Published: · Modified: by Shiran · This post may contain affiliate links · 68 Comments
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These crispy meringue cookies are sweet, crumbly and have a light vanilla flavor. They’ll melt in your mouth as soon as you bite into them! And with only 4 ingredients, this meringue cookie recipe is incredibly simple to make!
Did you ever bite into a cookie and just need to stop and savor the flavor? That’s how I feel about these meringue cookies. Because they are made with only a few ingredients, this meringue cookie recipe is incredibly simple to make, yet the cookies have a delicate taste and texture that I just love. You can even add a bit of food coloring to brighten them up if you like!
Keep reading to learn how to make perfectly delicious meringue cookies.
How to make meringue cookies
Authentic meringue cookies follow a 1:2 ratio of egg whites to sugar. The meringues should be on the sweet side and have a crisp texture that instantly melts in your mouth. Finished meringues will be white, shiny, and smooth – like satiny pillows!
- Make a meringue. In a clean mixing bowl fitted with the whisk attachment, beat egg whites and salt on high until the whites start to foam. Gradually add the granulated sugar one tablespoon at a time and allow the egg whites to eventually form stiff peaks. It will appear shiny and smooth. Add the vanilla extract and combine. If adding food coloring, you can add it now.
- Fold in powdered sugar. Using a rubber spatula, fold in sifted powdered sugar until completely incorporated. If adding
- Bake. Place small heaps of meringue on a parchment-lined sheet pan or pipe them evenly in rows using a piping bag and a round or star piping tip. Bake for 2-3 hours on the lowest shelf in your oven at 200°F/90°C until the meringues are completely dry. Cool completely.
Tips for making perfect meringue cookies
- If separating the eggs yourself as opposed to using store-bought egg whites, do so while they are still cold because the eggs are easiest to separate when chilled. Then, cover and let sit to reach room temperature. Room temperature egg whites will whip up best and reach their highest volume.
- Don’t leave out the salt. The salt cuts the sweetness and helps stabilize the egg whites so they can reach their full volume.
- Don’t reduce the sugar. In some recipes, reducing the sugar won’t alter the final result. But in this recipe, the amount of sugar is crucial to create the desired texture of the cookies. It also helps with the stabilization of the egg whites, both while whipping and during baking.
- For perfectly shaped and even meringues, pipe the meringue using a pastry bag fitted with a round or star tip. Otherwise, drop mounds of meringue onto the baking sheet, using the help of 2 tablespoons.
- Adjust the baking time based on your meringue size. If making smaller meringues using a piping tip, the baking time could be closer to 2 hours. For larger meringue cookies, they might need to entire 3 hours to bake. You’ll know they are done when they are completely dry on the inside and the outside.
Commonly asked questions
How do I make meringue ‘kisses?’
Use a pastry bag fitted with a ½-inch round or star tip. Hold the piping bag at a 90 degree angle from the surface (your hands will be vertical to the surface). Keep the tip close to the surface, and squeeze for a count of 3. Stop squeezing, and lift the bag straight up while releasing pressure to let a peak form.
How do I keep my meringue cookies from browning?
I usually bake meringues at 200°F/90°C and they turn out white. However, if your cookies have a slight tint after baking, decrease the temperature to 175°F/80°C next time – no lower than that – and increase the baking time. Also, be sure to bake the cookies in the lower part of the oven.
How to know when my meringues are ready?
Meringues are ready once they appear dry and are easily lifted from the parchment paper with their bases intact. Sometimes, though, especially for large meringues, it’s hard to know if the center has baked properly. It’s ok if it’s quite soft and marshmallow-like, but it shouldn’t be sticky. You can always break one open and see if it’s dry inside.
More of my favorite meringue desserts
- Perfect Pavlova: Crunchy on the outside and marshmallowy on the inside.
- Meringue Nests: The perfect vessel for lemon curd, chocolate sauce, ice cream, you name it!
- Eton Mess (Easy Strawberry Meringue Trifle): Beautiful mini trifles made with whipped cream, strawberries, and crushed meringues.
- Vanilla Swiss Meringue Buttercream: This meringue-based vanilla frosting is creamy, rich, and perfect for cakes and cupcakes.
- White Chocolate Swiss Meringue Buttercream: Creamy, dreamy, white chocolate frosting that tastes incredible.
4.86 from 21 votes
Meringue Recipe
Beautiful crunchy meringue cookies that melt in your mouth with every bite!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
YIELD 10 large cookies or 50-60 mini cookies (“kisses”)
Ingredients
- 3(100g) egg whites, at room temperature
- Pinchof salt
- ½cup(100g.) granulated or caster sugar
- ½teaspoonpure vanilla extract
- ¾cup(90g) powdered sugar
- Food coloring, optional
Instructions
Preheat oven to 200F/90C. Line a baking sheet with parchment paper and set aside.
