Simple Meringue Cookies

These Simple Meringue Cookies will melt in your mouth and tantalize your sweet tooth! Simple Meringue Cookies | Sweet, ethereal, melt in your mouth cookies

Simple Meringue Cookies

Meringue cookies can be jazzed up with food colors and flavorings, but these are the most basic, simple meringue cookies. Only 4 ingredients and a few steps and these melt in your mouth gems will be ready to eat! Spotting this elegant Strawberry Meringues Recipe from Pint Sized Baker reminded me that an ordinary meringue can be the base for an amazing dessert as well as scrumptious cookies!

These meringue cookies will be incorporated into a fabulous Strawberry Eaton Mess dessert to be revealed on Sunday, so I didn’t add any vanilla to keep them a beautiful, pure white color. But just think of all the options: green for St. Patrick’s Day, pink with peppermint extract for Valentine’s Day, pastel colors for Easter!

Simple Meringue Cookies | Sweet, ethereal, melt in your mouth cookies

Tips for Making the Best Meringues

I’ve been making meringue since I was a teen. Lemon meringue pie was one of my specialties, and my family was brave enough to eat it! I’m not certain I knew all the tricks for the making the best meringues in those days, but I have learned a few tips  along the way. Use these guidelines for your own simple meringue cookies as well as to top cream pies and more!

  • Room temperature egg whites will give your meringue more volume and help the sugar dissolve more easily.
  • Superfine sugar will dissolve more easily than regular granulated sugar. If you don’t have any in your pantry, just whiz up some regular sugar in your food processor (not so much that it becomes powdered sugar, though).
  • For perfect meringues, add the sugar slowly. Don’t rush the process.
  • Make sure your mixing bowl and beater are scrupulously clean. Any speck of oil (this includes any egg yolk) will prevent the whites from becoming white and billowy.
  • So that you don’t get any egg yolks in your whites when separating your eggs, make sure to crack them on a flat surface (not the edge of your bowl) and separate them while cold (right out of the refrigerator). It’s also wise to not separate them over a bowl of egg whites as that almost always guarantees that a little yolk will contaminate the other whites and you ‘ll have to start over!
  • To keep them your perfect meringues a pristine white, not even a splash of vanilla was added, but feel free to include a little if that’s your preference. Simple Meringue Cookies | Sweet, ethereal, melt in your mouth cookies

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Simple Meringue Cookies

Serves 24 cookies     adjust servings

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Sweet, ethereal cookies made with just 4 simple ingredients.


  • 2 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • A pinch of salt
  • 1/2 cup sugar, superfine preferred, but not necessary


  1. Preheat oven to 225º. Line a baking sheet (or two) with parchment paper.
  2. Place egg whites into a mixing bowl and beat until frothy. Add the cream of tartar, the pinch of salt, and beat until soft peaks form. With mixer running, slowly add sugar, one tablespoon at a time until sugar is dissolved and stiff peaks form.
  3. Pipe or scoop tablespoons of the meringue onto the prepared baking sheet, spacing approximately 2 inches apart.
  4. Bake for 45 minutes, then turn oven off. Without opening the door, let stand in oven for 1 hour.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 17kcal Calories from fat
% Daily Value
Total Fat 0g 0%
Sodium 14mg 1%
Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 4g
Protein 0g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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1 review



  1. They are beautiful! While great as is, I can’t wait to see what you make with them:@)

  2. Claudia Lamascolo says:

    simple elegance!

  3. Thanks for all the great tips Liz. Meringues are so simple yet can be prone to failures if you don’t know how to work with the whites. Yours look perfect and I can’t wait to see how you use them!

  4. I spent Christmas 2005 in France with my family and ate 4.5 million meringues. I can’t tell you how many times I was scolded for choosing meringues over bread.

    But meringues are better.

  5. Thanks for all the great meringue tips, Liz. I’ve never made meringues, but I’ve certainly eaten my share. Yours are so pretty and white! Can’t wait to see what you have up your sleeve for your special dessert on Sunday. XO

  6. lizzy love these meringue cookies !
    I have to make my mom love yours pictures !

  7. These are absolutely beautiful Liz! I’ve always wanted to make them – and my husband wishes I would too! I am inspired 🙂

  8. They are beautiful and perfect, Liz.

  9. These look perfect Liz and bright white! Great tips. I rarely make meringue cookies even though I enjoy them. I just never have the patience to wait but love to indulge!

  10. Love the color Liz, and appreciate your tips. When I made meringues they were almost like dust, they crumbled like crazy.

  11. Jai Want says:

    This post is mind blowing. This is quite informative.

  12. How pretty and delicious looking Meringue Cookies. I love sweet stuff and I know I will love these melt in your mouth cookies.

  13. I’ve always loved meringue cookies and these are just gorgeous!

  14. Your meringues look absolutely perfect!

  15. Meringue cookies are my nemesis. I love them so much but have yet to make good ones myself. They always come out gooey and sticky to the touch. I do live in a more humid climate (right off the coast), so perhaps that is part of the problem. Yours are so beautiful, it has motivated me to keep trying!

    • Just want to say…..humidity is not good for meringues. My daughter lives in Louisiana. They do not turn out down there, even in the air conditioned house. I have to make them where we live…in Wisconsin, and bring them down. Good luck

      • Thanks, for that tip! I’ve always lived in the Midwest, and usually make them in the fall and winter. Enjoy your weekend—hoping for a Packers win on Monday!

  16. Simple is often good. Your meringues are such a pretty shape.

  17. These are really pretty and I look forward to the big reveal.

  18. TheKitchenLioness says:

    Dear Liz, these meringues of yours look amazing and I love all your helpful tips on how to achieve the best results when making them!
    Very elegant and every time I see meringues I remember the days when I was a kid and used to buy them every once in a while as a little treat at my favorite bakery.

