Easy Meringue Cookie Recipe

36 cookies
1 hr 15 min

This easy meringue cookies recipe is not only easy to make, but it’s also healthy and delicious. It takes just a few minutes to prepare these tasty treats. The kids will love helping out in the kitchen with this one!

We all know that cookies are a favorite treat, but they’re also full of sugar and fat. This chewy meringue cookies recipe takes the guesswork out of baking and makes sure that everyone has a great time in the kitchen.

These meringue cookies are crunchy on the outside and chewy in the center. The inside texture is almost like a marshmallow. 

It doesn’t get any easier than this chewy meringue cookies recipe! All you need are 5 ingredients – egg whites, sugar, salt, cream of tartar, and vanilla. I’ve sprinkled a tiny bit of chopped nuts on top but this is completely optional.

You bake them for about an hour at a very low temperature. Then, you leave them in the oven for another two hours to cool down. Don’t open the door!

Follow this easy meringue cookie recipe to get delicious results each time you bake!

Get the complete recipe with full directions here.

You will need this piping bag with a star tip.

Easy Meringue Cookie Recipe
Recipe details
  • 36  cookies
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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  • 2 large egg whites
  • ½ cup white sugar
  • ¼ teaspoon cream of tartar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • chopped nuts (optional)
Preheat the oven to 225F.
Using a hand beater, beat the egg whites on low for one minute.
Add the cream of tarter.
Turn the speed up and beat one minute longer.
Keep increasing the speed until the egg whites start to froth.
Turn the speed to high and add the sugar one tablespoon at a time. Do not add it all at once.
Continue until it forms a stiff peak.
Fold in the salt and vanilla with a spoon.
Add the mixture to a piping bag with a star tip.
On a non-stick cookie sheet, pipe on one-inch rounds of meringue.
Add chopped nuts if desired.
Bake for one hour.
Turn off the oven and let the cookies sit in the oven for two to three hours. Do not open the door.
  • It’s very important to start with a completely dry bowl. Make sure that there is no moisture or grease in it at all.
  • You will only work with the egg whites so make sure you separate them carefully as the yolks will ruin the recipe.
  • Don’t add the sugar until the egg whites are frothy. This helps with consistency.
  • Beat the whites until you have stiff peaks. To check, I hold the bowl upside down and make sure that none slides out.
  • You will need to bake them all at once not in batches so only make as many as you can cook.
Ellen LaFleche-Christian - In Our Spare Time
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