Light, airy, melt-in-your-mouth magic ✨
Here’s a classic, foolproof meringue cookie recipe—crisp on the outside, dry and fluffy inside.
Meringue Cookies
🕒 Time
Prep: 15 minutes
Bake/Dry: 1½–2 hours
Makes ~30 small cookies
Ingredients
- 3 large egg whites (room temperature)
- ¾ cup (150 g) sugar (fine/caster is best)
- ¼ tsp cream of tartar (or 1 tsp lemon juice)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: food coloring, cocoa powder, mini chocolate chips
Instructions
1️⃣ Prep
- Preheat oven to 100°C / 210°F
- Line a baking sheet with parchment paper
- Make sure bowl & beaters are completely grease-free
2️⃣ Whip the meringue
- Beat egg whites + salt on medium until foamy
- Add cream of tartar
- Increase speed and add sugar 1 tbsp at a time
- Beat until stiff, glossy peaks form
- Mix in vanilla (and coloring if using)
👉 Rub a little between fingers—no graininess means sugar is dissolved
3️⃣ Shape
- Pipe or spoon meringue onto tray
- Leave a little space (they don’t spread)
4️⃣ Bake (dry out)
- Bake 1½–2 hours
- Do not brown
- Turn oven off and leave cookies inside 30–60 minutes with door slightly open
Cooling
Let cool completely before removing—this keeps them crisp.
Common Problems & Fixes
- Sticky after baking? Humidity—dry longer or cool in oven
- Cracks? Oven too hot
- Weeping? Sugar not fully dissolved
Flavor Ideas
- 🍫 Chocolate swirl
- 🍓 Strawberry powder
- ☕ Coffee meringues
- 🍋 Lemon zest
- 🎄 Peppermint
Storage
- Airtight container at room temp
- Keep away from humidity
- Lasts up to 2 weeks
If you want, I can share:
- 🇫🇷 French vs 🇮🇹 Italian vs 🇨🇭 Swiss meringue
- 🌈 Holiday shapes & colors
- 🍪 Chewy-center meringues
- ❌ Egg-free aquafaba version
Just say the word 💨🍥
