Meringue Cookies

Meringue Cookies

This recipe makes dozens of perfect, crunchy Meringue Cookies. Styled and piped through a star icing tip, these little cookies are the white jewels of any dessert spread.

Meringue Cookies
Makes 6 to 7 dozen
  • 4 large egg whites (120 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon cream of tartar
  • ¾ cup (150 grams) granulated sugar
  1. Preheat oven to 200°F (93°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until stiff glossy peaks form, 5 to 7 minutes. Spoon meringue into a piping bag fitted with a star or shell tip. Pipe meringue into small 1-inch cookies on prepared pans.
  3. Bake until set and dry, about 2 hours. Turn oven off, and let meringues stand in oven with door closed for 1 hour. Cookies can be made up to 2 days ahead and stored in an airtight container in a dry, dark place.


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