Easy Meringue Cookie Recipe (2024)

Home » Recipes » Cookies » Easy Meringue Cookies

Published: by Stefanie · This post may contain affiliate links.

This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.

Jump to Recipe

These easy meringue cookies are light, airy, crispy, and look so cute on a holiday cookie tray! One batch makes 36 cookies and you only need 5 simple ingredients to get started! While you may think working with meringue is finicky, I’m going to give you all the secrets, so your meringue kisses are perfect every time!

Easy Meringue Cookie Recipe (2)

I admit the first few times I worked with meringue I was a little frustrated! But as you make different desserts like lemon meringue pie and buttercream it gets easier. I even cranked out a batch of mushroom cupcakes using a swiss version! Since you will have leftover yolks, use those to make lemon curd, homemade eggnog, or the best chocolate cream pie!

While these dainty little cookies look great on the dessert table, we usually like to mix in a few peanut butter truffles, mini pumpkin pies and cheesecakes, Oreo balls, and Martha Washington candy. All of these are bite-sized treats, so instead of filling up on one dessert, our guests can try a variety!

Easy Meringue Cookie Recipe (3)

Why You’ll Love Simple Meringue Kisses

  • Perfect for the holidays.
  • Very versatile and can be made for many occasions.
  • Only requires 5 ingredients.

What Ingredients do I Need for This Easy Meringue Cookies Recipe?

  • egg whites
  • granulated sugar
  • cream of tartar
  • Pinch of salt
  • vanilla extract
Easy Meringue Cookie Recipe (4)

Pro Tip: Separate your egg whites over another small bowl. That way, if the yolk breaks, it doesn’t ruin everything.

How to Make Meringue Cookies with Only 5 Ingredients

PREP: Add all the ingredients except the vanilla to the metal bowl that belongs to your stand mixer. In a saucepan that is small enough that the metal bowl does not fall in, bring a couple of inches of water to a boil. Place the mixing bowl over the boiling water and whisk until the sugar dissolves completely. Stir in the vanilla.

Easy Meringue Cookie Recipe (5)
Easy Meringue Cookie Recipe (6)
Easy Meringue Cookie Recipe (7)

MIX AND PIPE: Whisk the mixture at medium-high speed until stiff peaks form using the stand mixer. Transfer the meringue batter to a piping bag with a #1M tip. Preheat the oven and line two baking sheets with parchment paper. Then pipe swirls on the baking pan one inch apart.

Easy Meringue Cookie Recipe (8)
Easy Meringue Cookie Recipe (9)

BAKE AND REST: Bake for 1 ½ hours. Turn the oven off and leave the door shut with the cookies inside for another hour.

  • These cookies are highly susceptible to moisture and humidity. They are best when made in the fall and winter. After they have cooled for about 10 minutes, transfer them immediately to an airtight container.
  • If the meringue cookies become sticky or lose their crispness, place them back in the oven on the lowest setting for 15-30 minutes.
  • Some recipes do not heat the egg white mixture. I like this method because it’s faster. If you don’t want to heat it, then whip the egg whites and a spoonful of sugar at a time.
  • Pipe the cookies as soon as you can so the meringue doesn’t deflate.
  • Avoid placing the piping tip directly against the pan. Hold it slightly above.

Fun Fact

There were three chefs who invented their own version of meringue which is why there are three different methods. The first inventor was the Swiss chef.

Easy Meringue Cookie Recipe (10)


  • Chocolate meringues – Fold up to 2.5 tablespoons of cocoa powder in once the meringue has formed just before transferring it to a piping bag
  • Other flavors – Use a few drops of peppermint, lemon, almond, or your other favorite extract.
  • Change the color – Stir in some gel food coloring to get different colors.
  • Different shapes – Swap out the piping tip to make cookies in other shapes.
  • Dip – Use Candy Melts or melted chocolate chips to dip the bottoms or drizzle over top.
  • Sprinkles – Add sugar sprinkles before placing them in the oven.

How long do meringue cookies stay fresh?

When stored in a sealed airtight container, they will last up to a week on the countertop. It’s best to store them immediately once they have cooled.

Should meringue cookies be chewy?

No. If your cookies came out chewy that means they did not bake long enough or have too much moisture. You can try placing them back in the oven at the lowest temperature for a few minutes to bring the crisp back.

What are the three types of meringue?

Swiss, French, and Italian.

French meringue does not require any heat. Swiss meringue is the technique we used for these cookies, while Italian meringue is the most stable and cooked at the highest heat of three.

Why is my meringue not getting stiff?

While there could be many different reasons, the most common is that they are not being whipped long enough or at a high enough speed.

More Delicious Cookie Recipes

  • Smookies (Gooey Delicious S’mores Cookies)

  • Chocolate Chip Cheesecake Cookies

  • Lofthouse Cookies Recipe (Copycat)

  • Butterscotch Cookies with Toffee

Easy Meringue Cookie Recipe (15)

5 from 1 vote

Created by: Stefanie

Easy Meringue Cookies Recipe

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 2 hours hours 45 minutes minutes

36 cookies

This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.

36 cookies


  • 4 large egg whites
  • 1 cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon vanilla extract


  • In a heat-proof mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites, granulated sugar, cream of tartar, and a pinch of salt.

