This is the classic holiday recipe for meringue cookies! Our little meringues only call for 5 ingredients and a lot of oven time. Be patient, as piping takes a little bit of practice, but this recipe will walk you through the steps so that you can make your own perfect meringues!
Must-Make Holiday Cookies
This Christmas (or holiday!) cookie recipe is one you would have found in my grandma’s kitchen, which means it’s a must-make! I love the traditions of holidays, and cookies are the perfect way to remember loved ones.
I’ve been busy practicing meringue cookies, dying meringues, and munching on A LOT of meringues so that I can share what I’ve learned with you! Now you can make these addictive cookies without the stress! And since they are only about 20 calories each, munch away!
Important Tip: Making Meringue Cookies
This recipe calls for only 5 ingredients. With so few ingredients, you actually run a higher risk of issues. The key to avoiding those issues is stiff peaks.
While adding the sugar, the foamy egg mixture will start to become thick, glossy, and sticky – that’s exactly what you are looking for! My mom would often stop the mixer, grab the whisk, and turn it upside down to inspect. I love that method of checking for stiff peaks!
Ingredients for Meringue Cookie Recipe
- Egg Whites: The foundation of meringue – when whipped, they trap air, creating the light, airy structure. As they cook, the proteins set and give the cookies their crisp texture.
- Salt: Sharpens the flavor and helps slightly strengthen the egg white foam during whipping.
- Cream of Tartar: The acid that stabilizes the egg whites, which allows them to hold more air without collapsing, and helps prevent overbeating.
- Clear Vanilla: Adds flavor without discoloring the pure white meringue. Regular vanilla extract can give the meringue a beige tint.
- Sugar: Sweetens and dissolves into the egg whites to create a glossy, stable foam that bakes into a crisp shell outside with melt-in-your-mouth marshmallow on the inside.
How to Make Meringue Cookies
- Prep: Preheat the oven to 225℉ (107°C) and line baking sheets with parchment paper.
- Beat: Using the whisk attachment on a stand mixer (you can also use a mixing bowl and electric hand mixer), beat the egg whites. When they start to get foamy, add the salt, cream of tartar, and vanilla. Continue beating until soft peaks form.
- Whip: Slowly add the sugar one small spoonful at a time, continuing to whip until stiff peaks form and the meringue is shiny.
- PRO TIP: Test the meringue by rubbing a small bit of the mixture between your fingers. You shouldn’t feel the sugar or any grittiness. If you can still feel the sugar, just whip it a little longer.
- Pipe: Transfer the meringue batter to a large piping bag with a large star piping tip. Pipe onto the prepared baking sheets.
- Bake and Cool: Place the baking sheet into the oven and bake for 1 hour. DO NOT open the oven! When the 1 hour is up, turn the oven off and let the cookies cool completely in the oven, then remove. This slow cooling process is key to prevent cracking.
Adding Color
If you want to add some color to your meringue cookies, you’ll add food gel at the end of step 3. Once the meringue is fully combined and shiny, add a few drops of food gel and mix to combine. Add more food gel until you get the color you want. Be careful not to overmix at this stage, as it can deflate the meringue.
NOTE: The meringue will brown when you add food coloring, so plan on a darker color than what you start with. Gel food coloring is recommended over liquid, as it won’t change the consistency of your meringue.
Experiment with different colors to create festive and eye-catching meringue cookies. Pastel shades are particularly popular for spring and baby showers, while vibrant reds and greens are perfect for Christmas.
You can also swirl colors together in the piping bag for a marbled effect. Simply layer different colors of meringue next to each other in the bag, and when you pipe, the colors will blend together beautifully.
Another fun idea is to dip the finished meringue cookies in melted chocolate and then sprinkle with colorful sprinkles. This adds a touch of richness and texture that complements the lightness of the meringue.
Tips for Beautiful Meringue Cookies
- Clean Bowls: In college, I watched a chef repeat often that you cannot think about making meringue until you make sure your bowl is clean and free of grease, water, and any debris. Grease will prevent the egg whites from whipping up properly. Use a stainless steel or glass bowl, as plastic bowls can sometimes retain grease.
