Simple Meringue Cookies Recipe

If you’ve ever wanted to master a delicate, melt-in-your-mouth treat that feels fancy but is actually super easy to make, then you’re going to love this Simple Meringue Cookies Recipe. I absolutely love how these little cloud-like cookies turn out—light, crispy, a little chewy on the inside, and oh-so-sweet. Once you get the hang of the technique, you’ll find yourself making these again and again for everything from afternoon snacks to special gatherings. So, let me walk you through how to make these delightful meringue kisses that are guaranteed to impress!

this Recipe

Ingredients You’ll Need

These ingredients come together to create that perfect meringue consistency and flavor. Be sure to use room temperature egg whites—they whip up better and give you that airy texture.

• Egg whites: Fresh or separated well, these build the structure of your meringue.
• Cream of tartar: Helps stabilize the egg whites and keep the meringue fluffy.
• Kosher salt: Just a pinch enhances flavor and balances sweetness.
• Granulated sugar: Slowly incorporated for that glossy stiff peak texture.
• Vanilla extract: Adds a lovely, classic flavor, but you can swap for almond or lemon if you prefer.
• Icing color (optional): Just a drop if you want to make your cookies a little more festive or unique.

Variations

I love mixing things up when I bake meringue cookies, and you should feel free to do the same! These cookies are like a blank canvas for flavors and colors.

• Flavored Extracts: I’ve replaced vanilla with peppermint extract during the holidays, and my family went crazy for the fresh twist!
• Food coloring: Adding vibrant gels or natural powders can transform these cookies into colorful treats perfect for birthdays or themed parties.
• Chocolate Drizzle: For a special occasion, I often drizzle melted dark chocolate on top once cool—it adds an irresistible richness.
• Mini Chocolate Chips: Gently folding a few mini chips into the meringue gives a fun texture contrast.

How to Make Simple Meringue Cookies Recipe

Step 1: Prep the Oven and Ingredients

Start by preheating your oven to a low 200°F (93°C)—this gentle heat is key for drying out the meringues without browning. Make sure your mixing bowl and beaters are spotlessly clean and dry. I actually wipe mine down with a little vinegar before whipping to avoid any grease that could prevent the whites from whipping properly.

Step 2: Whip the Egg Whites to Foamy

Place the egg whites, cream of tartar, and salt into your clean mixing bowl. Start whipping on medium speed until you see the whites get foamy and begin turning white. This usually takes just a few minutes—don’t rush it or you’ll miss that perfect stage.

Step 3: Add Sugar Slowly for Glossy Peaks

Now here’s the trick I learned that makes all the difference: add your sugar very, very slowly—about a quarter teaspoon at a time—while you continue whipping. This gradual addition helps your meringue reach that irresistible glossy shine and firm peak stage. After all the sugar is in, crank up the speed to high and whip until the meringue is stiff and shiny.

Step 4: Flavor and Color Your Meringue

Gently stir in the vanilla extract, and if you’re using any food coloring, fold it in carefully without deflating your meringue. I like using a French star piping tip to make charming little kisses that look professional but are so easy to pipe onto a parchment-lined sheet.

Step 5: Bake Low and Slow

Bake the meringues for 2 to 2½ hours at the low 200°F setting until they’re dry and crisp on the outside but pale—do not let them brown! It’s tempting to crank up the heat if you’re in a rush, but patience is your best friend here to keep that delicate texture.

How to Serve Simple Meringue Cookies Recipe

Garnishes

I like to dust mine lightly with powdered sugar or sprinkle with finely chopped nuts like pistachios before baking for a subtle crunch and pretty look. Sometimes a tiny drizzle of chocolate after baking takes them from sweet to spectacular.

Side Dishes

These cookies pair beautifully with a cup of strong coffee or tea. I often serve them alongside fresh berries or a dollop of whipped cream for a light dessert that feels indulgent but isn’t heavy.

Creative Ways to Present

For parties, I’ve arranged meringue cookies into “nests” filled with lemon curd or fruit preserves. They also make adorable edible cupcake toppers! Add some edible flowers or silver dragees to make them look like mini works of art that guests can’t resist.

Make Ahead and Storage

Storing Leftovers

I store leftover meringue cookies in an airtight container at room temperature—this keeps them crisp and fresh for up to two weeks. I learned that moisture is their enemy, so no fridge storage unless sealed very well.

Freezing

Freezing meringues is a fantastic option. I wrap them carefully in plastic wrap, then place in a freezer bag. When you’re ready to enjoy, just let them thaw at room temperature—they keep their texture perfectly!

Reheating

If you find your meringues a little soft after storage, pop them in a 200°F oven for 5-10 minutes to crisp them back up. Just keep an eye on them so they don’t brown.

FAQs

Final Thoughts

When I first tried making meringue cookies, I underestimated the patience needed, but once I nailed the technique, this became a go-to recipe for impressing friends with minimal effort. These cookies are not only simple but feel like a fun baking win every time you make them. I really encourage you to give this Simple Meringue Cookies Recipe a shot—you might be surprised how addictive these little sweet clouds are. Plus, your kitchen will smell incredible, and your guests will keep asking for more!

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