Meringue Cookies are delicious and gorgeous, making them the perfect special occasion cookies. They are easy to pipe and easy to color. You can adjust the colors for different holidays or cover them with festive sprinkles. They are crisp on the outside with a light and airy texture on the inside and a melt-in-your-mouth supper pillowy marshmallow taste.
These beautiful Meringue Cookies are as easy to make as they are pretty. You can whip up the batter in less than fifteen minutes. They are as pretty as a picture. For 4th of July meringues, drizzle red and blue food coloring down opposite sides of the piping bag. To make a beautiful Christmas version, drizzle red and green food coloring down the opposite sides of the bag. They make a beautiful addition to your holiday cookie tray. For a pretty Easter cookie, drizzle pastel blue and pink down the sides of the bag.
How to Make Classic Meringue Cookies?
Grab your stand mixer and attach the whisk attachment. If you do not have a stand mixer, use a mixing bowl and a handheld mixer, preferably with the whisk beaters. Add the egg whites, vanilla extract, salt, and cream of tartar to the bowl of a stand mixer. Beat on low until the egg whites begin to turn white and frothy. Turn the mixer to medium-high speed and start adding the sugar very slowly. Add the sugar about 1 tablespoon at a time. Keep adding the sugar slowly and whip until the meringue forms stiff peaks. This can take anywhere from 7-10 minutes.
Attach a large star tip to a disposable piping bag and place it over a large glass for ease in filling the bag. Add about 1/3 cup of meringue to the piping bag. Drizzle about 1/8 teaspoon of food coloring down one side of the piping bag. Carefully fill the piping bag with meringue batter, trying not to disrupt the food coloring. Pipe the meringue into small cookies about 2 1/2 inches wide onto a baking sheet covered with parchment paper. They can be piped fairly close together as they do not spread. Place the baking sheet on the center rack. Bake at 250 degrees for 45 minutes, and shut off the oven. Leave them in there for a couple of hours or until they are crisp. Store in airtight containers.
Helpful Recipe Tips
- Make sure the bowl, beaters, and all utensils are clean and completely dry. Just a little oil or water can keep the eggs from reaching maximum volume.
- Take your time when separating your eggs, as a bit of egg yolk can cause problems with getting the whites to fluff up. Crack them one at a time because if you get any yolk in the egg whites, you will need to remove it. If you can not get it all out, discard it and try again.
- Separate your eggs when they are cold and let the egg whites come to room temperature.
- If you have superfine sugar or caster sugar, use it, as it helps the sugar dissolve faster, making it easier to achieve stiff peaks.
- For more flavor, substitute orange, peppermint, lemon, almond, raspberry, or cherry for the vanilla extract. Experiment with different extracts, but remember, a little extract goes a long way, especially with mint or peppermint. Or gently fold in chocolate chips and one tablespoon of cocoa powder.
- Pipe your cookies onto parchment-covered baking sheets.
- You can mix red and yellow dyes to create an orange. Using McCormick food coloring, a 1/8 teaspoon is about 11 drops of yellow to 3 drops of red.
- If the Meringue Cookies get tacky or sticky with a chewy texture, place them back in a 250-degree oven for 10 minutes. Then turn the oven off and let them remain in there for about one hour.
- For fun, try different food coloring. For instance, for Christmas, place red and green on opposite sides of the piping bag. It works every time and makes such beautiful cookies. Or, for Easter, drizzle pastel blue and pink down the sides of the bag.
How to Store Meringue Cookies
One cool store your meringue cookies in an airtight container at room temperature with wax paper or parchment paper between the layers for up to 2 weeks. If the Meringue Cookies get tacky or sticky with a chewy texture, place them back in a 250-degree oven for 10 minutes. Then turn the oven off and let them remain in there for about one hour.
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Meringue Cookie Recipe
Ingredients
- 3 large egg whites
- 1/2 teaspoon vanilla extract see notes
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2/3 cup sugar
- 1/8 - 1/4 teaspoon food coloring or dye see notes
Instructions
- Preheat oven to 250 degrees and line your baking sheets with parchment paper.
- Add the egg whites, vanilla extract, cream of tartar, and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn the mixer to high and add the sugar very slowly, one tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger. This can take anywhere from 7-10 minutes.
- Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to a piping bag. Drizzle 1/8 teaspoon of food coloring or dye down one side of the piping bag. Carefully fill the piping bag with meringue, trying not to disrupt the food coloring. Pipe the meringue in small cookies about 2 1/2 inches wide. Place the baking sheets on the center rack or as close as possible to it. Bake at 250 degrees for 45 minutes and shut off the oven. Leave them in there for 1-2 hours. Store in airtight containers.
Notes
- Make sure the bowl, beaters, and all utensils are clean and completely dry. Just a little oil or water can keep the eggs from reaching maximum volume.
- Take your time when separating your eggs, as a bit of egg yolk can cause problems with getting the whites to fluff up. Crack them one at a time because if you get any yolk in the egg whites, you will need to remove it. If you can not get it all out, discard it and try again.
- Separate your eggs when they are cold and let the egg whites come to room temperature.
- If you have superfine sugar or caster sugar, use it, as it helps the sugar dissolve faster, making it easier to achieve stiff peaks.
- For more flavor, substitute orange, peppermint, lemon, almond, raspberry, or cherry for the vanilla extract. Experiment with different extracts, but remember, a little extract goes a long way, especially with mint or peppermint. Or gently fold in chocolate chips and one tablespoon of cocoa powder.
- Pipe your cookies onto parchment-covered baking sheets.
- You can mix red and yellow dyes to create an orange. Using McCormick food coloring, a 1/8 teaspoon is about 11 drops of yellow to 3 drops of red.
- If the Meringue Cookies get tacky or sticky with a chewy texture, place them back in a 250-degree oven for 10 minutes. Then turn the oven off and let them remain in there for about one hour.
- For fun, try different food coloring. For instance, for Christmas, place red and green on opposite sides of the piping bag. It works every time and makes such beautiful cookies. Or, for Easter, drizzle pastel blue and pink down the sides of the bag.
Nutrition
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Jenny
Meringue cookies are so pretty and tasty. Much easier to make than you would imagine. We make them every year for Easter and Christmas.
Jane
Oh wow what a neat change to classic cookies! I might do these for our holiday cookie tray this year.
Mel
These meringue cookies are such a fun idea. They’re a great vibrant colour too. A jar of these would make a really lovely gift for Christmas.
Celebrate Woman Today
What a beautiful recipe! Colorful, bright, and delicious. I would like to master this recipe.
Sandra
These are really one of my favorite treats!! So delish! Thanks!
Beth Pierce
You are most welcome, Sandra!
Tammy
I love meringue cookies..they’re so light and addictive! Perfect recipe here!
Karen
oh I love Meringue but never thought of making them at home, I’ve always thought this is above my skillset. I can’t wait to try your recipe.
Tanya
We love these meringue cookies with a crisp outside and a melt-in-your-mouth marshmallow taste. They are a delightful treat for any special occasion. I am going to make them with red and green coloring and peppermint extract for my Christmas cookie trays.
Beth Pierce
Thanks, Tanya! They will be beautiful!