These meringue cookies will melt in your mouth with their light and airy texture! I love vanilla meringue, but they can be made in a variety of flavors.
Vanilla Meringue Cookies
While there is a technique to making vanilla meringue cookies I walk you through it each step of the way so you can see how easy these cookies are to make!
If you’ve ever made divinity candy or lemon meringue pie you know all about beating egg whites to stiff peaks then all you do is pipe the batter, bake at a low temperature then wait until they are crisp. I love to flavor mine with vanilla, but any flavor will work.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Large egg whites, room temperature: It’s important to make sure there is no yolk present in the egg whites. Do your best to separate them in a small container first, that way you can tell if any yolk has contaminated the white before adding it to the bowl.
- Cream of tartar: This is what helps to keep the structure of the meringue cookies. The stiff egg whites create the structure but the cream of tartar helps to hold it.
- Pinch of salt: Enhances the flavor and balances the sweetness.
- Granulated sugar: Provides sweetness in the meringues.
- Pure vanilla extract: Since there are so few ingredients, try and use good quality vanilla extract or vanilla paste. Substitute the vanilla for almond extract, orange extract, or peppermint extract.
How to Make Meringue Cookies
Add room temperature egg whites, cream of tartar, and salt to a mixing bowl, or the bowl of a stand mixer, and use the whisk attachment to beat on low speed until the mixture starts to foam.
With the mixer running at a higher speed, gradually add the sugar 1 Tablespoon at a time until it is incorporated.
Continue beating the meringue batter until stiff, glossy peaks form. This means the meringue should hold its shape when the beaters or whisk attachment is lifted out of the bowl.
Use a spatula to gently fold in the vanilla extract and any coloring you are using. Be careful not to overmix, you don’t want to lose any of the trapped air.
Add the mixture to a large piping bag fitted with a #32-star tip. Pipe about 1 1/2-2-inch dollop of meringue onto a parchment-lined baking sheet. Leave room between each one.
Transfer the prepared cookie sheet to a preheated 225°F oven to bake on low for 1 hour until the vanilla meringue cookies look dry on the outside. Turn off the oven, but do not remove the cookies. Let them sit there for another 30 minutes. Then, open the door slightly to allow the cookies to cool completely.
Preventing Cracks
Don’t take the vanilla meringue cookies out of the oven right away! Extreme change in temperature can cause your meringue to crack.
Allow the cookies to adjust to the lower temperature in stages, so they continue to dry out without cracking.
Tips for Perfect Vanilla Meringue Cookies
- Add a bit of gel food coloring to change their overall appearance. The more drops you use in the meringue batter, the more vibrant they’ll be!
- Use cocoa powder to make them chocolate meringue cookies or drizzle some melted chocolate on top. You could always add sprinkles or mini chocolate chips!
- As easy as they are to make, they can be finicky if it’s too humid or rainy outside. The excess moisture won’t allow the cookies to hold their shape as well. So, wait for a clear day to make them.
- It is super important that you start off with not only room temperature eggs but also a VERY clean bowl and beaters. There should be no residual grease on either one or it will alter the consistency of the whipped egg whites. Or prevent them from whipping at all.
- Vanilla meringue cookies are known for their beautiful bright white color. If you notice they are turning golden brown, turn off the heat! You want chewy cookies not crumbly.
- Store meringues airtight at room temperature for up to 5 days.
More dessert recipes to make include homemade caramels, vanilla cake, and chocolate peanut butter fudge.
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Vanilla Meringue Cookies Recipe
Video
Ingredients
- 4 large egg whites , at room temperature
- ½ teaspoon cream of tartar
- Pinch salt
- 1 cup granulated sugar
- 1 ½ teaspoons pure vanilla extract (you can also try other flavor extracts)
Optional: Food coloring
Instructions
- Preheat the oven to 225°F. Line a baking sheet with parchment paper.
- Make sure your mixing bowl and beaters are completely clean and free from any grease or residue, as this can prevent the egg whites from properly whipping. If the egg whites are not at room temperature, let them sit 15 to 20 minutes before whipping.
- In a large mixing bowl, add 4 egg whites, 1/2 teaspoon cream of tartar, and a pinch of salt. Using an electric mixer, beat on low speed until they become foamy. Increase the speed to high.
- With the mixer running, gradually add 1 cup sugar, about 1 tablespoon at a time, to the egg whites. Continue beating until all the sugar is incorporated and the mixture forms stiff, glossy peaks. The meringue should be thick and hold its shape when the beaters are lifted.
- Gently fold in 1 1/2 teaspoons vanilla and food coloring, if using. Be careful not to deflate the meringue while folding.
- In a large piping bag fitted with a large round or a #32 star tip, add the meringue mixture (you can also spoon the mixture directly onto the baking sheet if you prefer). Pipe or spoon 1 1/2 to 2 inch dollops of meringue onto the prepared baking sheet, leaving some space between each cookie.
- Place the baking sheet in the preheated oven and bake 1 hour, or until the meringue cookies look dried on the outside. Turn the oven off (do not open) and leave the cookies in the oven 30 minutes more. To test if they're done, gently lift 1 cookie off the baking sheet – it should come off easily and be dry to the touch.
- Open the oven door slightly and let the cookies cool completely to help prevent cracking. Once completely cooled, gently remove the meringues from the parchment paper and enjoy.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, Christmas, Cookies, Dairy-Free, Desserts, Gluten-Free, Holiday Cookies, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yum! I made these when I saw them, and now I plan to make them for the holidays! They’re so pretty and were delicious!
I super love meringue! And this recipe is great. A little tricky but worth the time. They came out really delicious. Lovely Treats!
That is great to hear! Thank you for sharing your experience! I am glad that you loved these cookies.
These are so unique and cool, everyone could not get enough of them when I made them for a party.