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Easy Meringue Cookies

Easy meringue cookies piled on a floral plate, crisp white and light, resting on a wooden cutting board
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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.

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

  1. Preheat the oven
    Preheat your oven to 200°F (95°C). Line one or two baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add flavoring
    Add the vanilla extract and food coloring (if using), then mix briefly until evenly combined.
  6. 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!
  7. 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.
  8. 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.
  9. 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.

Find it online: https://ourgratefulkitchen.com/easy-meringue-cookies/