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Easy Meringue Cookies

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 4 hours
Servings: 30 cookies
Calories: 28kcal
Author: Shinee
These easy meringue cookies are light and delicate, melt-in-your-mouth sweet and crisp throughout!! Before you start, ensure your bowl and utensils are clean and grease-free, as any fat (including yolk) is #1 enemy to egg whites.
Print Recipe


  • 4 egg whites at room temperature, Note 1
  • 1 cup (200g) granulated sugar Note 2
  • 1/4 teaspoon cream of tartar optional, Note 3
  • 1/4 teaspoon coarse kosher salt
  • 1/2 teaspoon pure vanilla (or almond) extract
  • Gel food coloring optional


  • Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper, or silicone mat.
  • In a large mixing bowl with whisk attachment, whisk egg whites on medium speed until frothy.
  • Add cream of tartar and salt. And continue to whip the meringue until it turn white.
  • Start adding sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • Increase the speed to medium high, once all the sugar is added.
  • When the meringue reaches soft peaks (it's when you lift the whisk, merigue tip droops into a hook), add vanilla extract and food coloring, if desired.
  • Continue to beat the meringue until stiff peaks form. When you lift the whisk, you'll see the meringue tip stands straight up.
  • Transfer the meringue into a pastry bag, fitted with decorative tip, and pipe into desired shapes and size on lined cookie sheet.
  • Bake for 40-90 minutes, depending on size of the cookies. Meringues are done when they are hard to the touch, can be easily lifted and crisp all throughout. Turn off the oven, and let the cookies slowly cool in the oven.


Note 1: Cold eggs separate easy, but keep in mind room temperature egg whites whip better and faster. You can also use carton egg whites. You'll need about 150g egg whites.
Note 2: It's best if granulated sugar is on a fine side, as it'll dissolve quicker into the meringue.
Note 3: You may skip cream of tartar, if you don't have it. But it helps to keep meringue more stable.
STORING TIP: Store meringue cookies in an airtight container at room temperature for up to 2 weeks. You can also freeze meringue cookies in an airtight container for up to 3 months.


Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 26mg | Potassium: 11mg | Sugar: 7g