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meringue cookies in a white bowl

How to make Meringue Cookies?

Learn how to make meringue cookies. This recipe includes step-by-step photos so you know you are on the right track! Crunchy, sweet, and light as air you will love these meringues! 

  • Total Time: 9 Hours 30 Minutes
  • Yield: 30-60 Cookies Depending on Size 1x


Units Scale
  • 5 Large Egg Whites, at room temperature
  • 1/2 Teaspoon Cream of Tartar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pure Vanilla Extract
  • 250 grams (1 1/4 Cup) Granulated Sugar/ Castor Sugar


  1. Line a baking sheet with parchment paper or a Silpat liner. Preheat oven to 225F/ 107C. 
  2. In a large bowl with a handheld electrical whisk or the bowl of an electric mixer fitted with a whisk attachment add the egg whites. Whisk on medium speed for a minute or two until foamy. Add the cream of tartar and salt then mix again for another 30 seconds. 
  3. Add the vanilla extract then increase the speed to medium-high. Gradually add one tablespoon of sugar at a time. Take your time adding the sugar then increase the speed and let it whisk for 5-10 minutes- until stiff peaks form. The mixture should be very glossy and if you rub some of the batters between your fingertips you won't feel the sugar granules. 
  4. Using a large piping bag fitted with your favorite tip or just left open and round pipe the meringue batter. Bake in the oven for 1 Hour- 2 Hours, depending on what size you pipe the meringues. If you gently knock on the meringues they should feel hard, then they are done. 
  5. Let the meringues cool in the turned off oven overnight or at least 8 hours. Store in an air-tight container. 
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 Minutes
  • Cook Time: 1 Hour 20 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: meringue cookies, cookies, meringues

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