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The Ultimate Easy Meringue Cookies Recipe: Light, Crisp, and Perfect Every Time

A close-up of several perfectly piped, crisp white meringue cookies piled on a small white plate.
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Learn how to make light, airy meringue cookies that are crisp outside and melt-in-your-mouth soft inside using this simple French meringue technique. These delicate sweet treats are perfect for gifts or any occasion.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to the lowest setting, usually between 175°F and 200°F (80°C to 95°C). Line two baking sheets with parchment paper.
  2. Make sure your mixing bowl and whisk attachment are completely clean and dry. Any trace of fat will prevent the egg whites from whipping properly.
  3. Place the room temperature egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
  4. Slowly add the granulated sugar, about one tablespoon at a time, while the mixer runs on medium-high speed. Wait about 30 seconds between each addition. This slow addition is key to stable meringue.
  5. Once all the sugar is added, increase the speed to high and beat until the meringue is stiff, glossy, and holds firm peaks. When you lift the whisk, the peak should stand straight up without drooping. Rub a small amount between your fingers; it should feel smooth, not gritty.
  6. Beat in the vanilla extract until just combined.
  7. Transfer the meringue to a large piping bag fitted with your desired tip (a star tip creates nice meringue kisses).
  8. Pipe small mounds or kisses onto the prepared baking sheets, leaving about one inch between each cookie.
  9. Bake (or dry out) the meringue cookies for 1.5 to 2 hours. The exact time depends on your oven and the size of your cookies. They should lift easily from the parchment paper when done.
  10. Turn off the oven, prop the door open slightly with a wooden spoon, and let the meringue cookies cool completely inside the oven for at least one hour, or preferably overnight. This drying process ensures they are crisp and prevents cracking.
  11. Store your finished meringue cookies in an airtight container at room temperature.

Notes

  • For Jello Meringue Cookie Recipe variations, substitute 1 tablespoon of the sugar with 1 packet of flavored Jello powder. Add the powder along with the sugar additions.
  • For Peppermint Meringue Cookies, add 1/2 teaspoon of peppermint extract along with the vanilla, and swirl in a few drops of red food coloring before piping for a festive look.
  • If you are new to baking meringue, use a kitchen scale for the most accurate sugar measurement.
  • These are naturally gluten free meringues, making them a great option for many guests.

Nutrition

Find it online: https://cookifyme.com/easy-meringue-cookies-recipe-light-crisp/