Double-check that your mixer bowl is extra clean and not greasy, as that will cause the egg whites to not whip up properly. In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds. Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and completely smooth but not dry, and the sugar is fully dissolved (this part of adding the sugar and continues beating may take 5-10 minutes.). Beat in vanilla extract. Stop the mixer and add the powdered sugar. Fold gently by hand until combined and smooth. Fold in food coloring, if using.
Immediately spoon mounds of meringue onto the prepared baking sheet, about 2.5-inch in diameter (for piping or “kisses” shape, refer to above post). These cookies don’t spread much, so you can place them quite close to each other. Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least one hour or overnight.
Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
Recipe Notes
If you have a scale, weigh the egg whites for best results. Make sure there are no egg yolks in there or it will ruin the meringue.
Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake.
More Cookies
- Easiest Carrot Cake Cookies
- Mint Chocolate Cheesecake Cookies
- Hot Cocoa Cookie Cups
- Matcha Cookies
Reader Interactions
Comments
Nicole ~ Cooking for Keeps says
These are just too pretty!! I’m obsessed with the way you styled them. Plus, they look delicious!
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Shiran says
Thank you so much Nicole! 🙂
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Julia Olsen says
Gosh, it looks delicious! It’s a must try for me! Yum!
I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Thank you! 🙂 https://www.youtube.com/watch?v=rb7BAtQ_WqA
Thank you for an awesome recipe!
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hdyh says
I love your recipe! there love delicious and pretty to 🙂 greetings from Malaysia !
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Shiran says
Thank you so much! 🙂
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Pelin says
I have a question you say 1:2 ratio but the reçine iş 1:1 ratio?? Do i miss something ??
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Jen says
Brilliant! Simple enough for my kids to make with just a little bit of help.
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Stephanie says
Can the meringue that’s left in the piping bag sit in there a while, while the first batch bakes or is it ruined after waiting two hours?
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Shiran says
Hi Stephanie, the meringue should be piped or handled rather quickly, because if it sits for too long, it would become hard.
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Rush says
I have stored it in the fridge while waiting for first batch and used it. Was fine for me
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Angeline says
Hi, Shiran! I saw some recipes for meringue cookies called for corn starch. Why do we need corn starch in meringue cookies?
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Shiran says
Hi Angeline! My recipe uses powdered sugar, which contains corn starch. Check out my pavlova post for more information.
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Crystal says
I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. About 16 cookies to one recipe. I prefer them being cripsy. But, gracious. I can’t imagine giving 10 cookies that much time to cook in the oven. I just filled an order for 11 dozen. I would have never gotten them made if I had used the overnight technique. As it is, they baked for 45 min, then cooled for 45 min without opening the oven door. Can you see where I went wrong?
Thank you Shiran for trying to help me.
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Shiran says
Hi Crystal, for crispy meringues, you’ll need to bake them for at least 3 hours. 45 minutes isn’t enough and probably the reason why they were still soft.
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Theresa says
Good post! 🙂
My meringues cracked slightly while baking. Do you have any suggestions to stop this from happening?
Thank you!
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Shiran says
Meringues are tricky, and mine aren’t always perfect, but personally I like the rustic look. This guide may be helpful.
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Macy says
Hi! What would make meringue melt in your mouth? Mine had small amount at the end that was a little hard, the rest melted tho. Thanks!
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Shiran says
Hi Macy, the powdered sugar helps, so they actually should have this melt-in-your-mouth texture.
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Stephanie says
I love this recipe. I first stumbled onto your recipe because I had made a creme that gave me tons of egg white left over, so I needed a recipe that used weight. They came out perfectly and they’re now being requested at parties 🙂 Thanks so much!
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Shiran says
Thank you so much, Stephanie!
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Wann Afzan says
Hello, Shiran,
I just wanted to know, is the oven settings should be only top burner? Because you mentioned place the tray in the lower part of the oven.
Thanks!
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Shiran says
Hi Wann, I always bake with both top and bottom heat, unless otherwise stated. You can bake the meringues in the center of the oven, but I use the lower part of the oven because it helps to keep the meringues white.
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Gabriel Young says
I consider myself quite a tough critic. However, this recipe is fenominal. I wish there was a way to give 4 1/2 stars, because the flavor was perfectly executed, and the center was super soft. The reason I am not giving 5 stars, is because the food coloring makes it bubble over. Otherwise, it is a well done recipe. I recommend doing small cookies, about 1 inch in diameter, and cooking them for 35 minutes if you like a soft center.
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Sweet P says
This looks awesome! I will not do the food coloring!
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Miri says
This is just the recipe I was looking for. I made them mini size because I needed them for a party and got quite a lot of them. Thank you Shiran! I’m going to try your pavlova next!
