airy confection that is crispy on the outside and chewy on the inside. This cookie recipe is both sweet and delicate.
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Meringue cookies are a pillowy delight. Crispy on the outside and chewy on the inside, these airy meringue cookies are a classic cookie that is both sweet and delicate. These beautiful meringue cookies are made with just a few simple ingredients, and they’re perfect for any occasion.
Love meringue desserts? Then you’ll definitely want to make Mini Lemon Meringue Pies, Coconut Macaroons, and Chocolate Meringue Pie.
Meringue Cookies Ingredients
You will need:
- 4 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup powdered sugar
- ½ teaspoon almond extract, clear
Substitutions and Additions
FLAVOR: You can also flavor these simple cookies with a little bit of cocoa powder, mint extract, lemon extract, almond extract, etc.
COLOR: Add a drop of gel food coloring to the mixture to tint your perfect meringue cookies.
How to Make Meringue Cookies
STEP ONE: Preheat oven to 200°F, then line a cookie sheet with parchment paper.
STEP TWO: Add the egg whites to the bowl of a stand mixer with the whisk attachment.
STEP THREE: Beat for about 3 minutes or until a foamy consistency, then add the cream of tartar and salt.
STEP FOUR: Add the powdered sugar to egg whites, slowly sprinkling in 1 teaspoon at a time.
STEP FIVE: Beat for about 4 minutes or until stiff peaks appear and the mixture has a glaze-like finish.
STEP SIX: Add to a piping bag and pipe 2-inch-sized cookies about 2-inches apart on the prepared pan.
STEP SEVEN: Bake for 60 minutes, turn off the oven and bake for an additional 90 minutes (up to overnight).
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meringues as the suggested baking time approaches.
STEP EIGHT: Remove from oven and cool completely before storing in an airtight container or serving.
PRO TIP: If meringues become squishy or sticky from moisture in the air, put them back in the oven, and set as low as it will go (180°F is the lowest my oven will go), for about 15 to 30 minutes. This will redry out the cookies.
How to Serve Meringue Cookies
These sugar-spun treats are such a delicious choice for an afternoon snack along with a cup of coffee, tea, or some homemade hot chocolate. Their airy texture and sweetness also make these meringues the perfect companion to a bowl of ice cream for an extra dose of sweetness. They also look beautiful on a cookie tray for a celebration or get-together with friends and family.
Storage
ON THE COUNTER: These delicate cookies are very susceptible to moisture/humidity in the air. After removing them from the oven, allow them to cool (this should only take 10 to 15 minutes), and then immediately transfer them to an airtight container (I like to use a Ziploc baggie). Store in a sealed, airtight container on the countertop at room temperature for up to one week.
IN THE FREEZER: You can freeze meringue cookies, but you must be careful that when they defrost, they do not absorb any moisture, as this will soften the outside of the meringue. We would suggest putting them in airtight containers, layered with parchment paper.
Meringue cookies are a light and airy confection that will have you coming back for more. While making meringues may seem intimidating, it really is quite easy, and they only need a few simple ingredients. Thanks to their crunchy texture, there’s something so completely satisfying about biting into one of these delicate meringue cookies. The combination of slightly tangy egg whites and sugar melting on your tongue is a heavenly treat.
FREQUENTLY ASKED QUESTIONS
What do I do with leftover egg yolks?
Since this easy meringue recipe will leave you with leftover egg yolks, you can store them in an airtight container in the fridge for 2 to 4 days. Use them in scrambled eggs or an omelet so they don’t go to waste.
Can I make different flavors of these easy meringue cookies?
Classic meringue cookies can easily be changed into different flavors by adding a few drops of an extract flavoring of your choice.
Can I freeze meringues?
This airy meringue can be frozen although you have to make sure that when they defrost, they don’t absorb any moisture or the outsides will get too soft.
MORE RECIPES YOU’LL LOVE
Meringue Cookies
Meringue cookies are a light and airy confection that is crispy on the outside and chewy on the inside. This cookie recipe is both sweet and delicate.
Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup powdered sugar
- ½ teaspoon almond extract clear
Instructions
- Preheat oven to 200°F, then line a cookie sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer with the whisk attachment.
- Beat for about 3 minutes or until a foamy consistency, then add the cream of tartar and salt.
- Add the powdered sugar to egg whites, slowly sprinkling in 1 teaspoon at a time.
- Beat for about 4 minutes or until stiff peaks appear and the mixture has a glaze-like finish.
- Add to a piping bag and pipe 2-inch-sized cookies about 2-inches apart on the prepared pan.
- Bake for 60 minutes, turn off the oven and bake for an additional 90 minutes (up to overnight).
- Remove from oven and cool completely before storing in an airtight container or serving.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meringues as the suggested baking time approaches.
If meringues become squishy or sticky from moisture in the air, put them back in the oven, and set as low as it will go (180°F is the lowest my oven will go), for about 15 to 30 minutes. This will redry out the cookies.
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