Meringue Cookies
The Meringue Cookies are light, airy and can be served as a light little dessert, or built into many cakes and desserts. Follow the simple photo step by step instructions to learn how!
You can add chopped chocolate or nuts into the meringue to additionally flavor the Meringue Cookies. You will need to be very careful folding it into the meringue as not to deflate the meringue and cause it to not dry properly in the oven.
TIP: Use about 3/4 chopped chocolate or chocolate chips per recipe, or 3/4 cups to 1 cup nuts chopped to small pieces.
Meringue Cookies
Yield: 25-35 cookies
Ingredients:
- egg whites, room temperature
- sugar
- Pinch of salt
How to make Meringue Cookies:
Start by making meringue following THIS RECIPE.
Fit a pastry bag with a large french open star tip (ATECO #869) (or any other tip) and fill the bag with meringue.
Now put parchment paper on an upside down sheet pan, or a cookie sheet. Pipe stars about 1 inch apart.
Bake in preheated to 225F oven for 2 hours.
TIP: To check if the cookies are done baking, take ONE cookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.
Tip #2: try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.
More Meringue recipes:
- Cherry Chocolate Pavlova Recipe – A simple meringue dessert with whipped cream and cherry sauce.
- Hazelnut Meringue Cake – Meringue cake with hazelnut.
- Plum Butter Pirog – Another delicious meringue recipe.
Meringue Cookies
Crispy and airy meringue cookies that are simple to make and are the perfect dessert!
Ingredients
- 4 egg whites room temperature
- 1 cup sugar
- Pinch of salt
Instructions
-
Preheat oven to 225F with oven rack in the middle.
-
Make the meringue following THIS RECIPE.
-
Fit a pastry bag with a large french open star tip (ATECO #869) (or any other tip) and fill the bag with meringue.
-
Now put parchment paper on an upside down sheet pan, or a cookie sheet.
-
Pipe stars about 1 inch apart.
-
Bake in preheated to 225F oven for 2 hours.
Recipe Notes
TIP: To check if the cookies are done baking, take ONE cookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.
Tip #2: try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.
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Marina | Let the Baking Begin
Delish as always! I have a question though. How do you store these and how long are they good for?
Hi Zoryana,
If the meringue is properly made it can be stored for quite awhile in an air tight container.
Made this meringue using your recipe and following your directions for a lemon pie for my husband and this was the perfect topping. I had enough meringue left over to make almost a dozen meringue cookies which my 3 year old granddaughter and I sprinkled with gold and pink sugar. They turned out so well, I plan to make another batch for Christmas gifts.
Your feedback is very important to me, thank you for sharing Miriam!~
Is it necessary to use parchment paper? Can I use plain paper?
Hi James,
Parchment paper is a nonstick kind of baking paper that helps baked goods release very easy. For this reason, the plain paper would not work.