Simple Meringue Cookies
Meringue cookies are light, ethereal cookies made with only 4 ingredients! These egg white cookies will melt in your mouth and tantalize your sweet tooth!
This easy meringue cookie recipe will become one of your favorites. Make a batch whenever you have leftover egg whites! I’ll guide you through the process so your first attempt will be perfect!!
Why You Should Make
- This meringue cookie recipe can be jazzed up with food coloring and flavorings, but these are the most basic, simple meringue cookies.
- Only 4 ingredients and a few steps and these gems will be ready to eat!
- Spotting this elegant Strawberry Meringues Recipe from Pint Sized Baker reminded me that an ordinary meringue cookie recipe can be the base for an amazing dessert as well as scrumptious egg white cookies!
Ingredient Notes
- Egg Whites – make sure they’re at room temperature
- Cream of Tartar – the acid helps stabilize the egg whites. PRO-Tip: Use twice as much white vinegar or lemon juice as a substitute if you don’t have any cream of tartar.
- Pinch of Salt – salt is crucial to enhance the flavor of desserts
- Superfine Sugar – superfine sugar is preferred as it dissolves into the egg whites a bit easier, but I’ve had success numerous times with regular, granulated sugar. If your market carries Domino sugar, you can find their superfine sugar in the baking aisle. You can also make your own by processing sugar in the food processor for 30 seconds (but there is some research that says making your own will not result in the same quality as purchased superfine sugar).
A Versatile Easy Meringue Cookies Recipe
These meringue cookies will be incorporated into a fabulous Strawberry Eton 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 with these egg white cookies: green for St. Patrick’s Day, pink with peppermint extract for Valentine’s Day, pastel colors for Easter! A fun cookie any time of the year!
Expert Tips:
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 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, make pavlova, and more!
- Room temperature egg whites will give your meringue cookies more volume and help the sugar dissolve more easily.
- Make sure to whip the egg whites to soft peaks before adding any sugar.
- Superfine sugar (affiliate link) will dissolve more easily than regular granulated sugar.
- My mom taught me to rub some of the whipped meringue between my fingers to feel for sugar granules. You may feel a few, but most should be dissolved for the best results.
- For perfect meringues, add the sugar slowly. Don’t rush the process. Add one tablespoon at a time and give it a minute or so before adding more.
- PRO-Tip: 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 your egg white cookies a pristine white, not even a splash of vanilla was added, but feel free to include a little if that’s your preference. Vanilla meringue cookies are also wonderful to eat on their own or use in a recipe!
- Cooled Vanilla Meringue Cookies can be stored 2 weeks or longer in an airtight container at room temperature and longer if they’re in the freezer.
How to Make
- Whip egg whites until foamy.
- Continue beating whites until soft peaks form, then slowly add sugar and beat to form stiff peaks.
- Pipe or drop meringue onto parchment-lined baking sheets.
- Bake as directed.
Use your simple meringue cookies to make this layered Strawberry Eton Mess, made with crushed meringues, whipped cream, and berries.
What to Make with Leftover Egg Yolks:
You can always add some extra yolks to a big batch of Sunday morning scrambled eggs, but here are some more egg yolk recipe ideas for you. Any creme brulee recipe will work like my Classic Creme Brulee which uses 7 egg yolks or my White Chocolate Creme Brulee which uses 4 yolks. Irish Cream Pots de Creme uses 6 egg yolks. You’ll be set with two marvelous desserts if you make these simple meringue cookies, then a rich dessert made with the leftover yolks!
Frequently Asked Questions
The goal is to keep your cooled and baked meringue cookies away from humidity. They should be packed in airtight containers and can be stored at room temperature, in the refrigerator, or in the freezer.
When stored in a cool dry place, meringue cookies stay fresh for up to 2 weeks. If frozen, they can last a couple of months.
Meringue can be very finicky. The most common reason for meringue failure is getting oil or grease into the egg white mixture. This can be from a little grease in the mixing bowl or beater or even a small speck of egg yolk contaminating the egg whites.
