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Pink Meringue Cookies on a white plate.
Review Recipe
5 from 1 vote
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Meringue Cookies

This classic vanilla meringue cookie recipe is made with just 4 ingredients and is my absolute favorite. Check out this easy meringue recipe and all of my favorite tips and takeaways to make the perfect little cookie.
Course Candy Dessert, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Oven Rest Time 1 hour
Total Time 2 hours 5 minutes
Servings 90
Calories 6kcal

Ingredients

  • 2/3 cup sugar granulated, white
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla

Instructions

  • Heat the oven to  250 degrees Fahrenheit. Take two cookie sheets and line them with parchment paper and set aside. 
  • Add the room temperature egg whites, cream of tartar, and vanilla to a stand mixer fitted with a whisk attachment. Turn the mixer on medium speed and whisk until the ingredients are foamy. About 1 minute. 
  • While the mixer is still on medium speed, slowly add 1 Tbsp at a time of the sugar. Do not add more sugar until the first tablespoon has been completely dissolved. About 30 seconds in between each addition. Once all of the sugar has been added, turn the mixer on high speed and allow it to mix for 3 minutes, or until the meringue is forming stiff peaks. DO NOT OVERMIX. Once you get stiff peaks, STOP. 
  • If you're adding color to the meringue, add it as soon as you get the stiff peaks formed in the meringue. Then beat the meringue for an additional minute or until the color has fully incorporated into the meringue. AGAIN, DON'T OVERMIX.
  • Fit a #32 Wilson Star to a pastry bag and fill it with the meringue. Grab the lined cookie sheets and carefully pipe the meringue cookies about 1 to 1 1/2 inches in diameter and space them about 2 inches a part from each other. You should be able to fill 2 large cookie sheets and still have some leftover meringue.
  • Place the piped cookies into the oven and bake on 250 for 40 minutes. DO NOT OPEN THE DOOR. Once the cook time has finished, turn the oven off and leave the meringue cookies in the oven for an hour. Seriously. **DO NOT OPEN THE DOOR**
  • Remove the cookies from the oven and serve! They should have a slightly crunchy outside shell with a marshmallow-like inside when you bite into them. 

Notes

  • EGG WHITES: Make sure the egg whites have been sitting at room temperature for 30 minutes (but no longer than 2 hours) before starting the recipe.
  • DON'T OVERMIX: When mixing together your ingredients, it's important to make sure everything is completely mixed well, but don't overmix the ingredients. As soon as you have a glossy meringue that forms stiff peaks, stop mixing.
  • DON'T OPEN THE OVEN: You will be tempted, but keep the oven door shut for the entire cooking time and finishing time in the oven. Opening the oven could cause the meringue to flatten.
  • BE ADVENTUROUS: Try different piping tips to give your meringues a different shape and look. Use different colors and multiple colors at once. Add different flavors, dip them in chocolate, and sprinkle them with other ingredients. The sky is the limit once you have the meringue recipe mastered.

Nutrition

Calories: 6kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 3mg | Sugar: 1g
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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