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Easy meringue cookies are light, crisp on the outside, soft on the inside, and melt in your mouth with every bite. Made with just a handful of pantry staples, they’re one of those classic treats that feel fancy but are surprisingly simple to make at home.
Whether you’re baking for the holidays, a baby shower, or just need a sweet bite with your coffee, these delicate cookies are always a hit. They store beautifully, look gorgeous on dessert trays, and naturally feel special — even though the process couldn’t be easier.
Why You’ll Love These Easy Meringue Cookies
- Made with only a few basic ingredients
- Naturally light and airy — not heavy or rich
- Perfect for holidays, parties, and gift tins
- Gluten-free and dairy-free
- Store well for days without losing texture
Ingredients
You’ll Need
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Equipment Needed
- Stand Mixer or Hand Mixer – Whips the egg whites to glossy, stiff peaks. A stand mixer with a whisk attachment makes this easiest, but a hand mixer works well too. I always grab for my trusty KitchenAid mixer.
- Large Mixing Bowl – Gives the meringue plenty of room to build volume as it whips.
- Measuring Cups – Needed for accurately measuring the sugar.
- Adjustable Measuring Spoons – Especially helpful for small measurements like cream of tartar and vanilla, and easy to store.
- Baking Sheets – A standard rimmed baking sheet works best for evenly spaced meringue cookies.
- Parchment Paper – Prevents sticking and allows the meringue cookies to lift cleanly once baked.
- Cake Decorating Kit or Piping Bag – Makes it easy to pipe swirls or star-shaped meringues. A simple disposable piping bag also works, or you can drop the meringue by spoonfuls for a more rustic look.
How to Make Easy Meringue Cookies
Making meringue cookies is more about technique than difficulty. While the ingredient list is short, a few key details make the difference between flat, sticky meringues and light, bakery-style cookies that melt in your mouth. Focus on achieving stiff, glossy peaks, keeping the oven temperature low, and allowing the cookies to dry slowly. Once you understand what to look for, the process becomes simple and reliable every time.
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PrintEasy Meringue Cookies
Easy meringue cookies that are light, crisp, and melt in your mouth with just a few simple ingredients you probably already have! You’ll need an electric mixer or stand mixer with a whisk attachment to whip the egg whites, plus a piping bag and tip (or a large zip-top bag) for shaping the cookies — you can also drop them by the spoonful if you prefer. Bake them low and slow on a large sheet pan or two cookie sheets lined with parchment paper for perfectly crisp results every time.
- Prep Time: 20 minutes
- Cool down time: 1-2 hours
- Cook Time: 1 hour
- Total Time: 2-3 hours 20 minutes
- Yield: about 36 cookies
- Category: Cookies
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large egg whites, room temperature
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 16 TBSP (1 cup) granulated sugar
- 3/4 teaspoon vanilla extract
Instructions
- Preheat the oven
Preheat your oven to 200°F (95°C). Line one or two baking sheets with parchment paper and set aside. - Start whipping the egg whites
Add the egg whites, salt, and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Begin mixing on medium speed until the mixture become foamy and opaque. - Gradually add the sugar
With the mixer running, slowly add the granulated sugar, about 1-2 tablespoons at a time. Continue mixing, allowing the sugar to fully incorporate before adding more. - Whip to stiff peaks
Increase the mixer speed to medium-high and continue whipping until the mixture becomes thick, glossy, and holds stiff peaks. The meringue should stand straight up when the whisk is lifted without drooping. It will almost mimic the texture of marshmallow fluff. - Add flavoring
Add the vanilla extract and food coloring (if using), then mix briefly until evenly combined. - Pipe the cookies
Transfer the meringue to a piping bag fitted with a star or round tip. Pipe small swirls or kisses onto the prepared baking sheets, spacing them slightly apart. If you do not have a piping bag, a large ziplock bag with the end snipped works in a pinch! - Bake low and slow
Place the sheet pan or two baking sheets in the oven and bake for 60–75 minutes, or until the cookies feel dry and easily lift off the parchment paper. - Cool completely
Turn off the oven and allow the meringues to cool inside with the door closed for at least one hour. Once fully cooled, they should be crisp all the way through. - Serve and enjoy as these easy cookies melt in your mouth!
