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    Home > Recipes > Cookies, Brownies & Bars

    Meringue Cookies

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 01/31/19 · Updated: 01/31/19

    Meringue Cookies

    Meringue Cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites! This easy recipe works for any amount of egg whites and uses no Cream of Tartar.

    Making these cookies is always a good idea if you have leftover egg whites from other recipes like my Easy Creme Brulee Recipe, Linzer Cookies, or Oreo Banana Cream Cake.

    Meringue Cookies in a glass bowl.

    Meringue Cookies are one of my favorite cookie recipes to make for the Holidays but these cookies are also perfect to make all year round! You can easily make different flavors of Meringue from this Vanilla Meringue Cookies recipe like peppermint meringue cookies by adding a few drops of peppermint extract or lemon meringue cookies by adding lemon extract.

    What are meringue cookies?

    Meringue cookies are crispy, delicate cookies made from whipped egg whites and sugar. The cookies are shaped using a piping bag so you can make any shape you want.

    How to Make Meringue Cookies

    This Meringue Cookie Recipe breaks making these cookies up into easy steps so you get the best results.

    A meringue cookie sitting on a grey surface

    Tips and Tricks for Making the BEST Meringue Cookies

    • Use the freshest eggs possible! Fresh eggs are acidic and create a stable foam that doesn’t need too long to form without the need for adding cream of tartar or lemon juice.
    • The egg whites need to be at room temperature for the best results!
    • Crack each egg in a separate bowl before adding them to the mixer bowl when separating the whites! This way you avoid ruining a whole batch of egg whites because of a tiny bit of yolk.
    • Don’t reduce the amount of sugar! The sugar makes the meringues crispy.  If not enough sugar is added to the meringue, the mixture will not be stable enough, and not enough moisture will evaporate during baking so they won’t crisp up.
    • Don’t add sugar too soon! Whisk the egg whites until soft peaks form then add the sugar otherwise the mixture might not hold its shape
    • Add the sugar gradually! To be on the safe side, add 1 Tbsp about every 1 minute, whisking well between each addition
    • Whisk on medium-high speed, not on high speed! This way the mixture will get lots of tiny, uniform bubbles and will be easier to shape
    • Avoid over-whisking – only whisk until the sugar just dissolves
    • Bake the meringue as soon as possible after mixing to prevent it from splitting. Preheat your oven before starting to whip the egg whites and prepare your baking sheets.
    • Meringues should not get dark or get color during baking. If this happens make sure your oven has the right temperature. Some ovens run hotter.
    • Moisture is the biggest enemy of baked meringues! As soon as they are cooled put them in an airtight container and avid making Meringue cookies on a very humid day

    How to scale this Meringue recipe

    Use at least 1/4 cup sugar per egg white if you want to make this recipe with less or more egg whites. For example, when using only 4 egg whites use 1 cup (or a little bit more) sugar, 6 egg whites use at least 1.5 cups sugar. 

    Three meringue cookies sitting on a grey surface with some Cranberries

    Can you make meringue cookies without cream of tartar

    Yes, you can make meringue cookies without cream of tartar. You can leave it out completely if you use really fresh eggs or you can substitute it with some lemon juice which has the same effect if you don’t know how old the eggs are or you’re using eggs that are not fresh.

    Cream of Tartar (or lemon juice) lowers the eggs pH and makes them more acidic (similar to fresh eggs) which makes them more stable. Add 1 tsp lemon juice for 5 egg whites or 1/2 tsp cream of tartar for 5 egg whites before whisking.

    How long to bake meringue cookies

    Bake for 60 minutes, then turn off the oven and leave the cookies in the oven but don’t open the door completely until they are cool. This way they dry out completely.

    When are meringue cookies done?

    The cookies are done when they are crisp on the outside, lift from the baking sheet without sticking. and sound hollow when tapped on the bottom.

    How to Store Meringue Cookies

    When the Cookies are completely cooled down transfer them to an airtight container. They keep fresh and crispy for at least 2 weeks.

    Looking for more cookie recipes?

    • Cornflake Cookies
    • Nutella Cookies Recipe
    • Vanillekipferl (German Vanilla Crescent Cookies)
    • Valentine’s Day Chocolate Sugar Cookies

    Want to try this Meringue cookie recipe?

