Meringue Cookies

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You probably already know that I like to decorate macarons with Meringue Cookies. They just 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.

white cookies on the plate.

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Why you’ll love this recipe

  • Meringue cookies are great for decorating macarons, cakes, or other desserts.
  • Serve meringue 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 you’ll need

  • egg whites. Use room-temperature egg white.
  • 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. Helps to stabilize the meringue, so it bakes into airy and light cookies.

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 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 meringue and whip again for about 20-30 seconds. Transfer the meringue into the prepared pipping 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 220oF (100oC) for 60-90 minutes. Do not open the oven during baking.

white meringue cookies on the plate.

How to store

After baking, cool cookies at room temperature. Then transfer them into airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!

Tip from Marina: Make sure Meringue Cookies are the same size on the baking mat. For small cookies use a different mat.

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 shell in the oven and small cookies on the top shell.
  • 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.
white place with small white cookies.
pumpkin pie macarons

Pumpkin Pie Macarons

Meringoron (macaron and meringue cookie)

Meringoron

Macarons with Meringue Cookies

Macarons with Meringue Cookies

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 Card

meringue cookies

Meringue Cookies

Marina
Meringue Cookies are gluten free, airy and light cookies, that can be served as addition to different dessert or on their own.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 100 cookies
Calories 8 kcal

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 baking tray with baking mat or parchment paper. I like to use Perforated Air mat.
  • Mix sugar with cream of tartar in the cup. This will help to avoid any clumps.
  • In the mixing bowl of 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 meringue into prepared pipping bag with pipping tip. I would recommend to use coupler, this way you can change piping tips and pipe different shapes of the meringue cookies.
  • Bake Meringue Cookies in preheated oven at 220oF (100oC) for 60-90 minutes. Do not open oven during baking.
  • Cool Meringue Cookies to room temperature. After that transfer cookies in airtight container. Store at room temperature for 1-2 weeks. Do not refrigerate!

Notes

Use room-temperature egg whites.
Do not open the oven door during baking. 

Nutrition

Serving: 1cookieCalories: 8kcalCarbohydrates: 2gProtein: 0.1gFat: 0.01gSodium: 2mgPotassium: 5mgSugar: 2gCalcium: 0.1mgIron: 0.003mg
Tried this recipe?Let us know how it was!

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