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The Ultimate Easy Meringue Cookies Recipe: Light, Crisp, and Perfect Every Time

A large mound of perfectly piped white meringue cookies displayed on a white plate near a bright window.
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Make light, airy meringue cookies that are crisp on the outside and melt in your mouth. This simple French meringue recipe is perfect for beginners.

Ingredients

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  • 4 large egg whites, room temperature
  • 1 cup superfine granulated sugar (caster sugar)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat your oven to the lowest setting, usually between 200°F and 225°F (95°C to 105°C). Line two baking sheets with parchment paper.
  2. In a very clean, grease-free bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form.
  3. Slowly add the superfine sugar, one tablespoon at a time, while the mixer runs on medium-high speed. Wait about 30 seconds between each addition.
  4. Once all the sugar is added, increase the speed to high. Beat until the meringue is stiff, glossy, and holds firm peaks. When you rub a small amount between your fingers, you should not feel any sugar granules. This takes about 8 to 10 minutes total.
  5. Beat in the vanilla extract during the last minute of mixing.
  6. Transfer the meringue to a piping bag fitted with your desired tip (a star tip works well for kisses).
  7. Pipe small mounds or kisses onto the prepared baking sheets, leaving about an inch between each cookie.
  8. Bake for 1 to 1.5 hours, depending on the size of your cookies and your oven temperature. The goal is to dry them out, not brown them.
  9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies cool completely inside the oven for at least 1 hour, or until the oven is completely cool. This prevents cracking.
  10. Store finished meringue cookies in an airtight container at room temperature.

Notes

  • Use room temperature egg whites; they whip up to a higher volume than cold ones.
  • Ensure your mixing bowl and whisk attachment are completely free of any fat or grease, as this prevents the egg whites from whipping properly.
  • For flavored meringues, substitute 1 tablespoon of the sugar with 1 tablespoon of finely ground Jello powder or add 1/2 teaspoon of peppermint extract along with the vanilla.
  • If you do not have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds until finer.

Nutrition

Find it online: https://whiskdaily.com/meringue-cookies-easy-recipe-light-crisp/