    PIN IT TO YOUR COOKIE BOARD TO SAVE IT OR SHARE ON FACEBOOK!

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    Meringue Cookies in a glass bowl.
    Servings: 50

    Meringue Cookies

    Meringue Cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites!
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Course: Cookie
    Cuisine: French
    Calories: 25kcal
    Author: Julia Foerster
    5 from 22 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric
    • 5 egg whites, room temperature
    • 1 tsp vanilla extract
    • 1 1/2 cups granulated sugar
    • 1 lemon slice
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 220F.
    • Make sure your bowl and whisk are completely clean and the egg whites don’t have any egg yolk in them. Line two baking sheets with parchment paper.
    • Wipe the inside of the stand mixer bowl and the whisk with the lemon slice.
    • In a stand mixer fitted with the whisk attachment, whisk the egg whites and vanilla extract at medium-high speed until the mixture forms soft peaks.
    • Slowly add the sugar, about 1 Tablespoon at a time, with the mixer running and beat well after each addition until all the sugar is incorporated.
    • Once all of the sugar has been added, beat until sugar has just dissolved and the mixture is glossy and stiff about 4 minutes. The sugar should be completely dissolved and the mixture should not be gritty if you rub it between your fingers. It should not be dry, avoid overmixing.
    • Spoon the meringue into a large pastry bag fitted with a large star tip. Pipe 1.5-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie. They will increase in size a little bit as they dry out.
    • Bake for 60 minutes, then turn off the oven and leave the cookies in the oven (don’t open the door) until they are cool so they dry out completely. The cookies should be crisp on the outside, lift from the baking sheet without sticking. and sound hollow when tapped on the bottom.
    • As soon as the meringue is cool, transfer the cookies to an airtight container.

    Nutrition Information

    Calories: 25kcal | Carbohydrates: 6g | Sodium: 5mg | Potassium: 4mg | Sugar: 6g
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    Reader Interactions

    Comments

    1. Yuri Jang says

      September 13, 2021 at 2:15 pm

      5 stars
      It’s amazing!

      Reply
    2. Steph Swords says

      May 24, 2021 at 11:40 pm

      5 stars
      Love this recipe! My cousin made them for Saint Paddy’s Day and I’ve been dying to try them ever since. I’m planning on whipping up a few batches in red, white, & blue while down the shore over the next week or so… Some (or plenty! lol) for me, and enough to share with the rest of the family down at the shore house for Memorial Day Weekend!

      Reply
    3. Iku Suzumiki says

      March 13, 2021 at 8:55 am

      5 stars
      The recipe uses a bit too much sugar but either way it tastes great

      Reply
    4. Ebtessam says

      January 21, 2021 at 5:59 pm

      5 stars
      At last perfect meringues after years and years of unsuccessful trials .

      Reply
    5. Kim says

      January 14, 2021 at 12:27 pm

      I don’t have a piping bag or attachments. Suggestions, please? Also, Ihave Dr. Oetker lemon zest packets and fresh lemon. How would I incorporate the zest and would I still coat the bowl and mixer? One more question. Sorry! Lol I have 8 egg whites. Should I double the recipe?

      Reply
      • Julia Foerster says

        January 14, 2021 at 2:33 pm

        I would definitely recommend using a piping bag with a star tip but you could try using a ziplock bag and cut off a corner. I have never added lemon zest, but you could fold it in just before piping the cookies. You should still coat the bowl and mixer with fresh lemon. Regarding doubling the recipe, check out the post, there are instructions for scaling the recipe depending on how many egg whites you want to use.

        Reply
      • Kathy says

        January 26, 2021 at 7:54 pm

        I love this recipe! I don’t do piping bags either, but I just used 2 teaspoons to place them on the cookie sheet and they looked fine – homemade, but fine. I actually made meringues and they worked! Wow. Amazing!

        Reply
    6. Laurette Hummels says

      January 11, 2021 at 1:25 am

      How long will they keep in an airtight container?

      Reply
      • Julia Foerster says

        January 11, 2021 at 9:01 am

        They keep fresh and crispy for at least 2 weeks in an airtight container.

        Reply
    7. Lane says

      December 30, 2020 at 1:58 pm

      Approximately how long will it take for the meringues to cool in the oven once it’s turned off?

