Meringue Cookies
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You probably already know that I like to decorate macarons with Meringue Cookies. They perfectly go together. Meringue Cookies are gluten-free, airy, and light cookies that can be served as an addition to different desserts or on their own. During the holiday season, they are a great addition to boxes of cookies. Maybe because they look like snow? I am sharing the best recipe you can find.
Table of Contents
Why You’ll Love This Recipe
- These cookies are great for decorating macarons, cakes, or other desserts. Check Meringoron or Macarons with Meringue Cookies.
- Serve cookies as they are. They are great for cookie boxes.
- Make dessert in the cup using meringue cookies with fresh fruit and whipped cream cheese.
Ingredients
- Egg whites: Use room-temperature egg whites.
- Sugar: White granulated sugar and powdered sugar. Powdered sugar is used for the texture of cookies. When you break meringue cookies after baking, they will have a texture like powder.
- Cream of tartar: It helps to stabilize the meringue, so it bakes into airy and light cookies.
How to Make This Recipe
Prepare a baking tray with a baking mat or parchment paper. I like to use a Perforated Air mat. Mix sugar with cream of tartar in the cup. This will help to avoid any clumps. In the mixing bowl of a stand mixer with the whisk attachment, add egg whites. Start whipping on low speed. When egg whites become foamy, start adding white granulated sugar and cream of tartar. Change speed to medium-high and whip until stiff peaks. Meringue should be glossy and thick.
After that, sift powdered sugar into the meringue and whip again for about 20-30 seconds. Transfer the meringue into the prepared piping bag with a pastry tip. I would recommend using a coupler; this way, you can change piping tips and pipe different shapes of the meringue cookies. Bake cookies in a preheated oven at 220°F (100 °C) for 60-90 minutes. Do not open the oven during baking.
Expert Tips
- Egg whites should be at room temperature.
- You can add food coloring to meringue. I would recommend a water-based powdered color.
- Bake two trays at the same time. This recipe makes 2 trays of meringue cookies. I usually bake larger cookies on the bottom shelf in the oven and small cookies on the top shelf.
- The oven setting should be on “bake”. Do not use the “convection bake” setting in the oven, as cookies may become yellow.
- Do not open the oven door during baking.
- Chocolate Swirl Meringue Cookies and Meringue Cookies with Raspberry Ganache are other ideas for this recipe.
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Recipe FAQs
After baking, cool the cookies at room temperature. Then transfer them into an airtight container. Store at room temperature for 1-2 weeks.
No, do not freeze.
More Recipes You’ll Love
If you make these Meringue Cookies, please tag me on social media and leave a rating below. I would love to see your creations.
Recipe
Meringue Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 piping bag with piping tip
Ingredients
Meringue Cookies
- 100 gr egg whites room temperature
- 180 gr white granulated sugar
- 2 gr cream of tartar
- 20 gr powdered sugar (sifted)
Instructions
How to Make Meringue Cookies
- Prepare a baking tray with a baking mat or parchment paper. I like to use a Perforated Air mat.
- Mix sugar with cream of tartar in the cup. This will help to avoid any clumps.
- In the mixing bowl of a stand mixer with whisk attachment, add egg whites. Start whipping on low speed.
- When egg whites become foamy, start adding white granulated sugar and cream of tartar.
- Change speed to medium-high and whip until stiff peaks. Meringue should be glossy and thick.
- Sift powdered sugar into meringue and whip again for about 20-30 seconds.
- Transfer the meringue into a prepared pipping bag with a pipping tip. I would recommend using a coupler, this way, you can change piping tips and pipe different shapes of the meringue cookies.
- Bake Meringue Cookies in a preheated oven at 220oF (100oC) for 60-90 minutes. Do not open the oven during baking.
- Cool Meringue Cookies to room temperature. After that, transfer the cookies to an airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!
