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Meringue Cookies: Light, Crisp, and Easy to Make

Meringue Cookies

These light, crisp vanilla meringue cookies are made with whipped egg whites and gradually added sugar. Slow baking and extended cooling create dry, delicate cookies that stay beautifully white.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Meringue
  • 4 large egg whites, about 120 g Large egg whites, room temperature
  • 1 cup (200 g) Superfine or regular granulated sugar
  • 1/2 teaspoon Cream of tartar
  • 1 teaspoon Pure vanilla extract
  • 1/8 teaspoon or small pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 225°F (107°C), or 200°F (95°C) for especially small or delicate cookies. Line baking sheets with parchment paper.
  2. Place the room-temperature egg whites, cream of tartar, and salt in a completely clean, grease-free mixing bowl. Beat on medium speed until foamy, then increase to medium-high and continue until soft peaks form.
  3. Add the sugar gradually, about 1 tablespoon at a time, while continuing to beat. Keep mixing until the meringue is thick and glossy, forms stiff peaks, and feels mostly smooth when rubbed gently between clean fingers.
  4. Beat in the vanilla extract. Transfer the meringue to a piping bag, or spoon small mounds onto the prepared baking sheets.
  5. Bake for 1 to 1 1/2 hours, until the cookies are dry, crisp, and easy to lift from the parchment. They should remain white or only lightly colored.
  6. Turn off the oven and leave the cookies inside until completely cool and dry, at least 1 hour. In humid weather, leave them in the switched-off oven overnight.

Notes

Keep all equipment free from grease and prevent any yolk from entering the whites. Store completely cooled cookies in an airtight container at room temperature, never in the refrigerator, because humidity softens meringue.