October 23, 2023
Review RecipeMeringue Cookies
These airy meringue cookies are a classic cookie that have a satisfying crunch on the outside and a soft chewy inside that is sweet and delicate.
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There’s something so satisfying about biting into crispy, fluffy meringue cookies. These light and airy confections are made with just a few simple ingredients, and they’re perfect for any occasion.
Meringue Cookies Ingredients
There’s something about the crunchy texture combined with a light sweetness that makes meringues so distinct, yet still so delicious.
When taking a bite, you will taste the sweet, yet just slightly tangy taste of egg whites and sugar melting on your tongue in a creamy combination that’s downright heavenly.
You’ll need:
- 4 egg whites
- ½ teaspoon of cream of tartar
- ¼ teaspoon of salt
- 1 cup of powdered sugar
- ½ teaspoon of 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 This Meringue Cookies Recipe
While making meringues may seem intimidating, it really is quite easy.
All you need to do is beat the egg whites, adding the other ingredients along the way, until stiff peaks form.
The key to the delicious texture of these unique cookies is baking them at a low temperature and then leaving them in the oven to sit and cool once the oven is turned off.
Follow our easy steps to make these pillowy 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 let cookies sit in the oven 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, 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
Their airy texture and sweetness make these meringues the perfect companion to a cup of hot coffee or tea on a chilly day.
To really tantalize your taste buds, however, try serving them with thick and creamy yogurt or refreshing fruit salad. Meringue cookies also pair well with ice cream for an extra dose of sweetness.
These sugar-spun treats are such a delicious choice for an afternoon snack along with homemade hot chocolate. You could also add them to holiday cookie plates along with our Christmas pinwheels.
For more delicate confections, our jello divinity and church window cookies are colorful and delicious treats
MORE COOKIE RECIPES
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.
These chewy meringue cookies are crispy on the outside and fluffy on the inside, with a sweet flavor that will have you coming back for more. Plus, they’re easy to make and require only a few simple ingredients.
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.
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Meringue Cookies
These airy meringue cookies are a classic cookie that have a satisfying crunch on the outside and a soft chewy inside that is sweet and delicate.
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 24
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 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 prepared pan.
- Bake for 60 minutes, turn off oven and bake for an additional 90 minutes (up to overnight).
- Remove from oven and cool completely before storing in an airtight container or serve.
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, 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.
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 10mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg
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