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.
- With only 4 ingredients and a few steps, 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; the volume of your whipped egg whites will be greater than with cold egg whites.PRO-Tip: Do not use pasteurized eggs, as the pasteurization process denatures the proteins, making them nearly impossible to whip properly.
- Cream of Tartar (affiliate link)- 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 (affiliate link)- 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 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.
- PRO-Tip: Separate your eggs when they are cold, since the yolks will be less likely to break.
- 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).
- PRO-Tip: It’s also wise not to 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 Meringue Cookies can be stored 2 weeks or longer in an airtight container at room temperature and longer if they’re in the freezer. They don’t do well in a humid location.
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 these Meringue Biscuits (cookies are called biscuits in many English-speaking countries) 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 Crème uses 6 egg yolks. You’ll be set with another marvelous dessert 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 on the surface of the bowl, on the beaters, or even a speck of egg yolk contaminating the egg whites.
Plus, before beginning to add the sugar, the egg whites should be beaten until just foamy. Over-beating 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, a few more favorite desserts.
- Strawberry Meringues Recipe from Pint-Sized Baker
- Lemon Soufflé (Uses 9 egg whites)
- Layered Chocolate Meringue Cake (Uses 6 egg whites)
- Chocolate Velvet Pie with Meringue Crust (Uses 3 egg whites)
- Strawberry Soufflé 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 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 touch of pure vanilla extract. Other flavorings will work, too.
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
- ½ teaspoon vanilla extract, optional
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. Fold in vanilla if using.
- 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.
The vanilla extract is optional. Your cookies will be slightly less white if you use vanilla, but most people won't care since they taste so good!
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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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
205 Comments on “Simple Meringue Cookies”
Could you substitute Splenda for the sugar?
Hi Barbara, unfortunately, it won’t work nearly as well. The results will lack structure, be less glossy, and will most likely weep and shrink. You could try half and half, but they probably won’t be as nice as with all sugar.
Can I add almond extract to this recipe?
Yes, almond extract would be delicious! But always use less than you would if using vanilla extract.