Plus, before beginning to add the sugar, the egg whites should be beaten until just foamy. Overbeating the egg whites until they look dry can also cause a meringue failure.
You May Also Like:
Here are some more recipes for what to do with extra egg whites. Plus, some other favorite desserts.
- Strawberry Meringues Recipe from Pint Sized Baker
- Lemon Souffle (Uses 9 egg whites)
- Layered Chocolate Meringue Cake (Uses 6 egg whites)
- Chocolate Velvet Pie with Meringue Crust (Uses 3 egg whites)
- Strawberry Souffle Recipe (Uses 4 egg whites)
- Fresh Strawberry Meringue Cake (Uses 7 egg whites)
- Chocolate Meringues (Uses 6-7 egg whites)
- Classic Lemon Meringue Pie
- More Best Dessert Recipes
- More Best Cookie Recipes
There are only four ingredients in these simple meringues! They’re really super easy to put together and will deliciously thrill your palate. I do not add vanilla as it will make these cookies less than pure white, but if that doesn’t bother you, add a quarter teaspoon pure vanilla extract. Other flavorings will work, too.
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Simple Meringue Cookies
Sweet, ethereal, easy meringue recipe made with just 4 simple ingredients.
Ingredients
- 2 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- A pinch of salt
- ½ cup sugar, superfine preferred, but not necessary
Instructions
- Preheat oven to 225º Fahrenheit. Line a baking sheet (or two) with parchment paper.
- Place egg whites into a mixing bowl and beat until frothy. Add the cream of tartar, and the pinch of salt, and beat until soft peaks form.
- With the mixer running, slowly add sugar, one tablespoon at a time until sugar is dissolved and stiff peaks form.
- Pipe or scoop tablespoons of the meringue onto the prepared baking sheet, spacing approximately 2 inches apart.
- Bake for 45 minutes, then turn the oven off.
- Without opening the door, let the meringues stand in the oven for 1 hour (so the total time in the oven is 1 hour and 45 minutes but it's only turned on for the first 45 minutes).
Notes
Egg whites will not whip properly if any grease is on the beaters or the bowl. or if any egg yolk has contaminated the whites.
Once your meringues have cooled to room temperature, store them in an airtight container.
Yield varies depending on the size of your meringue cookies.
Note: Meringues bake best on a dry day. Avoid baking on a humid day as the meringues can absorb the moisture from the air and become soft and/or sticky.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
2 cookiesAmount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
158 Comments on “Simple Meringue Cookies”
Is super fine sugar the same as powdered sugar
No, it’s more granular like regular sugar, but with smaller grains. Domino’s makes it and it’s in a plastic container that has a pour spout next to the other sugars in the baking aisle. Do you live in Iowa, Jeanne? I grew up in Ames!
They look scrumptious Will make them over the weekend 🙂
Can I use any flavring extract?
I hope you enjoy, Deb! Just use the same amount of your favorite extract (less is fine, but I wouldn’t add more).
Your tips and notes are always top-notch! Even for an experienced baker like me, they are a helpful reminder. And look at those perfect meringues! Such a lovely, light little bite.
Amazing recipe, turnout perfect!
Thank you very much!
The recipe seems to have worked really well, the meringue is light and crisp, but I’m not sure if I over salted them or not. Is there any reason otherwise why my meringues might’ve come out with a salted after taste besides adding too much salt? Is it normal for it to have a slightly salted aftertaste?
Yes, I think your “pinch” may have been a bit too generous. I’ve never noticed a salty taste. I hope you still enjoyed them as it sounds like your technique was spot on.
Can you use egg whites instead of fresh eggs?
Great question, Betty. I have not tested this, but it sounds like you can make meringues from those pasteurized grocery store egg whites. You will have to beat them much longer and you won’t get the same volume as from fresh egg whites. If you try please let me know how it goes.
