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A few mummy meringue cookies with one is broken in half.

Mummy Meringue Cookies

Prep Time: 15 minutes
Cook Time: 1 hour
cooling: 3 hours
Total Time: 4 hours
Servings: 30 cookies
Calories: 17kcal
Author: Shinee
These fun mummy meringue cookies are light as air and melt-in-your-mouth treats, perfect for your Halloween party!
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Ingredients

  • 2 (70g) large egg whites at room temperature
  • ½ teaspoon cream of tartar
  • 1 cup (130g) powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • Candy eyes for decoration

Instructions

  • Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper, or silicone mat.
  • In a large, grease-free bowl, whip the egg whites until foamy on low speed.
  • Add cream of tartar and continue to beat slowly increasing the speed to medium high.
  • Start adding powdered sugar 1 tablespoon at a time. Beat the mixture until stiff peaks form, about 5-7minutes.
  • Then stir in vanilla extract, or any other flavor you would like.
  • Transfer the meringue into a piping bag fitted with round tip (I use Wilton 12 round tip). Pipe the meringue into 1x3inch stick in zigzag motion.
  • Place 2 cnady eyes on each cookie and bake for 30-40 minutes, until meringues are completely dry. Turn off the oven and leave them in the oven to slowly cool the cookies.

Notes

Note 1: It’s easier to separate cold eggs as yolks are firmer and don’t break easily. So separate the eggs as soon as you take them out of the fridge. You can also use carton egg whites. Just be sure to read the labels on the carton, as some egg whites are not meant for making meringue.
Note 2: I’ve made meringue cookies with both granulated sugar and powdered sugar. Both works great for meringue cookies! For granulated sugar version, check out my meringue ghosts recipe.
Note 3: Cream of tartar is an acid and used to stabilize egg whites. It’s an optional ingredient and can be omitted.
Note 4: In place of candy eyes, you can use black gel food coloring, black edible marker, or melted chocolate to draw eyes on baked and cooled meringue cookies.
STORING TIP: Store meringue cookies in an airtight container at room temperature for up to a week, or even more. Make sure the cookies are baked till they're dry inside and cooled completely before storing.

Nutrition

Servings: 1 cookie
Calories: 17kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Sugar: 4g
Sodium: 3mg