Meringue cookies

Meringue cookies

These baked meringue cookies are crisp, sweet, & light as a cloud! Plus, tons of guidelines on how to make meringue that’s stiff and fluffy as can be.

Hey pleased Friday!

I’m out of the workplace all day nowadays, chaperoning my 10-12 months old’s class trip to Harrisburg and Hershey. So I put this submit collectively for you yesterday. I truly wished to get it out ahead of the end of the week!

You see, I have a great deal of recipes right here on this website that start with meringue. Recipes like chocolate Swiss meringue buttercream, angel meals cake, and coffee macarons. It may appear quite simple to whip egg whites and sugar with each other until finally fluffy and stiff, but it can in fact be kinda tricky if you’re not positive what you’re performing.

And I get a good deal of questions about it! So I thought it was about time I put collectively a comprehensive manual for how to make meringue. And these cutie-patootie baked meringue cookies are the ideal spot to start off!


The all round thought of meringue is quite simple. It’s actually just egg whites and sugar whipped together till fluffy and stiff.

I like to include a couple of other components as properly, this kind of as cream of tartar to make the meringue much more secure, vanilla extract, and salt to stability the flavors.

If you want to make meringue with no cream of tartar, just sub in a handful of drops of lemon juice or white vinegar. They all quite significantly do the very same issue.

And you can get innovative with flavors as well. Vanilla isn’t the only choice! Consider incorporating almond extract, rosewater, lemon, or orange blossom water for instance. You could even fold in freeze dried fruit (like raspberries) that’s been ground to a powder in the foods processor.


Although the ingredients may possibly be basic, the strategy could truly make or break you.

  • Add the sugar in too early and your whites may well by no means get fluffy sufficient.
  • Include it in as well late and your meringue might weep since the crystals didn’t have time to dissolve.
  • Add it in as well quick and it could deflate all the air out of the meringue.

It’s a truly delicate balance! But if you begin incorporating the sugar when the whites are commencing to search foamy and a little white, and keep it going in S-L-O-W-L-Y (I’m talking like one/4 teaspoon at a time!) you need to be okay.

There’s one particular other issue that is SO crucial when it comes to creating meringue, and that’s to make certain that almost everything is SUPER clean!

Make sure your bowl and your whisk are a hundred% free of any trace of fat. If any of your equipment are at all greasy, your whites won’t whip up correctly. Wash almost everything in very scorching, soapy water and dry it nicely. Even the most microscopic trace of body fat could make it impossible for your meringue to attain that vital stiff peak stage.

And do you know what consists of unwanted fat? Egg yolks! So be genuinely careful when you separate the eggs also. If you accidentally pierce the yolk you can overlook about ever generating a appropriate meringue.


For these meringue cookies, we aren’t so a lot baking the meringue as drying it out.

These bake at a actually low temperature (only 200 degrees F), for a extended time. This gets them nice and crisp all the way by way of, with out browning at all.


These minor meringue kisses are super cute and exciting to snack on by the handful. But as soon as you have meringue creating mastered, there are all sorts of factors you’ll be capable to make with ease. Right here are a number of examples:

  1. Pipe the meringue into a cup or nest form, and it can be filled with lemon curd, berries, or ice cream.
  2. Consider your hand at Pavlova– it’s baked a little more quickly so it remains soft and marshmallow-y inside.
  3. Leading a lemon meringue pie or baked Alaska– the meringue that tops these desserts doesn’t get baked at all as an alternative it’s toasted with a brulee torch or under the broiler.
  4. If you can make a appropriate meringue, you’re halfway to creating French macarons!
  5. You can also make my favorite ever frosting: Swiss meringue buttercream!


You may well be able to get away with baking meringues ahead, but you’d be taking a big likelihood.

If it’s a dry day, that’s possibly your best bet. But if it’s at all rainy or humid, you’re going to have difficulties. They may well come out of the oven just appropriate, but above time they will re-absorb moisture from the air and turn into sticky.

I’ve had this problem a number of occasions prior to and it’s so frustrating. You will be so considerably far better off if you make them just prior to you program to serve them.


If you dwell in a truly dry atmosphere, and you want to take your chances, location the meringue cookies in an airtight container and seal it tightly to keep the humidity out. They can last for a number of days at area temp with no spoiling, but they could become a bit sticky.

Hopefully this information will come in helpful for you the subsequent time you need to have to make a meringue-based confection! And if you have a question I didn’t cover here, truly feel cost-free to leave it in a comment under, and I’ll get back to you with an response as soon as I can.

Have a excellent weekend!

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Author: Tristan

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