      Reply
      • Julia Foerster says

        December 31, 2020 at 8:39 am

        It depends on your oven, but I let them cool in the oven for about 1 hour.

        Reply
    8. new baker says

      December 03, 2020 at 10:59 pm

      Would softened butter be a good substitute for cream of tartar since butter is technically made of cream?

      Reply
      • Julia Foerster says

        December 04, 2020 at 8:55 am

        This meringue cookie recipe is made without cream of tartar because it uses really fresh eggs or a little bit of lemon juice instead. But in general, butter is not a substitute for cream of tartar. Cream of tartar has nothing to do with cream made from dairy, it’s just the commercial name for potassium bitartrate.

        Reply
    9. Vimbai Taziveyi says

      September 18, 2020 at 3:57 am

      5 stars
      Thank you for your easy to make meringue cookie recipe. 

      Reply
    10. MC says

      September 02, 2020 at 9:21 pm

      5 stars
      1,000/10, amazing recipe. I made some yesterday and I’m already making more because my family ate them all!

      Reply
    11. Keimisha Pillay says

      August 10, 2020 at 1:23 pm

      5 stars
      #5 star recipe 💯🌈🌟👑♥️

      Reply
    12. Zoe says

      June 27, 2020 at 12:40 pm

      5 stars
      i have never made meringue cookies but my grandma makes them for holidays sometimes. i also put chocolate chips on a few of them

      Reply
    13. Sarah says

      June 19, 2020 at 3:35 pm

      Do we need vanilla extract? Or is it optional?

      Reply
      • Julia Foerster says

        June 22, 2020 at 11:30 am

        It adds flavor but you could also use a different extract or leave it out.

        Reply
      • jolie says

        August 10, 2020 at 9:49 pm

        5 stars
        i personally used a 1/2 a teaspoon of mint extract and they were perfect

        Reply
    14. I’mfgh says

      May 27, 2020 at 11:35 pm

      5 stars
      I love it

      Reply
    15. SARA says

      May 14, 2020 at 11:48 am

      hi just wondering does it taste like egg?

      Reply
      • Julia Foerster says

        May 15, 2020 at 10:00 am

        No, it won’t taste like egg.

        Reply
    16. Abby says

      May 04, 2020 at 5:43 am

      5 stars
      I have made this recipe twice and it is amazing the second time i added a bit of lemon zest and it turned out amazing. Thanks for such a lovely recipe

      Reply
    17. yoojin says

      April 27, 2020 at 4:16 am

      hii i was just wondering if brown sugar would be okay to use too??

      Reply
      • Julia Foerster says

        April 27, 2020 at 10:14 am

        I don’t think brown sugar would work in this recipe.

        Reply
    18. sugarbaker says

      April 22, 2020 at 6:19 pm

      5 stars
      Awesome Awesome Awesome!!!!!!
      this is such a fantastic easy recipe! just to point out if u don’t have a piping bag to pipe the star shapes out, a cookie presser’s works great!!😂 we used this and attached the star piper onto the end. this makes a big easy batch and i love when they are warm, right out of the oven, and are still a little chewy on the inside. also, we took the leftover mix and made the top to a macaroon!! then, in the middle i added frosting mixed with vanilla extract and strawberry purée!! i never thought that making macaroons were so easy! just make sure if u r going to do this, take the mic out earlier, like right about when the hard shell is just formed so your macaroon is chewy, unless u want a crispy macaroon👎🏻👎🏻.
      thank you so much for those extremely easy recipe.❤️❤️👍🏻

      Reply
    19. Alex says

      October 25, 2019 at 10:34 am

      Are you able to use pre-bought lemon juice if it is pure lemon juice?

      Reply
      • Julia says

        October 25, 2019 at 11:06 am

        Yes, that should work as long as it is pure lemon juice!

        Reply
      • sugarbaker says

        April 22, 2020 at 6:21 pm

        5 stars
        hi sorry this is kinda late but i just used lemon juice, i sprayed it on a paper towel and wiped the inside of the bowl for the acids you need👍🏻👍🏻

        Reply
    20. trinity says

      October 24, 2019 at 9:59 pm

      5 stars
      AMAZING!! made them, it made a lot of cookies but they taste amazing. 

      Reply
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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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