Meringue Cookies Recipe

Meringue cookies are one of my favorite things to bake (and eat!). I love to make these with my daughter because the light and fluffy meringue is so easy for her to pipe onto the baking sheets. See the full meringue cookies recipe, tips on making meringue cookies, and a video tutorial below!

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What is the trick to making meringue?

I make my meringue cookies using Swiss meringue which means that I heat the eggs and sugar before whipping the mixture. I find that this method creates a more stable meringue so that it holds that beautiful shape of the rosettes and it allows me to work with it longer.

Is cream of tartar necessary for meringue?

I’ve made meringue cookies without cream of tartar, but I think it works so much better with the cream of tartar. Much like the process of heating the eggs and sugar first, cream of tartar helps to create a more stable meringue so that it holds its shape.

How to store meringue cookies

Meringue cookies will stay fresh for up to 5 days when they are stored in an airtight container at room temperature. Layer the meringue cookies with parchment paper to keep them from sticking together.

When exposed to the air, the meringue cookies will become sticky. I find that putting them back into the airtight container layered with parchment paper overnight will help to crisp them up again.

Can you freeze meringue cookies?

Meringue cookies can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Here’s what you’ll need to make this meringue cookies recipe:

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Ingredients

• 1/2 cup (120 grams) egg whites (I used 3 large egg whites)
• 3/4 cups (150 grams) granulated sugar 
• 1/2 teaspoon (1.7 grams ) cream of tartar (optional but recommended)
• 1/2 teaspoon (2.5 mL) vanilla OR 1/2 teaspoon salted caramel flavoring (optional)
• Gel food coloring 
• Sprinkles (optional)

Supplies

• Heat-proof bowl (metal or glass)
• Simmering pot of water
• Whisk
• Electric mixer (either stand mixer or handheld – if using a stand mixer, use the
• whisk attachment)
• Parchment lined baking sheets
• Piping bags
• Decorating tip 1M or 2D
• Rubber spatula
• Thermometer

Instructions

1. Preheat the oven to 185˚ Fahrenheit (85˚C)
2. Combine egg whites, sugar, and cream of tartar in a heat-proof bowl.
3. Place the bowl over a pot of simmering water and whisk the mixture until it reaches 120˚ Fahrenheit (49˚C)
4. Remove the mixture from the heat and beat on high speed with an electric mixer
5. until the meringue holds a soft peak.
6. Add the extract (any flavor you like) and continue to beat on high speed until the
7. meringue holds stiff peaks.
8. Split the meringue into two bowls and color them with the gel food coloring. Start with 1 drop of color and add more as desired.
9. Place the meringue into piping bags fitted with a coupler and a tip 1M.
10. Pipe rosettes on parchment-lined baking sheets.
11. Bake the meringue cookies at 185˚ Fahrenheit for 2 hours. Allow the meringue cookies to cool completely before removing them from the parchment paper.
12. Store the meringue cookies in an airtight container layered with parchment paper at room temperature for up to 5 days or in the freezer for up to 3 months.

Yield: 36 - 48 meringue cookies

Meringue Cookies

Print

Meringue cookies are one of my favorite things to bake (and eat!). I love to make these with my daughter because the light and fluffy meringue is so easy for her to pipe onto the baking sheets.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1/2 cup (120 grams) egg whites (I used 3 large egg whites)
• 3/4 cups (150 grams) granulated sugar
• 1/2 teaspoon (1.7 grams) cream of tartar (optional but recommended)
• 1/2 teaspoon (2.5 mL) vanilla OR 1/2 teaspoon salted caramel flavoring (optional)
• Gel food coloring
• Sprinkles (optional)

Instructions

1. Preheat the oven to 185˚ Fahrenheit (85˚C)
2. Combine egg whites, sugar, and cream of tartar in a heat-proof bowl.
3. Place the bowl over a pot of simmering water and whisk the mixture until it reaches 120˚ Fahrenheit (49˚C)
4. Remove the mixture from the heat and beat on high speed with an electric mixer
   until the meringue holds a soft peak.
5. Add the extract (any flavor you like) and continue to beat on high speed until the
   meringue holds stiff peaks.
6. Split the meringue into two bowls and color them with the gel food coloring. Start with 1 drop of color and add more as desired.
7. Place the meringue into piping bags fitted with a coupler and a tip 1M.
8. Pipe rosettes on parchment-lined baking sheets.
9. Bake the meringue cookies at 185˚ Fahrenheit for 2 hours. Allow the meringue
   cookies to cool completely before removing them from the parchment paper.
   

Notes

Store the meringue cookies in an airtight container layered with parchment paper at room temperature for up to 5 days or in the freezer for up to 3 months.