  • In a separate saucepan (small enough that the metal bowl can rest over the water, but not fall in), bring a couple inches of water to a low boil.

  • Carefully set the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler). Whisk the egg whites until the sugar is completely dissolved – rub a bit of the mixture between the pads of your fingers – you should not feel any sugar granules. (about 2 minutes) Add the vanilla to the egg white mixture.

  • Place the mixing bowl on the standing mixer. With the whisk attachment, beat the egg white mixture until stiff peaks form (about 3 minutes).

  • Transfer the whipped meringue to a piping bag fitted with tip #1M.

  • Preheat the oven to 200°F. Line two baking sheets with parchment paper.

  • Pipe swirls onto the parchment paper, about 1 inch apart.

  • Bake for 1 ½ hours, then turn off the oven, leaving the door closed and the cookies inside for an additional 1 hour.


Meringue cookies are very susceptible to moisture/humidity in the air. After removing them from the oven, allow to cool (this should only take 10-15 minutes) and then immediately transfer to an airtight container (I like to use a Ziploc baggy.) Store in a sealed airtight container on the countertop for up to one week.


If meringues become squishy or sticky from moisture in the air, put them back in the oven, set as low as it will go (180°F is the lowest my oven will go), for about 15-30 minutes – this will redry out the cookies.

You can also flavor meringues with cocoa powder, mint extract, lemon extract, etc. Add a drop of gel food coloring to the mixture for tinted cookies.

There are many different methods for making meringue cookies. Some recipes do not heat the egg whites/sugar mixture. In this method, you will whip the egg whites and add the sugar to the mixture one spoonful at a time, whisking until the sugar dissolves before adding the next spoonful. I prefer this method where you heat the egg whites to dissolve the sugar in it. This takes just 1-2 minutes and then another couple minutes of hands off time in the mixer.


Calories: 23kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 9mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Reader Interactions

Leave A Reply!

Easy Meringue Cookie Recipe (2024)


Which meringue is easiest? ›

French (Simple) Meringue

This is the most common and easiest to make of the meringues and is known as an 'uncooked' meringue. Egg whites are whisked until soft peaks form. The sugar is then gradually whisked in, a large spoonful at a time, until fully incorporated and it has dissolved.

What is the secret to meringue? ›

How to Make Meringue Successfully
  • When making meringues, always cook egg whites to avoid salmonella poisoning.
  • Don't use packaged egg whites to make meringue. ...
  • Use fresh egg whites. ...
  • Use eggs at room temperature. ...
  • Never let any yolk get into the whites.
  • Don't overbeat egg whites.

What are the 3 types of meringue? ›

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

What must be avoided when making meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Do older eggs make better meringue? ›

Thanks to the modern mixer, meringue making is a lot easier and older eggs aren't necessary. In fact, older eggs create a less stable foam because the liquid drains more easily from the bubbles. As a general rule of thumb, if stability is more important than volume, use fresher eggs.

What ruins meringue? ›

Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Is meringue better with cream of tartar or lemon? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

What kind of meringue is best for baking? ›

The sturdiest of the three types, Italian meringue is a cooked meringue. Use a candy thermometer to track the temperature as the egg whites cook.

Which meringue is the easiest to make but is the least stable? ›

French meringue has a delicate and airy texture, making it perfect for meringue cookies and pavlovas. Although it's the least stable of the three types of meringue, it's also the easiest to make, so it's a great option for beginners.

Should Meringue Cookies be chewy? ›

Meringue cookies, or forgotten cookies, are bite-sized, lighter-than-air cookies made from whipped egg whites and sugar. They bake at a low temperature for an extended time until they are crisp on the outside and slightly chewy on the inside.

Should I add cream of tartar to meringue? ›

While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.

Why do people add lemon juice to meringue? ›

To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice. Caution: Don't use a copper bowl if you're adding acid to stabilize your meringue; it will react with the copper and discolor the egg foam.

Should meringue be in metal or plastic bowl? ›

Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!

Is Italian or Swiss meringue easier? ›

Some people prefer Italian when making larger batches because it saves you from having to whisk a huge bowl over a water bath to heat the egg whites. I personally don't mind that, and Swiss meringue also cools faster so I'm able to have a finished buttercream faster.

Which meringue is the hardest to make? ›

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types. You'll also need a kitchen thermometer as your mixture has to reach a temperature of 115°C (very hot!).

Which is more stable Swiss meringue or Italian meringue? ›

Italian meringue is very similar to Swiss, but instead of being cooked with sugar, a sugar syrup is made separately and added to whipped egg whites. Italian meringue is slightly more stable than Swiss, which I'll explain under the Italian meringue buttercream heading.


Top Articles
Latest Posts
Article information

Author: Greg O'Connell

Last Updated:

Views: 6235

Rating: 4.1 / 5 (62 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Greg O'Connell

Birthday: 1992-01-10

Address: Suite 517 2436 Jefferey Pass, Shanitaside, UT 27519

Phone: +2614651609714

Job: Education Developer

Hobby: Cooking, Gambling, Pottery, Shooting, Baseball, Singing, Snowboarding

Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.