- Two Bowl Eggs: The second tip she gave was to crack your eggs in a separate bowl when separating the whites to avoid any egg yolk sneaking in. Even a tiny bit of yolk will ruin your meringues. The yolk contains fat, which will interfere with the egg whites’ ability to form stiff peaks.
- Gritty Sugar: You need to beat the meringues until smooth, which can be a little hard to tell. Add the sugar gradually, one tablespoon at a time, and then take a small bit of meringue and rub it between your fingers to see if it’s gritty. If you feel any sugar granules, continue beating until the mixture is completely smooth.
- Stiff Peaks: You’ve already heard my two cents, just truly make sure you can turn that whisk upside down and a peak stays standing. The peaks should be firm and hold their shape. If the peaks droop or collapse, continue beating until they are stiff.
Meringue Troubleshooting: Avoiding Common Problems
Even with a perfect recipe and precise instructions, meringue cookies can sometimes present challenges. Here’s a guide to troubleshooting common issues and achieving meringue success:
- Soft or Weeping Meringues: This often happens when the meringue is underbaked or exposed to humidity. To prevent this, ensure the cookies are baked long enough and cooled completely in the oven. Store them in an airtight container with a desiccant packet to absorb moisture.
- Cracked Meringues: Cracking can occur due to rapid temperature changes. Avoid opening the oven door during baking and allow the cookies to cool slowly inside the oven.
- Flat or Deflated Meringues: This is usually caused by insufficient whipping or the presence of fat in the egg whites. Make sure your bowl and whisk are clean and grease-free, and whip the egg whites until stiff peaks form.
- Browned Meringues: Meringues should be pale and white. Browning can happen if the oven temperature is too high. Use an oven thermometer to ensure accuracy and adjust the temperature accordingly.
Meringue Variations: Beyond the Basic Recipe
Once you’ve mastered the classic meringue cookie recipe, you can explore a world of exciting variations and flavor combinations. Here are a few ideas to inspire your creativity:
- Flavor Extracts: Experiment with different extracts like almond, peppermint, lemon, or orange to add a unique twist to your meringues.
- Citrus Zest: Adding finely grated citrus zest (lemon, lime, or orange) will infuse the meringues with a bright and refreshing flavor.
- Spices: A pinch of ground cinnamon, nutmeg, or cardamom can add warmth and complexity to your meringues, especially during the holiday season.
- Chocolate Chips: Fold mini chocolate chips into the meringue batter before piping for a delightful chocolatey treat.
- Nuts: Add finely chopped nuts like almonds, walnuts, or pecans for a crunchy texture and nutty flavor.
- Coffee Infusion: Dissolve instant coffee granules in a teaspoon of hot water and add it to the meringue batter for a coffee-flavored kick.
Save My Meringues!
Every other batch I seem to have meringues get soft after baking. To solve this, pop them back in the oven at 225℉ (107°C) for another 10-20 minutes (if they begin to turn golden brown around the edges turn off heat immediately) and then let them cool in the oven for another hour.
How to Store Meringue Cookies
Meringue cookies should be stored in an airtight container at room temperature. They need to be kept dry, and they will keep for up to 2 weeks. Humidity is the enemy of meringue cookies, so proper storage is crucial to maintain their crispness.
They can also be stored in the freezer for up to 3 months. Layer them in an airtight container with parchment paper between each layer. Let them thaw at room temperature before serving. Freezing is a great option for long-term storage, but be sure to protect the cookies from moisture to prevent them from becoming soggy.
There’s just something so magical about how a few simple ingredients—egg whites, sugar, and a touch of vanilla—can turn into the lightest, crispest meringue cookies. Whether you’re making them for Christmas cookie trays, a baby shower, or just because you want a sweet little treat for the family, these easy meringue cookies always feel special.
More Holiday Cookies to Try:
- Soft Gingerbread Men Cookies
- Best Christmas M&M Cookies
- Peppermint Double Chocolate Cookies
- Christmas Sugar Cookies