Sweets

Dec 22, 2015

Meringue Cookies

Prep Time: 10

Cook Time: 1

Cooling time: 1

BY: Kylie Mazon-Chambers

5 from 2 votes

These light and airy cookies literally melt in your mouth.

jump toRECIPE

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These light and airy meringue cookies literally melt in your mouth. To make sure that your egg whites reach maximum volume make sure that all of your equipment is clean and that no parts of eggshell have made their way into the whites. I like to add cream of tartar because it helps to strengthen the proteins of the egg whites to ensure a stiff meringue but it can easily be omitted.

A meringue is properly whipped when it stands in stiff peaks when the whisk is removed from it. You should be able to flip the bowl upside-down without it falling out. This recipe is made using the French method where the egg whites are beaten until frothy and the sugar is slowly added and baked to a crisp. You’ll find similar techniques in these mini pavlovas with mixed berries or chocolate custard s’mores cups which is another favorite around here.

	Why You’ll Love This Recipe
	Great texture. Light, crisp, melt-in-your-mouth texture that feels effortless and elegant.
Customizable. Easy to customize with extracts, food coloring, chocolate drizzle, or sprinkles

What is Meringue?

Meringue is a light and airy dessert mixture made by combining whipped egg whites and sugar. It can be used for decor, cookies, pavlova or toppings. There are three different methods of making meringue:

French – French meringue is an uncooked method where the egg whites are beaten until frothy then sugar is slowly added until it dissolves and the mixture forms stiff peaks. While the least stable of the three methods it’s also the lightest.
Italian – This is the most stable of the meringues. It is made with a sugar syrup heated to the soft ball stage (326ºF – 340ºF) and slowly beaten into the frothy egg whites.
Swiss – Swiss meringue is thicker and a firm meringue. It’s made by stirring egg whites and sugar together in a bowl set over boiling water (the double boiler method).

Key Ingredients in This Recipe

Egg whites – Meringue only uses the egg whites – not the yolks so I recommend saving the yolks to make a creamy custard like this creme brûlée recipe. Let the egg whites stand at room temperature for 30 minutes before using them. Oddly enough older egg whites make for the best meringue.
Sugar – After the egg whites are frothy the sugar is slowly added with the mixer speed to high a few tablespoons at a time to ensure it fully dissolves into the recipe. I use granulated sugar though some prefer a finer sugar to ensure it dissolves.
Cream of tartar – While traditional meringue does not require the addition of cream of tartar, it mimics the chemical reaction that occurs when using a copper bowl to whisk whites which people believe makes the whites more stable and less likely to deflate. Think of it as adding reinforcements so that you are less likely to screw it up!

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Meringue Cookies

Beat egg whites. Preheat the oven to 225°F (110ºC). In a medium mixing bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites with cream of tartar on high speed until foamy and soft peaks form.
Slowly add sugar. Gradually add the sugar, 2 tablespoons (25g) at a time, beating consistently until the sugar is completely dissolved and the egg whites are glossy and stand in stiff peaks. (If desired, gently fold in chocolate chips).
Drop or pipe meringue. Drop round spoonfuls of the meringue batter (if added chocolate chips) or pipe through a pastry bag, 1-inch (2.5cm) apart on waxed paper on a cookie sheet.
Bake the meringue. Bake until the meringues are firm and they easily lift off of the waxed paper, about 1 hour.
Let cool in the oven. Turn off the oven and let the cookies stand in oven with door closed until cool, dry and crisp, for at least an 30 minutes to an hour.
Store. Store in an airtight container.

Special Equipment

While I prefer the control a stand mixer fitted with a whisk attachment offers, a hand mixer can also be used to make the meringue batter. If you’re ok with a serious arm workout you can also use a whisk, though it will take much longer.

Lining the baking sheets with parchment paper keeps the meringues from sticking and adds another layer of protection from direct heat. It also helps to keep the bottoms from getting scorched as the meringues cook.

How to Add flavoring and color to Meringues

For a variety of flavorings after adding all of the sugar, add 1/4 to 1/2 teaspoon of flavoring. I like adding vanilla extract or peppermint extract but you can use any type of extract! If using a stronger flavor like peppermint then less is more.

You can also add food coloring to the meringues batter. Gel food coloring works best for tinting without affecting texture.

Swaps and Substitutions

Sugar: Rather than using granulated sugar you can also use superfine sugar, it will dissolve in to the egg white mixture faster.
Cream of tartar: Cream of tartar acts as a stabilizer by strengthening the egg white proteins. I use it as reinforcement so it can easily be omitted.

FAQ – Frequently Asked Questions

Why did my meringue cookies crack or turn brown?

This usually means the oven temperature was too high. Bake low and slow, and check with an oven thermometer for accuracy.

How do I store meringue cookies?

Keep meringue cookies in an airtight container at room temperature for up to a week. Avoid the fridge because it adds moisture and makes them chewy.

Why are my meringues sticky?

Stickiness usually comes from underbaking or humidity. Return them to a low oven for 10–15 minutes to dry out.

Can I make meringue cookies on a humid day?

The weather can affect the outcome of your meringues, specifically humidity. Humidity can soften meringues, but you can still make them, just bake them a little longer and let them cool in the oven to dry out.

How long do meringue cookies last?

Stored in an airtight container at room temperature, they’ll stay crisp for up to 2 weeks.

Can I add flavors or colors?

Yes. Use powdered flavorings or extracts (added sparingly so the liquid doesn’t deflate the whites). Gel food coloring works best for tinting without affecting texture.

Can I pipe these into different shapes?

Yes! While I drop them onto a baking sheet if adding chocolate chips you can pipe the batter into stars, kisses, rosettes, and even mini wreaths. Just keep shapes uniform in size so they dry evenly in the oven.

Other Recipes to Try

If you enjoy this meringue cookie recipe, I recommend checking out some of these:

Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!