Meringue Cookies

These classic meringue cookies are light, airy, and perfectly crisp on the outside with soft, chewy centers.

And the best part is how versatile they are! They’re made with just a handful of ingredients and can be piped into so many different shapes. You can also leave them white or color them with gel food coloring for any holiday or celebration.

Meringue Cookies at a Glance

• Texture: Crisp on the outside with soft, chewy centers
• Prep Time: About 15 minutes
• Oven Time: At least 3 hours between baking and gradual cooling
• Yield: This varies based on how large you pipe them. I made about 36 meringues with a 1 1/2-inch diameter.
• Storage: Up to 1 week at room temperature in an airtight container
• Customization: Add vanilla or almond extract and gel food coloring if desired

Key Ingredients & Substitutions

This recipe only uses a few ingredients, but each one plays an important role in creating a stable meringue.

• Egg Whites: Use room-temperature egg whites for whipping. I like to separate the eggs while they’re still cold because it’s much easier, then let the whites come to room temperature.
• Cream of Tartar: This is optional but recommended. It helps the meringue whip up and stay stable.
• Sugar: Superfine caster sugar or granulated sugar both work. The most important thing is to add it very gradually so it dissolves properly and doesn’t destabilize the meringue.
• Vanilla or Almond Extract: Either can be added for flavor, but both are optional.
• Gel Food Coloring: This is optional. I recommend gel rather than liquid food coloring because liquid coloring can throw off the consistency of the meringue.

Can I Make Different Shapes With This Recipe?

Once you have the basic meringue made, you can color it with gel food coloring and pipe it into all kinds of shapes, which makes it perfect for holidays, cookie boxes, and themed parties.

I’ve used this same basic technique to make so many different meringue designs over the years:

• Candy Corn Meringues – layered yellow, orange, and white meringue for Halloween.
• Monster Meringues – colorful piped monsters with candy eyes.
• Meringue Turkeys – an adorable Thanksgiving variation.
• Santa Meringues – festive red and white meringues for Christmas.
• Meringue Trees – piped Christmas trees that are perfect for holiday cookie boxes.
• Meringue Chicks – bright yellow chick-shaped meringues for Easter or spring.
• Meringue Roses – piped rosettes that show how pretty and elegant meringue can be.

You can also experiment with different piping tips, colors, and sizes to make this recipe your own. Just keep in mind that larger meringues may need a little more time in the oven to dry out completely.

How to Make Meringue Cookies

The biggest key to making meringue cookies is taking your time while whipping the egg whites and adding the sugar. Here’s how I like to make them.

Step 1: Prep Your Bowl and Oven

Preheat the oven to 200°F / 93°C and line two large baking sheets with parchment paper.

Before you start whipping the egg whites, make sure your bowl and whisk attachment are completely grease-free. Even a small amount of grease can keep the meringue from whipping properly.

If needed, moisten a paper towel with vinegar and wipe down the inside of the bowl and the whisk attachment.

Step 2: Whip the Egg Whites to Soft Peaks

Add the room-temperature egg whites to the bowl of a stand mixer fitted with a whisk attachment, or to a large bowl if you’re using a hand mixer.

Mix on medium speed until the surface of the egg whites is covered in small bubbles. Add the cream of tartar and continue mixing until the meringue reaches the soft peak stage and leaves visible tracks.

Step 3: Gradually Add the Sugar

With the mixer running on medium-low speed, gradually add the sugar 1 tablespoon at a time over a few minutes.

Don’t rush this step! Adding the sugar gradually makes a huge difference in the stability of the meringue.

Once all the sugar has been added, increase the mixer to medium-high speed. When the meringue is close to stiff peaks, add the vanilla or almond extract if you’re using it.

Continue mixing until the meringue forms stiff, glossy peaks. I recommend using medium-high speed rather than the highest setting because it creates smaller air bubbles and a more stable meringue that’s easier to pipe.

Step 4: Color and Pipe the Meringue

If you want to color the meringue, add gel food coloring and mix on medium-high speed just until the color is evenly incorporated.

Fit a large piping bag with the piping tip of your choice, then pipe 1 1/2-inch dollops onto the prepared baking sheets.

Space the meringues about 1 inch apart. They won’t spread as they bake, so you can fit quite a few on each tray.

Step 5: Bake and Gradually Cool

Bake both trays at 200°F / 93°C for 2 hours, then turn off the oven and leave the meringues inside for at least another hour.

Letting the meringues cool gradually in the oven helps prevent cracking. When they’re ready, they should look and feel dry to the touch.

If the meringues still seem wet or moist, leave them in the turned-off oven for another 30–60 minutes.

Once they’re fully cooled, they should have a crunchy exterior with a soft, chewy center.

How to Store Meringue Cookies

Let the meringues cool completely to room temperature before storing them. Once cooled, keep them in an airtight container at room temperature for up to 1 week.

Frequently Asked Questions

Why are my meringue cookies sticky?

If the meringues still feel wet or sticky after baking and cooling, they likely need more time to dry out. Bake them for another 30-60 minutes at 200°F / 93°C, then let them cool gradually in the turned-off oven for an hour and check them again.

Why did my meringues crack?

Meringues can crack when they cool too quickly. That’s why this recipe has you turn off the oven and leave them inside to cool gradually rather than moving them straight to room temperature.

Why didn’t my egg whites whip up?

Grease can prevent egg whites from whipping properly. Make sure the bowl and whisk attachment are completely clean before you start. You can wipe them with a little vinegar if needed.

Cold egg whites also don’t whip up as well as room-temperature egg whites, so make sure to let the egg whites fully warm to room temperature before whipping them.

Pasteurized egg whites, including most carton egg whites, don’t whip up quite the same way fresh egg whites do.

Do I have to use cream of tartar?

No. The cream of tartar is optional, but I recommend using it because it helps stabilize the meringue.

Can I use liquid food coloring?

I recommend using gel food coloring instead. Liquid food coloring can change the consistency of the meringue and make it less stable.

How do I know when I’ve reached stiff peaks?

The meringue should look thick and glossy, and the peak should stand upright when you lift the whisk out of the bowl.

Tips for Making the Best Meringue Cookies

• Separate your eggs while they’re cold. It’s easier to separate cold eggs, then you can let the whites come to room temperature before whipping.
• Make sure your equipment is grease-free. Even a little grease can stop the egg whites from whipping properly.
• Add the sugar slowly. Mix it in 1 tablespoon at a time to create a more stable meringue.
• Mix on medium-high rather than the highest speed. This creates smaller air bubbles and a meringue that’s easier to pipe.
• Plan around the oven time. With the bake and gradual cooling time, these need to be in the oven for at least 3 hours.
• Adjust the bake time based on size. Larger meringues may need longer to dry out completely.

Let Me Know What You Think!

If you try this meringue cookie recipe, I’d love to hear what you think! Please leave a rating and comment below.

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