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Jerre says
Your recipe is just as I learned in my grandmother’s kitchen…cookies or shells…bake 190-200 degrees, turn off oven and leave them in oven all night…always beautiful, white, and delicious! I particularly love the shells with a fresh lemon juice pudding/filling! Thank you for the recipe and memories!
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Mr. Meringue says
After a recent visit to a French bakery, I’m now obsessed with finding their meringue recipe. I’m looking for a crisp meringue that is so light that after baking and cooling, the meringue is so delicate that it simply cannot be picked up by the edges, or it will crumble. The meringue is light and almost ash-like– that’s how delicate it is. The center is dry and light-crisp, with no chew, and with a mouthfeel that has the very most brief crunch and instantly dissolves, leaving no chew. Does anyone, anyone know what I’m talking about? I’m being driven mad by the memory of this delicate meringue. I’ve tried adding baking powder, but that only gets me so far. Thank you.
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Annonymous says
I looooooove French meringues! Also I ❤ your name, Mr Meringue!
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lori says
I also want to know how to make those light delicate crisp, all the way through, meringues.
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KB says
I’ve baked Italian meringue and gotten close to this texture. It was not so delicate that it couldn’t be picked up by the edges but it was light, dry, crisp, with almost no chew. It melted in the mouth as opposed to getting chewy. Surprisingly, the meringues stayed ultra crisp in an air tight container for more than a week. In my experience, meringue cookies made with Swiss meringue don’t stay as crisp over time but it’s not usually a problem as they are mostly eaten in a day or two.
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Yvette Dussouy says
Will this recipe work using store bought egg whites?
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Shiran says
Hi Yvette, I haven’t tried meringue using store bought egg whites. This is a classic recipe for meringue, so I suggest you google it and find out more details.
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Cherry says
Hi! just want to ask which oven function is best for meringue? TOp or bottom heat?
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Shiran says
I always use the top and bottom when baking.
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kittenknit says
I always make two trays and swap them halfway through.
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Mara Rivera says
Hi, can I use all granulated sugar, instead of powdered sugar? Thank you!
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Mia says
I love this recipe and have made it a few gazillion times… I am a sixth grader who loves to bake and this recipient for meringues is so fun and easy to bake. People who eat these meringues always ask me for the recipe! Thank you Shiran!
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Patricia says
Hi, this recipe looks fabulous and I can’t wait to try it. I’ll be making minis so would love to know your recommended baking time? half? but still leave in the oven overnight? any advice would be great. Thanks!
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Shiran says
Hi Patricia, for minis the baking time will still be at least 2 hours (or even more), and then at least another hour in a turned off oven.
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Leonard c says
My fist time making meringues. I’m baking a cake and want to use the meringues for decorating and come out looking beautiful and tast amazing.
I from South Africa
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Marni Neuburger says
Can I make them ahead of time and if so, how many days ahead?
Thank you!Reply
Lisa trowbridge says
Could I use egg powder instead for this recipe ? As I’ve got some to use ?
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Alison says
I have been in search of a perfect recipe for a few years now as previous ones just never had the right texture. These came out perfectly! The only change I made was to bake them for 4 hours, as they didn’t seem done after 3. I suspect what made the difference in texture is the combination of powdered and granulated sugar where as in the past the recipes called for one or the other, not both. Thanks for sharing! It’s a keeper!
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Paul S. says
Made this recipe with my daughter who is an aspiring baker. It was very easy for her to follow and we absolutely loved the taste. It was very difficult for me to keep them in the oven for 3 hours. I kept checking the center with a toothpick every 30 minutes after an hour had passed. Finally at about 2:45, baam, perfect! Thank you for the recipe, will definitely make again.
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Anne says
I have tried to make meringue kisses twice now and both times they just stayed gooey and never got crispy and they started to bleed both times in the oven. I have no idea what I am doing wrong. I am busy with my third attempt, they are in the oven right now. I whisked them for longer this time hopefully that stops the bleeding but I am so confused with the baking time and suspect that might be the big problem. I have read recipes saying 40 mins and some saying 3 hours so I tried times between those. Then there is the resting time, I rested them both times for an hour with the oven door closed but I kept wondering if that is a bad idea because I could see the oven fogging up and thinking that the meringues soak that moisture up no? o boy am I stressed out with these meringue kisses but I just cant stop until I have made them successfully! Do you have any advice for me please
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Shiran says
Hi Anne, let me know how was the third attempt, and I would try to help!
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Joyce says
I have made these many times, love then. When bringing them to parties I have made then with finely chopped walnuts. Adds just a little something. Gets great compliments.
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Jamie says
Been looking so long for right recipe for literally years. The only difference I can tell is the salt. Thank you so much!
