Adriana and I have a slight infatuation with meringue cookies. We can eat a box a day! Don’t judge! 🤪
Join us as we make some light, crispy and oh so delicious meringue cookies!
Easy Meringue Cookies
- 3 medium eggs [whites only]
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1/2 cup of granulated sugar
Equipment: standing mixer, whisk attachment, piping bag, star tip, parchment paper, 2 cookie sheets.
- If you do not have a piping bag and tip, you can use a Ziploc bag and just cut off the corner about 1/2 inch. You can also use a small spoon and free form them. Make it your own – have fun.
- You can use cold or room temperature egg whites.
- Store the cookies in an airtight container for up to 2 weeks.
- You can decorate the cookies before you bake them by topping them off with sprinkles.
- You can change the color by adding a drip or two of food coloring right before you are finished mixing.
- Feel free to add vanilla for more flavor.
- Preheat your oven to 225 degrees F and line a cookie sheet with parchment paper.
- Separate the egg whites carefully into the mixing bowl.
- Beat the egg whites on medium speed for about 2 minutes.
- Add the cream of tartar and a pinch of salt.
- When the mixture starts to foam, slowly increase speed and gradually add the sugar. One tablespoon at a time.
- Once the meringue starts forming and it looks thick and shiny, about 5-7 minutes, turn the mixer off but slowly.
- Spoon the meringue into a piping bag [see tips above] with a star tip and pipe it into a swirl one cookie at a time; about 2 inches apart.
- Place the baking sheet into the preheated oven and bake for about 45 minutes. Check on it at about 30 minutes to make sure it did not start browning. You want the cookies to be light and airy but not burned.
- Turn the oven off and leave the cookies in the warm oven to dry out for another 1-2 hours. You will know they are ready when you try to take them off the parchment paper and they easily come off. If they are stuck, they need more time. Otherwise they will be chewy.