Meringue cookies are light, airy, and melt-in-your-mouth treats made from just a few simple ingredients. They’re naturally low in fat and are perfect for anyone with a sweet tooth who wants a lighter dessert. These cookies have a crisp exterior with a delicate, slightly chewy center that makes each bite delightful.
With their simple ingredients—mainly egg whites and sugar—meringues are easy to whip up and can be flavored with vanilla, almond, or even a touch of peppermint. They’re ideal for any occasion, from tea parties to holiday gatherings, adding a touch of elegance and sweetness.
Why This Recipe Works
This recipe works because it’s straightforward yet results in perfect meringue cookies every time. By slowly beating sugar into whipped egg whites, you create a stable, glossy mixture that bakes up crisp and light. Cream of tartar is a small but essential addition, helping to stabilize the egg whites so they hold their shape and develop that beautiful, airy texture. Low, slow baking lets the meringues dry out without browning, giving them a pure, white color and smooth texture.
What makes this recipe so good is its versatility. You can keep the meringues plain for a classic taste or add different flavor extracts to switch things up. They’re naturally gluten-free and light, making them a crowd-pleaser for different dietary preferences. Plus, the process of making meringues can feel rewarding as the mixture transforms from simple egg whites to a fluffy, delicious treat that’s both beautiful and satisfying.
Ingredients
Egg Whites - The main base for meringues; gives the cookies their light, airy texture. Ensure no yolk mixes with the whites, as it can affect whipping.
Granulated Sugar - Sweetens and stabilizes the meringue. Superfine sugar can also be used for smoother results.
Cream of Tartar - Helps to stabilize and strengthen the egg whites. Substitute with a few drops of lemon juice or white vinegar if needed.
Vanilla Extract - Adds a hint of flavor to the cookies. Almond or peppermint extract can also be used for different tastes.
Salt - Balances the sweetness and enhances flavor. Just a pinch is enough.
Tips
- Use room-temperature egg whites for better volume.
- Make sure your mixing bowl and beaters are completely clean and dry.
- Add sugar gradually to ensure it dissolves fully and prevents grainy meringues.
- Bake at a low temperature to dry out the cookies without browning them.
- Let meringues cool in the oven to prevent cracking.
How to Serve
Meringue cookies are light, crispy, and slightly chewy inside, making them a delightful treat on their own or as part of a dessert spread. These cookies pair well with coffee, tea, or fresh fruit, adding a touch of sweetness to any occasion.
- Serve with a dusting of cocoa powder for a hint of chocolate flavor.
- Pair with fresh berries or a fruit compote for a bright contrast.
- Use as a topping for ice cream or pudding to add texture and crunch.
Similar Recipes
Instant Pot Chocolate Chip Cookies
Instant Pot Halloween Sugar Cookies
Meringue Cookies
Ingredients
- 3 large egg whites at room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue until the mixture is glossy and stiff peaks form.
- Add the vanilla extract and beat briefly to combine.
- Using a spoon or piping bag, drop or pipe small dollops of meringue onto the prepared baking sheet.
- Bake for 1 hour, then turn off the oven and let the meringues cool inside for 1-2 hours.
- Remove from the oven, let cool completely, and enjoy!
Nutrition
Notes
• Make sure your mixing bowl and beaters are completely clean and dry.
• Add sugar gradually to ensure it dissolves fully and prevents grainy meringues.
• Bake at a low temperature to dry out the cookies without browning them.
• Let meringues cool in the oven to prevent cracking.
A classic recipe for meringue cookies!