Meringue Cookies

Meringue Cookies are delicate, dreamy little treats that look fancy but are surprisingly simple to make. They’re kind of part candy, part cookie, and part just on their own. If you’ve never made meringues before, this is a great beginner recipe that still results in an impressive dessert.

These crisp Meringue Cookies bake at a very low temperature, then dry out slowly in the oven to create that signature light, crunchy texture. They’re perfect on their own, served with fruit, or used to decorate desserts. Plus, they’re naturally nut-free and made with just a handful of pantry staples.

What I Love About This Recipe

• I love how simple and elegant these cookies are. With just egg whites, sugar, and a few basics, you get cookies that look like they came from a bakery. They’re light, airy, and melt in your mouth. Simple ingredients really shine here.
• These meringues are perfect for making ahead. Since they dry out completely, they store well and are great for parties, holidays (like Christmas, Passover, or Easter), or gifting. You can make them days in advance without worrying about freshness. That’s always a huge bonus.
• I love that this recipe is naturally nut-free, which makes it great for classrooms, parties, and sharing. No special swaps or adjustments needed. It’s a safe option that still feels special and fun.
• They’re also easy to customize. You can add color, shape them differently, or pipe them instead of spooning. Once you master the base, there are so many fun ways to make them your own. They don’t have a strong taste, but you can easily add other ingredients.

Equipment You May Need

• Stand Mixer or Hand Mixer – Whipping the egg whites to stiff peaks is much easier with a mixer.
• Baking Sheet – Two standard baking sheets are needed to give the meringues space to dry properly.
• Parchment Paper – Prevents sticking and makes cleanup easy.

Meringue Cookies Ingredients

• Egg Whites – Use large egg whites at room temperature for best volume and stability.
• Cream of Tartar – Helps stabilize the egg whites so they whip properly and hold their shape.
• Salt – Just a small amount to balance the sweetness.
• Powdered Sugar – Sweetens the meringues and creates a smooth, glossy texture.

How to Make Meringue Cookies

Step One: Prepare the Oven and Pans
Preheat the oven to 200°F. Before turning it on, move one oven rack to the upper third of the oven and the other to the lower third. Line two baking sheets with parchment paper and set aside.

Step Two: Beat the Egg Whites
Add the egg whites, cream of tartar, and salt to a mixing bowl. Beat on medium speed until the egg whites start to look foamy, about 1 to 2 minutes. Increase the speed to medium-high and continue beating until the whites become thick and opaque, another 1 to 2 minutes.

Step Three: Add the Sugar
With the mixer running on medium-high, slowly add the powdered sugar about 1 tablespoon at a time. Continue beating until the egg whites are shiny and stiff peaks form, about 4 to 6 minutes.

Step Four: Shape and Bake the Cookies
Using a small spoon, drop little mounds of the meringue onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of the spoon to create peaks and indentations so they look like little clouds. Bake for 2 hours, then turn the oven off and leave the meringues in the oven for an additional 1 to 2 hours, or until completely dry and crispy.

Meringue Cookies FAQ

How should I store Meringue Cookies?
Store meringue cookies in an airtight container at room temperature. Keep them in a cool, dry place to maintain their crisp texture. Avoid humidity, as it can make them sticky.

Can I freeze Meringue Cookies?
Yes, you can freeze meringue cookies. Place them in an airtight container and freeze for up to 1 month. Let them come to room temperature before serving. Keep in mind, moisture can affect their texture.

How long will Meringue Cookies last?
Meringue cookies will stay fresh for about 1 to 2 weeks when stored properly in an airtight container at room temperature.

Substitutions?
You can switch up the flavor by using different extracts like almond, mint, vanilla, peppermint, cinnamon, maple, orange, or lemon. You can also add a little cocoa powder for a chocolate version or food coloring for fun variations.

Can I use low-fat ingredients?
Meringues are naturally low in fat since they are made primarily with egg whites and sugar. Avoid altering the sugar too much, as it’s essential for structure and stability.

What else can I add to this recipe?
Try folding in mini chocolate chips, crushed candy, or finely chopped dried fruit. You can also pipe them into different shapes or sandwich them with whipped cream for a more gourmet dessert.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – You can use aquafaba (chickpea liquid) instead of egg whites but I’m not sure how well it will turn out.

Vegetarian – Yes, this recipe is naturally vegetarian.

Low-Carb – Traditional meringues are high in sugar, but you can experiment with sugar substitutes designed for baking.

Gluten-Free – Yes, meringues are naturally gluten-free.

Hope you enjoy this Meringue Cookies recipe. Tell me in the comments if you made any changes.

If you like these Meringue Cookies, you may also like these simple Italian Sprinkle Cookies!