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Published: by Stefanie · This post may contain affiliate links.
This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.
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These easy meringue cookies are light, airy, crispy, and look so cute on a holiday cookie tray! One batch makes 36 cookies and you only need 5 simple ingredients to get started! While you may think working with meringue is finicky, I’m going to give you all the secrets, so your meringue kisses are perfect every time!
I admit the first few times I worked with meringue I was a little frustrated! But as you make different desserts like lemon meringue pie and buttercream it gets easier. I even cranked out a batch of mushroom cupcakes using a swiss version! Since you will have leftover yolks, use those to make lemon curd, homemade eggnog, or the best chocolate cream pie!
While these dainty little cookies look great on the dessert table, we usually like to mix in a few peanut butter truffles, mini pumpkin pies and cheesecakes, Oreo balls, and Martha Washington candy. All of these are bite-sized treats, so instead of filling up on one dessert, our guests can try a variety!
Why You’ll Love Simple Meringue Kisses
- Perfect for the holidays.
- Very versatile and can be made for many occasions.
- Only requires 5 ingredients.
What Ingredients do I Need for This Easy Meringue Cookies Recipe?
- egg whites
- granulated sugar
- cream of tartar
- Pinch of salt
- vanilla extract
Pro Tip: Separate your egg whites over another small bowl. That way, if the yolk breaks, it doesn’t ruin everything.
How to Make Meringue Cookies with Only 5 Ingredients
PREP: Add all the ingredients except the vanilla to the metal bowl that belongs to your stand mixer. In a saucepan that is small enough that the metal bowl does not fall in, bring a couple of inches of water to a boil. Place the mixing bowl over the boiling water and whisk until the sugar dissolves completely. Stir in the vanilla.
MIX AND PIPE: Whisk the mixture at medium-high speed until stiff peaks form using the stand mixer. Transfer the meringue batter to a piping bag with a #1M tip. Preheat the oven and line two baking sheets with parchment paper. Then pipe swirls on the baking pan one inch apart.
BAKE AND REST: Bake for 1 ½ hours. Turn the oven off and leave the door shut with the cookies inside for another hour.
- These cookies are highly susceptible to moisture and humidity. They are best when made in the fall and winter. After they have cooled for about 10 minutes, transfer them immediately to an airtight container.
- If the meringue cookies become sticky or lose their crispness, place them back in the oven on the lowest setting for 15-30 minutes.
- Some recipes do not heat the egg white mixture. I like this method because it’s faster. If you don’t want to heat it, then whip the egg whites and a spoonful of sugar at a time.
- Pipe the cookies as soon as you can so the meringue doesn’t deflate.
- Avoid placing the piping tip directly against the pan. Hold it slightly above.
Fun Fact
There were three chefs who invented their own version of meringue which is why there are three different methods. The first inventor was the Swiss chef.
Variations
- Chocolate meringues – Fold up to 2.5 tablespoons of cocoa powder in once the meringue has formed just before transferring it to a piping bag
- Other flavors – Use a few drops of peppermint, lemon, almond, or your other favorite extract.
- Change the color – Stir in some gel food coloring to get different colors.
- Different shapes – Swap out the piping tip to make cookies in other shapes.
- Dip – Use Candy Melts or melted chocolate chips to dip the bottoms or drizzle over top.
- Sprinkles – Add sugar sprinkles before placing them in the oven.
How long do meringue cookies stay fresh?
When stored in a sealed airtight container, they will last up to a week on the countertop. It’s best to store them immediately once they have cooled.
Should meringue cookies be chewy?
No. If your cookies came out chewy that means they did not bake long enough or have too much moisture. You can try placing them back in the oven at the lowest temperature for a few minutes to bring the crisp back.
What are the three types of meringue?
Swiss, French, and Italian.
French meringue does not require any heat. Swiss meringue is the technique we used for these cookies, while Italian meringue is the most stable and cooked at the highest heat of three.
Why is my meringue not getting stiff?
While there could be many different reasons, the most common is that they are not being whipped long enough or at a high enough speed.
More Delicious Cookie Recipes
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Smookies (Gooey Delicious S’mores Cookies)
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Chocolate Chip Cheesecake Cookies
-
Lofthouse Cookies Recipe (Copycat)
-
Butterscotch Cookies with Toffee
5 from 1 vote
Created by: Stefanie
Easy Meringue Cookies Recipe
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour 35 minutes minutes
Total Time 2 hours hours 45 minutes minutes
36 cookies
This is the easiest meringue cookies recipe you will ever make using just 5 ingredients! You can even use the same recipe to customize the flavor and made them for all different occasions.
36 cookies
Ingredients
- 4 large egg whites
- 1 cups granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- ½ teaspoon vanilla extract
Instructions
In a heat-proof mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites, granulated sugar, cream of tartar, and a pinch of salt.
In a separate saucepan (small enough that the metal bowl can rest over the water, but not fall in), bring a couple inches of water to a low boil.
Carefully set the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler). Whisk the egg whites until the sugar is completely dissolved – rub a bit of the mixture between the pads of your fingers – you should not feel any sugar granules. (about 2 minutes) Add the vanilla to the egg white mixture.
Place the mixing bowl on the standing mixer. With the whisk attachment, beat the egg white mixture until stiff peaks form (about 3 minutes).
Transfer the whipped meringue to a piping bag fitted with tip #1M.
Preheat the oven to 200°F. Line two baking sheets with parchment paper.
Pipe swirls onto the parchment paper, about 1 inch apart.
Bake for 1 ½ hours, then turn off the oven, leaving the door closed and the cookies inside for an additional 1 hour.
Notes
Storage:
Meringue cookies are very susceptible to moisture/humidity in the air. After removing them from the oven, allow to cool (this should only take 10-15 minutes) and then immediately transfer to an airtight container (I like to use a Ziploc baggy.) Store in a sealed airtight container on the countertop for up to one week.
Notes:
If meringues become squishy or sticky from moisture in the air, put them back in the oven, set as low as it will go (180°F is the lowest my oven will go), for about 15-30 minutes – this will redry out the cookies.
You can also flavor meringues with cocoa powder, mint extract, lemon extract, etc. Add a drop of gel food coloring to the mixture for tinted cookies.
There are many different methods for making meringue cookies. Some recipes do not heat the egg whites/sugar mixture. In this method, you will whip the egg whites and add the sugar to the mixture one spoonful at a time, whisking until the sugar dissolves before adding the next spoonful. I prefer this method where you heat the egg whites to dissolve the sugar in it. This takes just 1-2 minutes and then another couple minutes of hands off time in the mixer.
Nutrition
Calories: 23kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 9mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg
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