Interesting that you mention this, I have not had good success with the grocery store egg whites, i always thought it was me!
hi, i was just wondering is could i use powdered sugar instead of regular sugar. thanks!
Good question, Bella. There are a couple of things to consider. First of all, the cornstarch in powdered sugar may make drier meringues. Plus you’ll need to use more powdered sugar for the same amount of sweetness. 1¾ cups of powdered sugar is needed to equal 1 cup of granulated sugar so you’ll need almost twice as much (that might be why the meringues are drier). You can certainly give it a try, but regular sugar is your best bet.
I had some leftover meringue from making lemon meringue pie. The only change I made in the recipe was cooking it at 275F (I skimmed the recipe and misremembered the temperature), and adding the sugar (granulated) at soft peaks per the pie recipe.
When they were done they tasted like slightly burnt (in a good way) toasted marshmallows.
10/10 recommend it
SO glad you made use of your leftover meringue!! Thanks for letting me know!!
I love how easy these are to make!! One of our favorite treats!!
What if I don’t have a mixer.Just have a hand mixer. I have 4 eggs whites in fridge. How do you measure 2 egg whites. Really want to make these. Please answer. Thank you.
Hi, Jean,
A hand mixer will work. Just make sure everything is very clean! Oil is the enemy of meringues. I usually break a whole egg and separate it into the yolk and the white by going back and forth in the shells over a bowl. I’m not sure what you mean about having 4 egg whites in the fridge? If they’re in a bowl, you could whisk them together, pour them into a measuring cup and eyeball what half that amount is….and use that much. Or one egg white is about 2 tablespoons so you can measure out 4 tablespoons of what you have. Does that make sense?? Good luck!!!
First time making these! Was hoping to use up the surplus of our farm fresh eggs and found it only takes 2, just TWO, eggs to make these! I also put a little vanilla and lemon extract in the mix and they are SO GOOD!!! Kinda weird, but good. My description would be really stiff cotton candy-ish! I’m going to make more and use more flavors!
Hi, Jen! So glad you enjoyed your meringues—and have fun playing with different flavors 🙂
Mine came out very soft and squishy, not stiff and crunchy like they should be. Maybe next time I should raise the temperature and see how that works. The taste was good, but they seem to not be cooked through inside. Despite the fact I baked them for almost and hour.
Hi, Eva, There are a couple of reasons this could happen. If your egg whites didn’t come to soft peaks before you started adding the sugar, they may not get crisp. Also, if you made them on humid day, they could have absorbed some of the moisture in the air and gotten sticky. You can try to salvage the sticky ones by putting them in a low oven (225) for an hour or so to see if some of the excess moisture will evaporate. Hope that helps!
These turned out perfect! I can’t wait to try out variations, like flavored meringue cookies! Thanks!
My cookies are sticking to the parchment paper
You can spray your parchment with Pam, Sandy. That should help. I use parchment from King Arthur Flour which has almost a glazed coating and nothing ever sticks.
these meringues came out perfectly crunchy and my kid loved it!
What is there not to love about meringues? Yours are exquisite. Your tips are always so helpful.
The meringues brownd to quickly… they tasted half decent but I wouldn’t make them again
Hi, Emily,
Is your oven calibrated? I bet it runs just a little hot. Hope you give them another try as this is a terrific recipe 🙂
I made these tonight I had 3 left over egg whites from making Aioli Mayo I used Erythritol instead of Sugar. A diabetic keto treat. They came out perfect even with the adjustments I made. Mahalo for sharing. Aloha
Thanks for the easy recipe! I made them abs they were perfect
So glad you enjoyed! Thanks for reporting back!!
Making meringue is so fun. I love how smooth and glossy it gets. Thanks for all the helpful hints. The cookies are so cute!
These meringues turned out fabulously. Made sour of the moment for a Valentine’s Day luncheon. Light. Crisp. Delicious!!
I made these cookies yesterday, and they were amazing. The taste of meringue was divine, and the texture was crunchy. My kids loved them.
Thanks!
