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”
I have recently learned that you can make superfine sugar by using regular sugar and running it through a food processor for 1-1/2 minutes. I made a recipe at Christmas that used this method and it was very successful.
Yes, I’ve heard and even mentioned it in one of my recipes. Thanks, Julie, for reporting that used this method successfully!!!
I make these for my dungeons and dragons club every so often and they love them! I especially like adding in freeze dried fruits for some fruity flavor.
Great idea to add freeze dried fruit, Lumin!
I have tried this recipe twice and both times the sugar will not fully dissolve. Having to use regular sugar (can not find super fine) how long does it normally take for the sugar to dissolve once you start adding the first tbsp? My eggs were room temp at 71Fwhat am I doing wrong?
Hi, Mary, You probably aren’t doing anything wrong. The meringues will work with regular sugar, but they’re best with superfine. Were your meringues grainy or did you decide not to bake them? Dominos brand of superfine sugar is available at Walmart, Meijer and lots of big grocery store chains. I hope that helps! Liz
What if I have 5 egg white left over what should I double the recipe
Hi, Gizell, There are about 2 tablespoons of egg white in each large egg. I’d lightly whisk what you have and measure them. Then you’ll know whether you have enough to double or triple the recipe. Hope that helps!
Can I fold in mini chocolate chips to this recipe?
Yes! I’ve done that before and they’re tasty!
do we think it would be alright to add a drop of liquid food coloring to these, to make them festive? thanks!
Yes, others have done this with success, but you’re right, just a drop or two! 🙂 Hope your enjoy!
Yes, it’s fine to add just a drop or two of food coloring. Others have mentioned they did this with good results 🙂
I don’t have any cream of tarter and using lemon juice will they have a lemon taste?
Since there’s also vanilla extract in the recipe, there shouldn’t be too much of a lemon flavor in the meringues. Hope you enjoy them, Nicole!
I have 3 egg whites leftover should I add anything more of any 1 of the ingredients?
Hi, Sheliah, Yes, I’d add an extra 1/8 t of cream of tartar (just half of your 1/4 teaspoon measuring spoon), 1/4 cup more sugar and the vanilla is up to you 🙂 Hope you enjoy!
What is the recipe ?
Is there any way to stop this
site from jumping around
frantically ?
There’s a click to recipe button to take you directly to the recipe. And the jumping may be your computer….it’s not happening on my screen and I haven’t gotten any other complaints.
I have a new oven and when I turn it off cool air blows through it to cool it off. Will that affect my cookies when I leave them in to cool down?
That’s a great question, Dianne. I think they’ll be OK since the initial baking time should set the exteriors. Fingers crossed for you! Please report back.
I made these meringue cookies and they are delicious! But I bought some freeze-dried strawberries and crushed them up in my mini food processor and folded them into the meringue. They taste like strawberries and cream. Thank you for this easy and delicious cookie!
I’m so happy they were a hit, Reva!! And thanks for your tip about adding freeze dried strawberries—how yummy!!
I have these in the oven right now and I can’t wait till they are done! I doubled the batch because I had four egg whites to use up (made coffee ice cream yesterday and my recipe calls for egg yolks only). I wish I had read the comments section before I finished because I used powdered sugar (as I had it on hand) and didn’t adjust the quantity. I did taste the batter before I put them in the oven and it tasted great – not as sweet as I expected haha. The texture was perfect. So who knows, maybe they will be great but just slightly less sweet? I am optimistic. Will be back in a couple of hours to let you know the results.
Fingers crossed they work OK, Leah!!! Looking forward to hearing how they taste.
made them with lemon juice and granulated sugar. they are delicious! gives the desire sugar rush with a subtle yet interesting and great taste! honestly, they’re probably easier to buy, but these homemade ones are so delicious and give you the added satisfaction of making them yourself. loved it!
I’m so glad these were a hit! Thanks for letting me know.
Do they go in the fridge or on the countertop
Hi, Lizzie, cooled meringues can be stored 2 weeks or longer in an airtight container at room temperature and longer if they’re in the freezer.
These were very good but does it taste different with the vanilla?
Hi, Ella, I think the vanilla enhances the flavor of meringues, but it’s quite subtle.
I have these luscious cookies in the oven right now and tasted the batter which tasted yummy. Then I realized when reviewing that the picture has vanilla but the recipe does not? Well, anyway, they will be delicious I’m sure!
They are tasty even without the vanilla. Many omit it so the meringues are whiter. Hope you enjoy!!!
Can I leave them in the oven for over an hour after I bake them and turn the oven off?
Hi, Sofia, It will probably be OK to leave them in the oven for over an hour. The only potential problem would be if your oven is super insulated and your meringues take on a little color from the extra time. They should still be tasty!
So yummy! And extremely easy to make. I did not have cream of tartar, so I used a quarter teaspoon of white wine vinegar and they came out perfectly! I really wish I could add a photo! ⭐️
I’m so glad you enjoyed these meringues, Sharon! Thanks for letting me know and Happy New Year!!!
I loved this recipe and they were so easy. I always have left over egg whites when making Christmas cookies because 3 of my recipes call for egg yolk only. Thank you for publishing
I’m so glad, Sigrid!!! Thanks for letting me know and Merry Christmas!!!
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!
Could you use powered sugar in place of granulated sugar?
Hi, Pat! Great question. I had to do some research. Powdered sugar can make meringues dryer and taste starchy. You also can’t replace the amounts cup for cup. It will take 1¾ cups of powdered sugar to provide the same sweetness as 1 cup of granulated sugar. Let me know if you experiment, but I’m thinking the results may not be as good.
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).