Easy and Delicious Meringue Cookies

"A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!"
photo by um-um-good photo by um-um-good
photo by um-um-good
photo by viggies veggies photo by viggies veggies
photo by Tania Escalon Simpson photo by Tania Escalon Simpson
photo by Maria G. photo by Maria G.
photo by Sugar Doll photo by Sugar Doll
Ready In:
1hr 10mins
5 cookies




  • Preheat oven to 225f.
  • Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
  • Continue to beat, and add sugar one tsp at a time.
  • Beat untill it forms stiff peaks.
  • Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
  • On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
  • bake for one hour, or untill tops are golden brown.

Questions & Replies

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  1. Had originally planned to make pavlova but realized I was out of whipping cream! These cookies turned out beautifully, even on a slightly humid day. I added 1/2 tsp orange xtract, 1/2 tsp vanilla and about a cup of mini chocolate chips. I used a small cookie scoop which worked very well. Delicious!
  2. I wanted to make meringue cookies to add to my holiday tray so tried 2 differant ones (I wanted red AND green) this one and recipe#155211 both are great. On this one I used red food coloring and cinnamon oil for flavor - they tasted awesome, a favorite of everyone, even the little ones. My only problem and it was certainly my fault and not the recipe is that I let it whip for just a few seconds to long and it lost some of the stiffness so didn't set up quite as pretty. But the taste is awesome, and I learned a lesson - once they turn stiff STOP at once.
  3. These were soooo good! I was craving something a little sweet and the bitesize nature of these are perfect for an occasional little treat. I didn't have any cream of tartar so did some researching and found that white vinegar did the trick. It worked! Thanks for sharing!
  4. Perfect meringue cookies! Used almond extracted--tasted great, and wonderful texture.
  5. This was my first attempt at meringues, and I'm very pleased. I added 3/4 tsp mint extract instead of vanilla, a few drops of green food colouring and sprinkled with non-parels. These are very refreshing. I ended up with 5 dozen cookies that were about 1-1/2 inches in diameter. Thanks for sharing your great recipe.


  1. So much fun to make! Fairly quick and easy. My first time making meringue and they turned out perfectly! I used almond extract instead of vanilla. I had planned to use food coloring but forgot. Something small, quick and sweet for me to pop in my mouth each trip I make through the kitchen - I don't expect them to last long!


Obsessed with cooking, and I'm a vegetarian, so most of my (few) recipes are vegetarian. I eat eggs and fish, and I drink milk - I just don't eat meat =).
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