I’m so glad, Gloria! Thanks so much for taking time to pass along your review 🙂
I love how simple these are, and delicious looking. I can’t wait to make them for my family. Thanks for sharing!
I loved how easy this is to make!! My kids can’t stop eating these!
These turned out perfectly! Such an easy treat and so delicious!
These are so much easier to make than you would think, and that’s a good thing because I will be making them again and again!
I found this recipe to be foolproof! They turned out light and airy and absolutely perfect!
Kids really enjoyed these!! Such a favorite treat at my house!
These cookies turned out so pretty, I love the presentation and how easy they are to make!
these are so pretty! I’m going to give this recipe to my daughters because the recipe is so simple, even they could do it
Hi my name is Alison and I will be doing this for a school proyect and I was wondering how do you know that they are ready to come out of the oven?
Hi, Alison,
Using my method of baking 45 minutes, then turning the oven off and letting them sit for another hour pretty much guarantees they’ll be cooked all the way. Even at a low temperature, 1 hour, 45 minutes is a long time for cookies to bake.
But another trick is to lift one off the parchment paper at the end of the baking time. If it comes off easily and the bottom is dry, it’s done. Good luck with your project!
Does the same baking method apply if I use a toaster oven to make these?
Hi, Sarah,
I’ve never used or owned a toaster oven, but if it keeps a good accurate temperature, I don’t see why they shouldn’t bake up nicely. Fingers crossed for you!
I use my toaster oven for these and I find the temperature is more accurate because it’s a smaller space and they cook up perfectly.
Hi Liz,
Meringues are my favorite treat. Im excited to try this recipe tomorrow but I’d like to add vanilla extract and was wondering how much to add? Also, is the cream of tartar necessary? Curious because it’ll keep me from making them until I get to the store.
Hi, Kerissa,
I’d add 1/2 teaspoon of vanilla. The cream of tartar stablizes the egg whites, so I’d definitely pick some up so you get perfect meringues the first time 🙂 Hope you enjoy!!!
Hi! I was wondering if it is needed to leave the meringues in the oven after they bake. Also, if it is needed, then what is the purpose for that? Thanks!!
Hi, Kaiya,
That step helps dry out the meringues so that they are crisp. Humidity can wreak havoc on meringues, so it’s another way to make sure they’re perfectly crisp and will melt in your mouth. If the texture doesn’t matter to you, you can certainly skip this step 🙂 Good question!
Best meringue recipe I’ve tried so far.
Thank you????
I’m SO glad! Thanks for reporting back!!!
Made these today with some leftover egg whites that were puzzling me! I made some ad how modifications, but I can’t believe how forgiving and lovely this recipe is! Seriously going to be my go-to meringue, even for pies, because I was eating it straight from the piping bag!
I had 6 egg whites (I had made custard last week) so I was going to try to measure out 4 tbsp, but they kind of all fell in the bowl. Then, I was measuring my sugar and was afraid of using the last cup in the house (in case the Queen visits?) so I swapped for confectioner’s sugar. That all said, it made a TON…. I misjudged my time and had to leave for school pickup before the cook time was finished, so I vented the oven for the drying cycle after only 35 minutes. When I came back, some bigger ones were still chewy, so I recooked them another 10 minutes, vented another hour, and they were perfect! In hindsight, the only thing I shouldn’t have done was leave them in while the oven re-pre-heated because the ones on the bottom rack got a bit toasty. But actually the brown ones taste so good, even if they’re not as angelic-looking!
Thank you for this easy peasy recipe/method even though I ended up off the rails, it worked!
You are a rock star!! Thanks for your thorough and terrific review 🙂
Update: these are amazing as a breakfast cereal topping, since they totally remind me of the tiny marshmallows some brands have.
Next time I have spare egg whites, I’m making minis specifically for that purpose!
Hi! extremely simple recipe, just a question is the oven temperature in Farenheit or Celsius?
The temperature is in Fahrenheit. You’re not the first to ask, so I’ll go make a note of it in the recipe. Hope you enjoy, Tania!
