Print

The Ultimate Easy Meringue Cookies Recipe: Light, Crisp, and Perfect Every Time

Close-up of freshly piped, creamy white meringue cookies arranged on parchment paper.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make light, airy meringue cookies that are crisp on the outside and melt in your mouth soft on the inside. This simple French meringue method is foolproof for beginners.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to the lowest setting, usually between 175°F and 200°F (80°C to 95°C). Line two large baking sheets with parchment paper.
  2. Ensure your mixing bowl and whisk attachment are completely clean and free of any grease. Add the room temperature egg whites and salt to the bowl.
  3. Begin whipping the egg whites on medium speed until they become foamy. Add the cream of tartar and increase the speed to medium-high.
  4. Once soft peaks form (the peaks curl over when you lift the whisk), slowly begin adding the granulated sugar, one tablespoon at a time, waiting about 30 seconds between additions. This slow addition is key for stable meringue.
  5. Continue beating on high speed 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. This process takes about 8 to 10 minutes total.
  6. Beat in the vanilla extract on low speed just until combined.
  7. Transfer the meringue to a piping bag fitted with your desired tip (a large star tip creates classic meringue kisses).
  8. Pipe small mounds or kisses onto the prepared baking sheets, leaving about one inch between each cookie.
  9. Place the baking sheets in the preheated oven. Bake (dry) for 1.5 to 2 hours, depending on the size of your cookies and your oven’s temperature accuracy. The goal is to dry them out, not brown them.
  10. Turn off the oven, but leave the meringue cookies inside the closed oven for at least 1 hour, or preferably overnight, to cool completely and ensure they are crisp all the way through.
  11. Remove the cookies once fully cooled. Store them in an airtight container at room temperature.

Notes

  • For Jello Meringue Cookies: Omit the vanilla extract. Add 1 tablespoon of flavored Jello powder along with the last additions of sugar for color and flavor.
  • For Peppermint Meringue Cookies: Omit the vanilla extract. Add 1/2 teaspoon of peppermint extract and a few drops of red food coloring (optional) during the final mixing stage.
  • If your meringue looks wet or weepy after baking, your oven temperature was likely too high, or you did not bake them long enough to dry completely. Patience during the drying phase is essential for that perfect texture.

Nutrition

Find it online: https://delishdiarist.com/easy-meringue-cookies-recipe-light-crisp/