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

Close-up of several perfectly piped, white meringue cookies with star-shaped tops resting on a white plate.
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Learn how to make light, airy meringue cookies that are crisp on the outside and melt in your mouth soft on the inside using this simple French meringue technique. This recipe is foolproof for beginners.

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 170F and 200F (75C to 95C). Line two baking sheets with parchment paper.
  2. Ensure your mixing bowl and whisk attachment are completely clean and grease-free. Add the room temperature egg whites and the pinch of salt to the bowl.
  3. Begin whipping the egg whites on medium speed until they become foamy. Add the cream of tartar and continue whipping until soft peaks form.
  4. Slowly begin adding the granulated sugar, 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 for stable meringue.
  5. Once all the sugar is incorporated, increase the speed to high. Whip until the meringue is stiff, glossy, and holds firm peaks. When you lift the whisk, the peak should stand straight up without curling over. Rub a small amount between your fingers; it should feel completely smooth, not gritty.
  6. Beat in the vanilla extract quickly.
  7. Transfer the meringue to a piping bag fitted with a large star tip (like a Wilton 1M) or use a spoon for rustic dollops.
  8. Pipe small kisses or swirls onto the prepared baking sheets, leaving about an inch between each cookie.
  9. Place the baking sheets in the preheated oven. Bake (or dry out) for 1.5 to 2 hours, depending on the size of your cookies and your oven’s temperature accuracy. The goal is to dry them completely, not brown them.
  10. Turn the oven off, but leave the meringue cookies inside the oven with the door slightly ajar (prop it open with a wooden spoon) for at least 1 hour, or until completely cool and dry. This prevents cracking.
  11. Store the finished meringue cookies in an airtight container at room temperature.

Notes

  • For a festive twist, add 1 teaspoon of Jello powder along with the sugar for flavored, colorful meringue cookies.
  • If you want peppermint meringue cookies, substitute the vanilla extract with 1/2 teaspoon of peppermint extract and gently fold in 1 tablespoon of crushed hard peppermint candies at the very end.
  • Humidity affects meringue. Bake on a dry day for the best crisp texture.
  • These are naturally gluten free meringues, making them a great option for various diets.

Nutrition

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