Made these for first time last night for a party. With your tips, these were amazingly simple to make, despite horror stories I’ve heard about the difficulty, and I am no baker for sure. My young kids even joke about me catching kitchen on fire and my “crispy cooking”-lol
They were a hit at party served plain and with berries and will be my new go-to dessert! My British husband is quite picky about desserts and these were perfect. Can’t wait to make them again!
Thank you!!!!!
Oh, I am so glad they worked so well for you, Tracy! Thanks so much for letting me know and happy new year to you!!
Hi, will make these as they they look great but is that 180 degs for a fan oven?
Hi, Lynda, the rule of thumb is to reduce the temperature by 25 degrees when using a convection/fan setting. I’d set the temperature at 200 degrees. I haven’t tried this recipe with my convection setting, but it should work. Hope you enjoy!
Liz, can I bake two cookie sheets at a time in the oven? In other words, will it affect the cookies if they bake at different spaces from the heating elements?
Cathy, in general, I don’t recommend it. If you have a convection oven, it should be OK, but turn down the temperature by 25 degrees. Hope this helps!
After the meringues have baked for 45 min, do you leave them in the oven for 15min so it totals 1 hour or for an hour after the 45 min bake time?
Thanks! Excited to make these!
Great question. I can see how it would be confusing the way I wrote it. These meringues need and extra hour in the oven after the 45 minute baking time. That will help them dry out nicely. Hope you enjoy!!
I love a meringue – that light airy crisp and so many ways you can flavor them. I definitely need to face my fear of these and just make a batch this season!
So simple and so delicious! A perfect win-win in my book!
I love meringue cookies! They are so pretty and light, and can have flavors added so simply. Great recipe!
Have always wanted to make these! This recipe is a winner!
What size piping tip do you use? Eager to male these as my mom loves them.
Thank you for sharing.
Hi, Tabitha,
It’s been a while since I’ve made these, but generally I use a larger tip like an open star tip. Hope your mom enjoys!
Just made these delicious yummy melt in your mouth bites! Super easy… thank you!
I’m so glad, Helen! Thanks for letting me know 🙂
Hi Liz
I tried your recipe and was very impressed with the consistency of the meringue mix. The only problem is that I work in degrees celcius. I noticed afterwards that you didn’t specify which unit of measurement you were using. It’s the first time I’ve made meringues by myself and I forgot that you need a low temperature. I burnt my attempt pretty quickly ???? Most baked goods are done at 180°c so when I saw 225° I didn’t think twice. My bad! I’m definitely going to try your recipe again, after I buy more castor sugar. ????
Oh, darn it! I think you’ll love these baked at the proper temperature!
Nice simple recipe. I’ve tried a few different meringue cookie recipes and this one is by far my favorite.
Thanks so much for letting me know! Enjoy your weekend!
Great recipe that taste Awesome! I like that it is simple and sweet without added flavoring. Flavoring such as vanilla, almond, lemon, etc can be added depending on mood. I just like it plain.
This recipe is awesome!
Thank you so much for all the tips!! I can’t wait to try them – it’s hard to make meringues look so perfect!
Wow these cookies look incredible! Yummy treat!
I love meringue, and it’s so so cute for the summer! Can’t wait to try it.
Can’t wait to try these! I’ve been looking for a low calorie treat. Thank you for sharing!
Question for you. It says to leave in for an hour after the 45 min bake time. Or is it leave in for 15 min after the bake time for a total of an hour?
Hi, Steve,
Leave them in for another hour so the total time in the oven is 1 hour, 45 minutes with the oven off for the last hour. That will help remove any leftover moisture from the meringues.
These meringue cookies look heavenly! Love how easy they are to make!
So light and airy! Love a nearly guilt free sweet treat.
I love merigue cookies! They’re so light and pretty!
Perfect timing! I just said over the weekend that I need to make meringues!
These really were melt in the mouth delicious!