  19. Great post Liz! I always make meringues for Passover and can’t wait to try this version! Good tips! And pretty as always!

  20. Your tips are terrific, Liz. Thank you for the keeper recipe. I hope..maybe I should pray =) to make my meringues as pristine white as yours…Unless, of course, I add pink food coloring!

  21. Thanks for your tips for make the perfect meringue! I made once but they aren’t very good. Nex time I will follow your advices. xo

  22. These meringues are so simple and beautiful!!

  23. Heather says:

    How many calorues are in theses babies

  24. I just made these yesterday and it was my first time using my stand mixer and they came out perfectly! They were crispy on the outside and chewy on the inside and light as a cloud. They tasted just like the ones I usually buy at the store! Thanks for the awesome recipe!!!

  25. Hi Liz, can you color them?

  26. My meringues are in the oven as I write this and as I was going over the recipe again I noticed that you didn’t mention when to add the “pinch of salt”. I’m hoping my meringues will be ok without it, but if I make these again, at which part of the recipe do I add the salt? Thanks!

    • Oops, thanks for catching that, Melanie. You’re meringues will be just fine without the salt. It’s added at the beginning with the cream of tartar. I’ve edited the recipe. Hope you enjoy!!!

  27. These are great! I wanted to make some because my friend did and they were sooooooo good. I added purple food coloring, they taste great! Thanks for the tips, they made it easy for a newbie like me.

  28. Done it. Mine was kinda gritty because I used not so refined sugar. And I’m lazy to grind the sugar😉. But the consistency was great. Im sure I’ll do this again. It’s very easy. Wish I could post the pic. They look lovely

  29. Bethany McFadden says:

    I am using your recipe as a base recipe for Thanksgiving. The difference is I’m flavoring mine. I’m using -vanilla extract -coffee extract -peppermint extract -cocoa powder and (suggested by another website) strawberry jam. Can you give me any tips on how much flavoring to put in? Thanks.

    • I think you can get away with up to 1 teaspoon of vanilla extract. Peppermint is much stronger so I’d go light on that. Add 1/4 teaspoon and if you take a whiff and think you want a stronger flavor, maybe up to 1/2 teaspoon. I’d start with a half teaspoon of coffee extract, but like the vanilla, you could probably go to a full teaspoon. For cocoa, I’d try about 1 1/2-2 tablespoons. Not sure about the jam, but it sounds like a fun idea! I’d look at some other flavored 2 egg meringue recipes and see if these sound reasonable. Good luck!!!

  30. Andrea Roach says:

    Quick question. Can I use egg whites from the carton? I know this is lazy but I hate wasting the yolks.

    • Hi, Andrea,

      From what I’ve read, those egg whites are pasteurized and won’t whip as well as non-pasteurized egg whites. You could certainly try, you’d need to whip them longer and up the cream of tartar, but I’m not sure you’ll be happy with the results. You can add the extra yolks to scrambled eggs or make a small batch of creme brulee. Hope this helps. Have a wonderful Thanksgiving!!!

  31. I have given 4 stars because they are still in the oven. Very easy to make. Beautiful white color. I sprinkled cinnamon sugar on them to meme them a little prettier.

  32. I want to make some for Christmas day. How far in advance can they be made?

  33. Just a quick tip about meringue. I am a Wilton Cake Decorating Instructor. The second course is all about royal icing flowers. When I first made royal icing I couldn’t get it to keep its form. The flowers lost their shape and turned into blobs. I couldn’t figure out why I couldn’t mix confectioner’s sugar, meringue powder and water and have it turn out perfectly when I can bake anything perfectly. At an instructor’s seminar, I asked one of the other instructor’s what I was doing wrong. The answer…..wash everything that will touch the meringue thoroughly and then wash it with white vinegar. Including the beaters, bowl, measuring spoons & cups, spatulas, decorating tips, etc. I do this every time I make royal icing and it has turned out perfectly each time. Remember to rinse the vinegar off everything before using it. Don’t let the vinegar stay on anything metal for more than a few seconds since it is an acid. The vinegar cuts any grease residue. The meringues are in the oven but they piped beautifully. I sprinkled blue, silver and gold sugar crystals on the white ones. I tinted the other half a light green and sprinkled white nonpareils on them. I used a cupcake swirling tip to pipe all the meringues.

    • What a great tip, Heidi! I knew about keeping utensils, etc, free of grease when whipping egg whites, but never thought about problems with meringue powder, too. I hope your meringues are as beautiful as they sound!!! Thank you!

  34. These meringues are so easy to make. Turned out perfect. Room temp whites definitely beat up beautiful!! Thank you!! I grew up wth these for 63yrs. These are prettier than my Mom’s!!

  35. When would be a good time to add the coloring, if you wanted tho tint the meri gue?

  36. these are so pretty! Happy New Year Liz and family!

  37. I made the and they came out lovely and crunchy on the outside, but sticky and chewy on the inside. I just put them back in the oven to cook them longer hoping that the centers will dry out. Has this happened to anyone else, and we’re you able to fix them?

    • Hi, Jane,
      Is it really humid where you are? Meringues can absorb moisture from the air—and sticky middles will result. Cooking them longer (at a low temp) should help dry them out. And you can always turn the oven off and leave them in the oven overnight (where it’s nice and dry) to ensure they’re crisp. Hope this helps!


  1. […] (For great tips from my baking friend Liz on separating eggs and beating egg whites, click here. […]

  2. […] adapted from That Skinny Chick Can Bake. Click the link to read her tips for baking […]

  3. […] Recipe adapted from That Skinny Chick Can Bake. Click the link to read her tips on baking […]

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