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Top-down view of baked meringue cookies served on a plate, with some stored in an airtight container beside them.

Easy Meringue Cookies

Delicate and airy, easy meringue cookies are crisp on the outside with a melt-in-your-mouth center. Perfect for a light treat, they pair well with fresh fruit, whipped cream, or a drizzle of chocolate, adding elegance to any dessert spread.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 80 cookies
Calories 21 kcal

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.
    Top-down view of egg whites being whipped in a stand mixer, with soft peaks forming. A tablespoon of sugar is ready to be added gradually.
  • 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.
    Top-down view of egg whites at the stiff peak stage in the mixer bowl, showing the shiny and thick meringue mixture.
  • 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.
    Top-down view of meringue mixture being piped into small rosettes on parchment-lined baking sheets using a star-tip piping bag
  • Bake for 1 hour, then turn off the oven and let the cookies cool inside without opening the door (1-2 hours).
    Top-down view of meringue cookies slowly baking in the oven set to 225°F.
  • Store in an airtight container, away from heat and moisture.
    Top-down view of baked meringue cookies served on a plate, with some stored in an airtight container beside them.

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.