I made a batch and they kept so well in an airtight jar in the pantry.
My kids have had frozen berries and meringues for dessert for quite a few nights! (No cream, so not quite an eaton mess….but still YUM!!)
Thank you for a great recipe.
Do you know if this would work with frozen egg whites….I make a lot of hollandaise and crème brûlées so I am always freezing my left over egg whites. TIA
According to Nigella, who makes a lot of meringues and pavlovas, you can use previously frozen egg whites for meringues. Just thaw overnight in the fridge. I’ve never tried it, so please let me know if you do! Good luck!
I absolutely love meringue cookies, I used to make them a lot with my mom growing up! This recipe is just perfect!
I wasted an entire carton of eggs trying this recipe.. As soon as the sugar touches the egg whites it turns into a soupy mess. I got so fed up I cried. Then I tried a different recipe that called for confectioner’s sugar and it worked wonderfully.
Hi, Annie,
I’m glad you found a recipe that works for you. My best,
What is the best way to store these cookies?
Once they cool to room temperature, just store them in an airtight container. Hope you enjoy!
I love the ease of this recipe and how elegant they look!
Do you grease the paper?
Hi, Mel,
No I don’t. The parchment does a great job preventing the cookies from sticking. Hope you enjoy!
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!
these are so pretty! Happy New Year Liz and family!
When would be a good time to add the coloring, if you wanted tho tint the meri gue?
Hi, Tamieka, I would add the food coloring last, after the mixture has been beaten to stiff peaks. Hope you enjoy!
Thanks, making my first attempt today.
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!!
I’m so glad you enjoyed these, Diana! Fun that you’re continuing your mom’s tradition!!!
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!
I want to make some for Christmas day. How far in advance can they be made?
According to Cook’s Illustrated, as long as you cool them completely and store them in an airtight container, they’ll be fine up to 2 weeks: https://www.cooksillustrated.com/how_tos/6574-storing-meringues (https://www.cooksillustrated.com/how_tos/6574-storing-meringues)
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.
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!!!
There is a biscotti recipe that calls for egg yolks. When I make that I always make merengues
It is the Martha Stewart hazelnut biscotti. Under Italian cookied
Perfect! I love biscotti. Thanks, Mary, I’ll check it out!
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!!!
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
I’m glad the recipe worked for you!!! Enjoy!
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.
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!!!
Hi Liz, can you color them?
Yes, definitely!! Hope you give them a try!
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!!!
Hooray!! I’m so glad the recipe was a success for you, June! Thanks for the feedback.
How many calorues are in theses babies
If you use about a teaspoon of batter, they should be about 20 calories each—but those are pretty small 🙂
These meringues are so simple and beautiful!!
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
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!
Great post Liz! I always make meringues for Passover and can’t wait to try this version! Good tips! And pretty as always!
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.
These are really pretty and I look forward to the big reveal.
Simple is often good. Your meringues are such a pretty shape.
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!
Your meringues look absolutely perfect!
I’ve always loved meringue cookies and these are just gorgeous!
How pretty and delicious looking Meringue Cookies. I love sweet stuff and I know I will love these melt in your mouth cookies.
This post is mind blowing. This is quite informative.
Love the color Liz, and appreciate your tips. When I made meringues they were almost like dust, they crumbled like crazy.
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!
They are beautiful and perfect, Liz.
These are absolutely beautiful Liz! I’ve always wanted to make them – and my husband wishes I would too! I am inspired 🙂
lizzy love these meringue cookies !
I have to make my mom love yours pictures !
hugs!
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
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.
What if I don’t have cream of tarter? Will it still work?
Hi, Pamela,
They’ll still work, but could weep over time (liquid beads develop on the surface). Instead, add twice as much (1/2 teaspoon) white vinegar or lemon juice as cream of tartar. It’s the acid in all of these that stabilizes the meringues. Happy baking! Liz
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!
simple elegance!
They are beautiful! While great as is, I can’t wait to see what you make with them:@)