Easy Meringue Cookies

Light, sweet, and crunchy, easy meringue cookies are cute little bites of dessert that are as fun to eat as they are to make.

Easy Meringue Cookies

Meringue cookies might not look like much, but these dainty bites are some of my favorite cookies ever. They’re crunchy and sweet but not over the top, and they’re just oh-so cute! They’re like the more charming and quaint cousins to Hershey’s Kisses, with more texture and oomph to them.

I love throwing together a batch of these to create an assorted cookie plate for events or parties (especially around the holidays!). People often expect the regulars on cookie plates, like chocolate chip, sugar cookies, or even oatmeal raison. But meringue cookies add a whole different architecture and simply sweet with a touch of vanilla flavor. They’re easy to make, but do take some time because the trick to their cute shape is letting them cool for an hour or two in the oven so that they don’t crack and crumble.

How long do meringue cookies last?

Store your completely cool meringue cookies in an airtight container for up to two weeks.

Can I put meringue cookies in the refrigerator?

You can store them in the fridge, as long as they are kept in an airtight container. The way to keep them crispy is not allowing any humidity to hit them.

Can you freeze meringue cookies?

Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. Layer them in an airtight container between parchment papers, and freeze for up to a month.

Why are my meringue cookies chewy?

Sugar actually pulls moisture from the air and into the cookies, so leaving the cookies in the oven for at least an hour (or two, if you live in a humid or rainy climate) is important to get them nice an crisp. If they’re still chewy, bake them for another 10 minutes at 225 degrees F.

Why did my meringue cookies crack?

Meringue cookies are very sensitive to the air — both its humidity and temperature — so make sure you leave them in the turned-off oven after baking for at least an hour. They’ll crack if they cool too quickly, so better safe than sorry… The longer time left in the oven, the better!

Easy Meringue Cookies

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• Author: Melissa
• Prep Time: 15 min
• Cook Time: 2 hours
• Total Time: 2.5 hours
• Yield: 4 dozen small cookies 1x

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Description

Light, sweet, and crunchy, easy meringue cookies are cute little bites of dessert that are as fun to eat as they are to make.

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Ingredients

• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 4 large egg whites
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

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Instructions

1. Preheat the oven to 225 degrees F., and adjust two racks so that they are in the upper-middle and lower-middle position.
2. Line two baking sheets with parchment paper, and set aside.
3. In a small bowl, combine the sugar, cornstarch, and salt, and whisk to combine.
4. Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed, until the mixture is foamy, about 1 minute.
5. Increase the mixer speed to medium-high, and whip until the whites are soft and “billowy.”
6. Gradually add the sugar mixture while the mixer is running, and whip until the whites are glossy and form stiff peaks, 1 to 3 minutes.
7. Use a spoon or a pastry bag fitted with a plain tip to make 1 1/4-inch wide meringue kisses on the prepared baking sheets, spaced about an inch apart.
8. Bake the meringue cookies for 1 hour. Turn off the oven, and let the meringues sit in the oven for an additional 1 hour (or 2 hours if in humid or rainy conditions). Remove the cookies from the oven, and let them cool before serving, about 10 minutes.
9. Keep meringues crispy by storing extras in an airtight container if you live in a humid area.

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Notes

• Be sure that there is NO egg yolk in your whites — even a little will stop your egg whites from whipping up properly.
• Along that line, make sure your bowl and mixer are free from grease — this will also cause your egg whites not to whip up correctly (egg whites hate fat).
• This is a great recipe to have on hand for when you have made something that is egg yolk heavy, like pudding or creme brûlée.

• Category: dessert
• Method: bake
• Cuisine: American

Nutrition Information: YIELD: 24 SERVING SIZE: 2 cookies

Amount Per Serving: Calories: 28.4 Fat: 0g Cholesterol: 0mg Sodium: 28.6mg Carbohydrates: 6.5g Sugars: 6.3g Protein: 6g Vitamin A: 0µg Vitamin C: 0mg

Keywords: easy cookie recipes, cookies, egg white, meringue, gluten free

Some other cookie recipes you might enjoy:

• Extra Soft Snickerdoodle Cookies
• Amazing Oatmeal Raisin Cookies
• Easy Mexican Wedding Cookies
• Soft and Puffy Greek Yogurt Sugar Cookies
• Blueberry Pie Cookie Bars
• Homemade Mint Oreo Cookies
• Perfect Chewy Peanut Butter Cookies
• Soft Peanut Butter Oatmeal Cookies
• The Best Simple Oatmeal Cookie Recipe
• The Best Chocolate Chip Cookie Recipe Ever
• Soft Gingerbread Cookies

Easy meringue cookies are crunchy and light, and they’re a fun and different sweet treat to bake and add to a festive assorted cookie plate!