Betty's Easy Meringue Cookies (2 Ingredients)

"Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child."
Betty's Easy Meringue Cookies (2 Ingredients) created by Swirling F.
Ready In:


  • 3 egg whites
  • 34 cup sugar


  • Beat whites until very stiff.
  • Gradually add sugar and keep beating until mixture forms peaks.
  • Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
  • Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
  • If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
  • Note: Do not brown!

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  1. Gabriella C.
  2. Gabriella C.
    This recipe is so good! I've done it many times so here are some tips I learned along the way: -Before whipping your egg whites make sure there are no yolks in them. Not even a smidge or then it will not reach stiff peaks. -I recommend adding a pinch of salt and a teaspoon of vanilla extract for extra flavor. -If you are using coloring make sure not to use too much because while baking it might disintegrate your eggs leaving you with super thin meringue! That's it! Hope it turns out for you! ??
  3. Gabriella C.
    This is so easy and great im starting to bake and they smell amazing I totally recommend this for people!!!
  4. AnonymousIsMe
    I added a bit of vanilla to the recipe and it turned out great!! Took me 45 mins to cook, and the centre was still a bit gooey, but I like the gooey bits. They were delish!!
  5. itsbean1week .
    Fresher eggs will stiffen up a lot easier than older ones, try the float test first! I only had 1 extra egg white from another recipe, so I decided to try just one third of this recipe and I couldn't be happier! I'm glad I read the other reviews, because it definitely took much longer than 30min, granted I wasn't able to make them small enough to be teaspoon amounts but I didn't need to change the temperature or anything. When I realized they were still soft, I put the batch back in and I would take one out and stick it in the freezer for a bit to see if it was going to set when cool, while the rest stayed in the oven.. and eventually ended up with perfect results! Do have patience! Mine got less shiny when they were ready to be taken out so I think that's a good indication to start checking. Once they cooled I stuck them in a jar with a lid and have been snacking on them since yesterday, the texture is amazingly crispy but not too hard, and the sound they make clinking around in the jar is just lovely. I did add just a splash of vanilla extract into the egg before whipping to give it that marshmallowy taste, but next time I'll try lemon or another extract.. I'm definitely going to remember this every time I have extra egg whites. Thank you so much for sharing this recipe!



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