There’s something about meringue cookies that always pulls me back into my kitchen. They are light, delicate and honestly they turn out prettier than anticipated for something that’s so simple. I love making these when I want something sweet but I don’t want a complicated recipe or huge mess in my kitchen. These easy meringue cookies are so easy and simple, and well worth it in the end!

I remember the first time I made meringue cookies, I was so scared that the meringue would not turn out right, didn’t think I could pipe them right either. So…I figured I would give them a try. I was standing there watching the whisk beat those egg whites, and then… I seen the glossy, fluffy peaks. I was so excited because I have always heard horror stories about the meringue turning out incorrectly.

History of meringue cookies

The origins of this desert are traced back to 18th century Switzerland, when Italian chef Gasparini prepared it to win the heart of Princess Maria.
So you can see that the meringue cookies have won many of hearts throughout history and still today.

What I love the most about making these meringue cookies is the little amount of stuff you need to make them. All you need is egg whites, cream of tarter, vanilla, and sugar. That’s it. You really don’t have to overthink this recipe, no long lists for the grocery store. And these meringue cookies always come out light and airy and crisp every time, as long as you take your time when making them.

Memories

One memory that is on of my favorites is when I made the meringue cookies with two of my grand children. We always have fun in the kitchen and making these meringue cookies with them is no different. It definitely wasn’t perfect, but it was fun. They loved seeing the egg whites change right in front of their eyes. To them it was like magic.

My grand children and I piped them onto a baking tray that was lined with parchment paper. Let me tell ya…they weren’t perfect, they were messy and swirled, but that’s what made it special. That’s the thing with these meringue cookies, they don’t have to be perfect and piped. You can just put a dollop on a spoon and put it right on the tray and they will turn out perfectly just like if they would have been piped.

Once they went in the oven, it was time to slow down. These meringue cookies do it all by themselves. You don’t have to run to the oven to check to see if they are burning. They just sit and bake low and slow, this gave me extra time with my grandkids.

If you like simple deserts, this one is it! You will love these meringue cookies, you can leave them plain, add chocolate chips, honey or even food coloring. No matter what, they will come out of the oven airy and crisp every time!

So if you have been thinking about trying merengue cookies, just go for it! Make memories and don’t worry about making them perfect. Enjoy the process and keep it simple!

Ingredients for easy Meringue Cookies

• 5 large egg whites, room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tarter

Yeild: 50 to 80 cookies Servings: 10-20

How to make Meringue Cookies

1. Preheat your oven
   • Set your oven to 225 degrees and line a baking sheet with parchment paper. Low and slow is key to getting that perfect crisp texture.

2. Start with the egg whites
* Your bowl needs to be a clean and dry mixing bowl. Metal or glass works best. You have to make sure there are no yolks mixed in the whites at all, if any gets in, it can cause the meringue to not whip up correctly.

3. Add the cream of tarter
* Sprinkle in the cream of tarter, this will help stabilize the egg whites and gives your meringue structure.

4. Beat until soft peaks form
* you can use a stand mixer or a hand held one, beat the egg whites on medium speed until they become foamy. Then continue until soft peaks form.

5. Slowly add the sugar (Rain it in)
* Gradually add or rain in the sugar, about a teaspoon at a time. While it is still mixing. After every addition, let it mix for 10-15 seconds. Adding the sugar slowly helps create the smooth and glossy texture.

6. Stiff glossy peaks
* Turn the mixer up to high speed and beat until stiff peaks form,. The mixture should be shiny, thick and holds its shape.

7. Mix the vanilla extract in
* Add the vanilla and mix until well combined.

8. Pipe or spoon onto baking sheet
* Put the meringue mixture into a piping bag if you would like shapes, or you can spoon small mounds onto your prepared pan.

9. Low and slow bake
* place baking tray in the oven and bake for 1 1/2 to 2 hours. The cookies will be dry to the touch and should peel right off of the parchment paper if they are completely done.

10. Cool completely
* At this point turn your oven off and let the meringue cookies cool inside for at least an hour. This will help the cookies from cracking and keeps them crisp.

These meringue cookies are light and crisp all the way through, and they take very little time to make. They are perfect for a sweet treat, a party or just something simple to enjoy with a cup of coffee or tea.

Optional Additions

I added in pink gel food coloring to these. P.S. that’s what the grand daughter chose. But you can add any flavoring you would like as well as chocolate chips, sprinkles, nuts. Pretty much anything you can think of would be a great addition to these meringue cookies!

FAQ’S

1. Why won’t my egg whites whip into stiff peaks?
   
   This usually happens if there is any grease or yolk mixed in. This is why you want to make sure you are working with a clean bowl as well as clean beaters.
   
   

2. Can I make meringue cookies without cream of tarter?

Yes you can! If you don’t have cream of tarter you can use a little bit of lemon juice. It will help stabilize it as well.

Conclusion

There’s always something so special about making these simple meringue cookies that turns into something beautiful. These cookies have been my go to for quite some time now and I love making the memories with every batch I make. You can have as little as 4 ingredients or more if you would like. The possibilities are endless with this recipe.

Whether I’m making these for family, sharing them with my friends. Or just enjoying a quiet moment with a cup of coffee, they have never disappointed me. They are so simple, and they bring a bit of joy with every bite. Honestly, recipes like this are the ones I come back to again and again.