Meringue Cookie Recipe

Meringue cookies are perfect for when you need to make a large quantity of sweets for an event because you can get a ton of cookies out of just a few ingredients. The ganache filling is optional and you can experiment with flavors like orange or peppermint in the meringue.Meringue 1 resized
Cocoa Meringue Cookies with Chocolate Ganache Filling
Meringues – Makes about 8 dozen cookies (4 dozen sandwiches)
1 c Egg Whites
1 ½ c Sugar
¼ tsp Cream of Tartar
1 packet Hot Cocoa Mix
Combine egg whites, sugar, and cream of tartar in mixing bowl. Place over pot of simmering water and whisk constantly until sugar is dissolved. Remove from heat and beat on high speed until soft peaks form. Gently fold in hot cocoa mix. Pipe meringues onto parchment lined cookie sheet using a large star tip. Bake at 200F for 3-4 hours. Turn oven off and leave meringues in the oven overnight to dry.
Ganache – Makes enough for 4 dozen sandwiches
8 oz Semi-Sweet Chocolate Chips
4 oz Heavy Cream
Place chips in a mixing bowl. Bring heavy cream to a boil and pour over chips. Let sit 5 minutes. Whisk gently starting at the center and moving toward edges of the bowl until all the chips have melted and mixture is smooth. Refrigerate until the ganache thickens. Place in a decorating bag and pipe ganache (no tip) onto bottom of meringue and gently press together with another meringue.


13 thoughts on “Meringue Cookie Recipe

    • I am just now finding this site and all these meringue recipes. Leslie is correct in that the featured recipe (the one that made me open to the site), you say to use 1/2 c. egg whites (2 egg whites). Several other of your recipes say the same thing. BUT–there is one where you say to use 4 egg whited and the recipe printed says to use 2. Kinda’ confusing on something so delicate to work with.

  1. Hi Amber. I think you’re amazing!!!! I have a question regarding the meringue’s. I wanted to try and make a meringue tower but last time I made meringue’s, they were nice and crunchy once I made them but became chewy after several hours. If I make a meringue tower to sell, how can I avoid the meringue’s from becoming chewy? Do you have any tips on anything special I could do so that they stay nice and crunchy? Also, what medium would you suggest I use to attach them to the tower? Any suggestions you can give me would be greatly appreciated. Hope you have a great evening.

    • Hi Luisa! If the meringues are sticky, it’s because they haven’t dried properly. It’s difficult to make meringue cookies in the summer because the weather can be very humid. You can try drying the cookies more by placing them back into the oven 🙂

  2. luv luv luv!!!!! everything you do!!!! from the cookies to thedesigns to ……. anything i see of yours!!!!! you have such simple classy taste!!!!!!

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