Notes
Yes, they’re addictive. These meringue cookies are light, crisp, and melt-in-your-mouth — it’s very easy to “taste test” several without realizing it. You’ve been warned.
Stiff peaks matter. Whip the egg whites until the meringue is thick, glossy, and holds its shape. If it droops or looks soft, keep mixing — this is what gives the cookies their signature crunch.
Low and slow is key. Meringues don’t brown like regular cookies. Baking at a low temperature dries them out gently so they stay bright white and crisp.
Humidity affects results. On very humid days, meringues may take a little longer to dry and may soften faster once cooled. If needed, let them cool in the oven a bit longer.
Pipe them small. Smaller meringues bake more evenly and give you that perfect crisp texture all the way through.
Storage tip. Store in an airtight container at room temperature. If they’re left out, they’ll quickly soften — and then mysteriously disappear anyway.
Recipe Notes
- These are dangerously addictive. Light, crisp, and sweet — it’s very easy to “just try one” and suddenly be back for more.
- Stiff peaks are key. The meringue should be thick and glossy and hold its shape without drooping.
- Low temperature matters. Meringues don’t brown like regular cookies — the low heat gently dries them out.
- Humidity can affect texture. On humid days, meringues may take a little longer to fully dry and may soften faster once cooled.
- Store properly. Keep in an airtight container at room temperature to maintain their crisp texture.
- Make Festive. Add a few drops of food coloring for holidays.
Frequently Asked Questions
Why did my meringue cookies turn out soft or sticky?
Meringue cookies become soft when they haven’t fully dried or when exposed to humidity. Be sure to bake them at a low temperature long enough for the moisture to evaporate. Always cool them completely in the oven and store in an airtight container at room temperature.
How do I know when stiff peaks are ready?
Stiff peaks form when the meringue is thick, glossy, and holds its shape when you lift the beaters. The peaks should stand straight up without drooping. If the mixture looks grainy or watery, it has been overbeaten.
Can I make meringue cookies on a humid day?
Yes, but expect a longer drying time. Humidity adds moisture to the air, which slows the drying process. If your kitchen is humid, allow the cookies to remain in the turned-off oven longer and store immediately in an airtight container once cooled.
Can I add flavoring or food coloring?
Absolutely. You can gently fold in a few drops of gel food coloring or flavored extracts like peppermint, almond, or lemon after stiff peaks form. Avoid liquid coloring, which can deflate the meringue.
How long do meringue cookies stay fresh?
When stored properly in an airtight container at room temperature, meringue cookies stay crisp for up to 5 days. Avoid refrigerating them, as moisture will soften their texture.
Can I freeze meringue cookies?
Freezing is not recommended. Meringues absorb moisture easily, and freezing can cause condensation that ruins their crisp texture.
Storage Tips
Meringue cookies should be stored in an airtight container at room temperature. Keep them away from moisture and humidity, which can cause them to soften.
They will stay crisp for up to 5 days when properly stored. (But they probably will be all eaten by then!)
Perfect for Every Occasion
These easy meringue cookies are ideal for:
- Holiday cookie trays
- Baby showers and bridal showers
- Tea parties
- Light after-dinner desserts
Their elegant look and delicate texture make them feel bakery-worthy with minimal effort.
Kid-Friendly Baking Tip
This is a great recipe to make with kids. Little hands can help pipe the meringue, choose fun shapes, or add fun sprinkles on top. Just be sure an adult handles the mixer and oven.
Final Thoughts
Meringue cookies are proof that simple ingredients can create something truly special. Once you master this base recipe, you can customize flavors and colors for any season or celebration.
If you’re in the mood for more simple, bakery-style treats, be sure to browse our Cookie Recipes, including reader favorites like classic no-bake cookies and soft, homemade chocolate chip cookies.
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