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HANY says
Hai Shiran <3
I really want to make perfect meringue which i read a lots of meringue recipe, and your recipe is the best. The problem is how about the oven? do i need to swicth on the fan? do i need to use the upper heat or bottom heat or both? love from malaysiaReply
Shiran says
I don’t use fan-forced because the meringues are so delicate, you don’t want them to blow away. I usually bake the meringues in the middle or low part of the oven.
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Chloe says
They are so easy to do and are very nice.
On the last day of school, I made these to take for my classmates they all loved them and wanted more.Reply
Crystal says
Meringue Cookies are much stronger than what you realize. You might not be baking them long enough. It’s my Go To present that I bake every year for Christmas and give away a big plastic baggy. I make mine different from everyone else. I make a BIG dollop and you should see the eyes. I use the fan inside my oven every time I make mine. Some end up being VERY crispy, some baked less are softer. I bake all day when I’m doing this and line up the baggies for delivery on the table and buffet. It usually gets some good returns from that generous gift. I just hate that my oven goes up and down all day long. They stay in the oven for nearly an hour to dry afterwards.
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Mayna says
I am no mathematician but your recipe says 100g sugar and 90gr of icing sugar (is what we call powdered sugar in the UK). But to me it doesn’t make sense that 1/2 cup of caster sugar is 100gr and 3/4 cup of icing sugar equates to 90gr. Am I missing something here?
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Shiran says
Hi Mayna, when using different kinds of sugar in a recipe you want to use about the same amount of weight. powdered sugar is more powdery while granulated sugar as larger granules so if you measure them by volume the result would be different. 1 cup granulated sugar equals about 200g while 1 cup powdered sugar equals about 120g.
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Rima says
Hello, I made mini pavlovas but they turned out a bit sticky and slightly beige. What would you recommend me to do?
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Sweet P says
Hi Shiran,
I am starting a baking business and I need good recipes!I know that your spice cake is good!I made it but in small ramekins and they looked exactly like mini cakes!!! Loooove your website! Also any tips for my business?Reply
Catheri says
Hello,
My daughter loves crunchy meringues, and your recipe is perfection. Thank you
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kittenknit says
Thank you for giving the weight of egg whites in the ratio!
I have a jar full of whites leftover from making ice cream and it’s difficult to find a recipe that doesn’t just say how many eggs to use, without even specifying the size of eggs.If I want to use almond or lemon extract, is the amount the same as for vanilla?
If I use vanilla, is there a different in result between alcohol or glycerin base?Reply
Shiran says
Yes, or you can use up to 1 teaspoon of extract. The glycerin based vanilla extract will affect the flavor so it depends. If you’re used to its flavor and like it, then you can use it.
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R says
Hi, may I know the oven mode is with or without fan? Thanks.
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Shiran says
Without fan!
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Jae says
Hi! I’ve been having a tough time making meringues and I suspect it was due to the weather where I live which is pretty humid! They just wouldn’t stay crispy at all ! Would you say this recipe works in humid climates?
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Talia @ Pretty. Simple. Sweet. says
Hi Jae, if the meringues are coming out crispy but then losing their crunch after a day or two, it’s very possible it’s due to humidity. Try keeping them in the fridge instead to avoid this issue.
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christine says
These turned out wonderfully! I add in 10g of powdered freeze-dried fruit to change up the flavors and people ask for them constantly! Question – is there a way to make them chocolate, like maybe adding in cocoa powder, without messing up the ingredients ratios?
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Angie says
For those wondering if you can use store bought egg whites for this recipe, the answer is yes……. BUT there will be a difference. The store bought will pipe smoother, so no peaks like in the meringue kisses. They’re great if you want to make shapes though. You can pipe snowmen, gingerbread men etc. Their tops will come out smooth and lump/peak free so if you use the store bought egg whites, you can use this difference to your advantage. I find them particularly beautiful if I pipe snowflakes.
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Jo Miller says
I really enjoyed the taste of this MERINGUES recipe, the sugar did not dissolve properly is this because I may have put the sugar in too early, or do I need to mix the Mercure more even if it isn’t dissolved within the 10 minute mark? And how do you make the MERINGUES soft in the middle and add in the outside mine were crispy and only cooked for 1 Hour and 30 minutes.
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Naomi Afriat says
Hi
Can u clarify the amounts of sugar and powdered sugar.
The recipe says 1/2 cup (100g) of sugar and 3/4 cup (90g) of powdered sugar.That doesn’t compute… are the gram amounts wrong?
Thanks you!
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Stephanie @ Pretty.Simple.Sweet. says
Hi Naomi, granulated sugar and powdered sugar have different weights with the same volume. One cup of granulated sugar is 200g, one cup of powdered sugar is around 115g.
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