Classic Meringue Cookies

By our Recipe Contributor, Becky Spoolstra

These classic meringues are the perfect way to use up some extra egg whites. Their light and crisp texture is divine and will make you feel fancy for sure!


3 large egg whites

3/4 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Pinch of salt


1. Preheat your oven to 215 degrees F. Line a baking sheet with parchment paper and set aside.

2. Whisk the egg whites with the whisk attachment on medium low. Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of egg yolks in them.

3. Add in the cream of tartar, vanilla, and salt. After the whites begin to foam, bump up the mixer to medium speed and gradually start adding in the sugar a little at a time.

4. Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl. After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks. (Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form and the tip of the peak will fold back over onto itself.)

5. Add gel food coloring or additional flavors, if using. Keep mixing until you reach the stiff peaks stage. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)

6. Fit a piping bag with a plain or star tip. Unfold the top of the piping bag about halfway, then use a rubber spatula to fill the bag with the meringue. Fill the bag only 1/2 to 3/4 of the way full to prevent the meringue from spilling out the top of the bag.

7. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses by holding the bag perpendicular to the baking sheet. Hover the top slightly over the sheet and pipe a "kiss" of meringue: pipe the meringue, stop pressing the bag, then pull up on the bag. (Or you can use a soup spoon or ice cream scoop to scoop large, rustic meringues.)

8. Bake for 60 to 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven. Store in a covered container at room temperature for a few days. Do not refrigerate.


This recipe makes about 4 dozen meringues.

You can add a few drops of flavored extract and/or gel food coloring if you’d like to mix it up. I’ve added some peppermint extract, green food coloring, and sprinkled mini chocolate chips on top for a mint chocolate variety and they were delish!

This recipe is original posted here.