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Easy Meringue Cookies Recipe: Light, Crisp, and Melt-in-Your-Mouth Treats

A close-up of several perfectly piped, white meringue cookies stacked on a small white plate.
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I am so glad you are here to learn how to make these classic meringue cookies. They are light, airy, perfectly sweet, and surprisingly easy to make. This recipe is a guaranteed family favorite that looks impressive on any dessert table.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup superfine sugar (caster sugar)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • Optional: Food coloring or sprinkles for decoration

Instructions

  1. Preheat your oven to the lowest setting, usually between 170°F and 200°F (75°C to 95°C). Line two large baking sheets with parchment paper.
  2. In a very clean, grease-free bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form.
  3. Gradually add the superfine sugar, about one tablespoon at a time, while continuing to beat on medium-high speed. Wait about 30 seconds between each addition. This slow addition is key to stable meringue.
  4. Once all the sugar is added, increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules. Beat in the vanilla extract.
  5. If you want colored meringues, gently fold in a drop or two of food coloring now. Do not overmix.
  6. Transfer the meringue to a large piping bag fitted with your desired tip (a star tip works well for classic meringue kisses).
  7. Pipe small mounds or shapes onto the prepared baking sheets. If you are making festive shapes like Christmas trees, pipe them carefully.
  8. Place the baking sheets in the preheated oven. Bake low and slow for 1 to 1.5 hours, depending on the size of your cookies. They should feel dry to the touch.
  9. Turn off the oven, but leave the meringue cookies inside with the oven door slightly ajar (prop it open with a wooden spoon) for at least 1 hour, or until completely cool. This slow cooling prevents cracking and ensures they are perfectly crisp.
  10. Store the finished, cooled meringue cookies in an airtight container at room temperature.

Notes

  • Make sure your mixing bowl and whisk attachment are completely free of any grease or egg yolk; fat prevents the egg whites from whipping properly.
  • For the best results when making these melt-in-your-mouth cookies, use room temperature egg whites.
  • If you do not have superfine sugar, pulse regular granulated sugar in a food processor for about 30 seconds until it is finer.
  • These delicate piped cookies are naturally gluten-free, making them a great option for dessert table cookies.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-meringue-cookies-recipe/

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