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Homemade easy meringue cookies are as light as air and a perfectly sweet bite perfect for holidays and gifting.
A 5 Ingredient Favorite!
Meringue cookies are one of our favorite cookies to make (and eat). Not only are they delicious and light, they are so easy using just 5 ingredients and a few steps to make them!
We first had these cookies as kids around the holidays and remember thinking they tasted what we imagined clouds tasted like – airy and sweet. So grateful we now know how to make them and can share with you our tips and tricks to make these no-fail.
These easy meringue cookies are perfect for wedding showers, baby showers, or a cute gift for a neighbor or friend. We also love to include them on Christmas cookie plates along with other simple treats like Shortbread Cookies or Turtle Candy.
WHY WE LOVE IT:
- Melt-in-your-mouth. These light, airy, and delicate cookies have a crisp exterior and a soft interior.
- Only 5 ingredients. You can make these cookies with pantry staples you most likely already have on hand!
- Pretty. They are stunning with their soft white color and pretty cloud-like shape.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 1 hour
COOL TIME: 1 hour
- 4 large egg whites (room temperature) – How to Separate Egg Whites
- ½ teaspoon cream of tartar
- pinch salt
- 1 cup sugar
- 1 teaspoon vanilla extract – or other flavors such as almond, orange, lemon, or peppermint extract
- optional coloring – add gel food coloring
How to Make Meringue Cookies
- PREP. Preheat the oven to 225°F and line a baking sheet with parchment paper.
- EGG WHITES. In the bowl of a stand mixer with the whisk attachment, beat the 4 egg whites, ½ teaspoon cream of tartar, and a pinch of salt on low speed until foamy.
- Increase the speed to high, and gradually add 1 cup sugar 1 tablespoon at a time, waiting 15-20 seconds between each addition. Beat the egg mixture until stiff peaks form, the mixture is thick and shiny, and the sugar is completely dissolved otherwise it can take on a gritty texture. Add 1 teaspoon vanilla extract and mix well to combine.
- PIPE. Add the meringue batter to a large piping bag with a large open star tip. Pipe the meringue onto the prepared cookie tray in the desired shape. Leave 1½-2 inches between the cookies.
- BAKE. Bake for 1 hour at 225°F, turn off the oven, and let cool completely for 1-2 hours. The finished cookies should be crisp. (If beads of perspiration form when the meringue is baking, then the oven temp is too low.)
- Store these easy meringue cookies in an airtight container to prevent the cookies from getting soggy.
Piping Tips
- Use a large star tip for textured meringue cookies.
- Use a large round tip to make smooth meringue kisses.
- Use a large Ziploc with the corner snipped off if you don’t have a piping set.
- Use a spoon to drop meringue mounds.
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Easy Meringue Cookies
Ingredients
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- pinch salt
- 1 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 225°F and line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer, beat the egg whites, cream of tartar, and salt on low speed until foamy. Increase the speed to high, and gradually add the sugar, 1 tablespoon at a time, waiting 15-20 seconds between each addition.
- Beat the egg mixture until stiff peaks form, the mixture is thick and shiny, and the sugar is completely dissolved otherwise it can take on a gritty texture. Add the vanilla extract and mix well to combine.
- Add the meringue batter to a large piping bag with a large open star tip. Pipe the meringue onto the prepared cookie sheet in desired shapes. Leave 1½-2 inches between the cookies.
- Bake for 1 hour at 225°F, turn off the oven, and let cool completely for 1-2 hours. The finished cookies should be crisp. If beads of perspiration form when the meringue is baking, then the oven temp is too low.
- Store in an airtight container to prevent the cookies from getting soggy.
Notes
- Use a large star tip for textured meringue cookies.
- Use a large round tip to make smooth meringue kisses.
- Use a large Ziploc with the corner snipped off if you don’t have a piping set.
- Use a spoon to drop meringue mounds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Moisture from humidity or rain, oil residues left in the mixing bowl, egg yolk, and simply not whipping long enough can keep the eggs white from whipping into stiff peaks.
Store in an airtight container. Add a dry paper towel to the container to help with moisture control. Cookies should be kept for at least 2 weeks.
Freeze. Use freezer Ziplocs. Store them away from other heavy frozen foods. Freeze for 2-3 months.
Had to bake longer because high humidity here, but these taste just like roasted marshmallows, but crunchy. The kids love them. I’ve only ever had lemon merengue cookies, but the vanilla are a new fave!
I’m so glad to hear that! Glad the cookies were a hit!
Love a good meringue cookie. Thanks for the recipe.
I love all your recipes Wish that all your tips could print with the recipe
I’m so glad you enjoy them! Thanks for trying them! 🙂
We made these right before Thanksgiving for a treat during the day on Thanksgiving. They didn’t make it to Thanksgiving day. We ate them all! (Mind you there are 6 of us!) We hope to make this as an annual treat.
Hi I have a question 225° Fahrenheit or Celsius?
Thank You!
Fahrenheit 🙂 Enjoy!!
With only 5 ingredients these SHOULDN’T be as intimidating as they seem, but all your tips help. Thanks!
My kids could have these wiped out within minutes! They want to make them all the time! I don’t mind, because they are so good & easy!
These are the most delicious melt in your mouth cookies! And they look like you spent hours making them.
These are so fun to make & eat! They look like little clouds! Love how soft they are & that they require little ingredients!