There’s something magical about whipping up meringue cookies. Just a few simple ingredients—egg whites, sugar, and a pinch of cream of tartar—transform into delicate, airy confections with crisp exteriors and melt-in-your-mouth centers.
I remember the first time I made these. I was skeptical that such a minimal recipe could deliver anything impressive, but one bite of their crunchy sweetness proved me wrong. Plus, they look like little clouds on a baking tray!
What makes these meringue cookies special is their versatility. You can keep them simple, or add a touch of vanilla, almond extract, or even a swirl of food coloring to make them your own.
They’re perfect for any season, but I especially love making them during the holidays. They’re light, and festive, and pair wonderfully with yummy Chocolate Covered Strawberries. And the best part? They require minimal effort but look like they belong in a fancy bakery.
Give them a try, and don’t forget to share how you customize yours!
Why You Will Love This Recipe?
- Effortless Elegance: These cookies look impressive, yet they’re incredibly easy to make with just a few ingredients.
- Customizable: I love adding different extracts or even a dash of food coloring to match any occasion or holiday.
- Light & Sweet: They satisfy your sweet tooth without feeling heavy—perfect for a guilt-free treat.
- Fun to Make with Kids: Whipping up the meringue and piping the cookies can be a fun kitchen activity to enjoy with little ones.
Easy Meringue Cookies
Equipment
- Ateco 846 piping tip
- Large piping bag
- Stand Mixer
Ingredients
- ½ tsp cream of tartar
- 4 large egg whites room temperature
- 1 cup granulated sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 225°F (105°C) and line a large or two regular-sized baking sheets with parchment paper ans set aside.
- In a clean, grease-free bowl, combine 4 egg whites, ½ teaspoon cream of tartar, and ⅛ teaspoon salt.
- Using a mixer on low, beat until foamy.
- Gradually increase the speed to high, adding 1 tablespoon of sugar at a time until 1 cup (200g) of sugar is fully incorporated and dissolved.
- Continue beating until stiff, shiny peaks form.
- Mix in 1 teaspoon vanilla extract and, if desired, food coloring or other extracts.
- Transfer the mixture into a piping bag fitted with a large star tip.
- Pipe the meringue onto the prepared baking sheets.
- Bake for 1 hour, then turn off the oven and let the cookies cool inside without opening the door (1-2 hours).
- Store in an airtight container, away from heat and moisture.
Notes
- Check the sugar has dissolved by rubbing the mixture between your fingers.
- Meringue cookies won’t spread, so place them close together on the baking sheet.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 21 kcal |
| Carbohydrates | 5 g |
| Protein | 1 g |
| Sugar | 5 g |
