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!
- 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!
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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- 2 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- A pinch of salt
- ½ cup sugar, superfine preferred, but not necessary
- 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).
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.
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Serving Size:2 cookies
Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g