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Meringue Cookies

Meringue cookies on a parchment lined baking sheet.

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.

Meringue mixture in a mixing bowl.
Fit a pastry bag with a large french open star tip (ATECO #869) (or any other tip) and fill the bag with meringue.

How to fill a piping bag with meringue.

Now put parchment paper on an upside down sheet pan, or a cookie sheet. Pipe stars about 1 inch apart.

Piped out meringue cookies on a parchment lined baking sheet.
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.

Top view of meringue cookies on a parchment lined baking sheet.

More Meringue recipes:

Meringue Cookies

Meringue Cookies - Light and airy these cookies can be served as a light little dessert, or built into so many other cakes and desserts. Follow the simple photo step by step instructions to learn how! | By Let the Baking Begin!
5 from 2 votes

Crispy and airy meringue cookies that are simple to make and are the perfect dessert! 

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: meringue cookies
Calories: 33 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 25 -35 cookies

Ingredients

  • 4 egg whites room temperature
  • 1 cup sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 225F with oven rack in the middle.
  2. Make the meringue following THIS RECIPE.
  3. Fit a pastry bag with a large french open star tip (ATECO #869) (or any other tip) and fill the bag with meringue.
  4. Now put parchment paper on an upside down sheet pan, or a cookie sheet.
  5. Pipe stars about 1 inch apart.
  6. 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.

Nutrition Facts
Meringue Cookies
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 8mg0%
Potassium 8mg0%
Carbohydrates 8g3%
Sugar 8g9%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Miriam

    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.

    · Reply
  • Is it necessary to use parchment paper? Can I use plain paper?

    · Reply
    • 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.

      · Reply
  • […] can make the cookies with basic meringue, and sprinkle the nuts on top. Or you can make the hazelnut meringue and still sprinkle some more […]

    · Reply

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