Vanilla Meringue Cookies Recipe
Vanilla Meringue Cookies Recipe photo by Taste of Home
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Vanilla Meringue Cookies Recipe

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4.5 18 19
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These light, airy morsels are a fat-free treat that really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 60 servings


  • 3 large egg whites
  • 1-1/2 teaspoons clear or regular vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 2/3 cup sugar

Nutritional Facts

1 cookie: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.


  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
  4. Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5 dozen.
Originally published as Vanilla Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p69

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pamela User ID: 8969906 256907
Reviewed Nov. 17, 2016

"quick question, this time when I made them, they cracked. Anyone know why they may have done that?"

nightskystar User ID: 1034705 246976
Reviewed Apr. 12, 2016

"Lovely..i prefer soft cookies to crunchy, but that involves fat. These have no fat, give a satisfying crunch, and taste good, too!! Pretty for a wedding shower. I made them for a baby shower where there were twins..a boy and a girl.i did half pale pink half pale blue with coordinating sanding sugar, everyone loved them!!"

Queenlalisa User ID: 15400 245338
Reviewed Mar. 12, 2016

"These are my daughters favorite! I love to make them. Its great that they are fat free."

LugeneC User ID: 8670197 239860
Reviewed Dec. 20, 2015

"Great no-fail recipe. Tried the recipe using almond extract in one batch and peppermint extract in another batch. Great each time."

inalowe User ID: 8660769 239315
Reviewed Dec. 13, 2015

"I used rose water instead of vanilla - perfectly unusual & delicious!"

mariadotson User ID: 2556989 238118
Reviewed Nov. 25, 2015

"Very good, light & crisp. Added mini chocolate chips as that is the way Grandma made them!"

MagicalMysteryChef User ID: 8613195 237175
Reviewed Nov. 11, 2015

"Recipe is fine

CandaceA: No they won't fall. But opening the door lets in air borne moisture which could ruin them. It also lowers the temperature. An extra 5 minutes won't hurt them. If you aren't sure, just leave for another 5 minutes then rest an hour."

CandaceA User ID: 1802211 234245
Reviewed Oct. 9, 2015

"sounds great and easy! How do you know if they're firm to the touch if you don't open the oven door. I am not being a smart***, My glass is tempered and shaded, can't see through it. Will they definitely fail if I open it for just a second?"

Zepplyn User ID: 8468563 230495
Reviewed Jul. 31, 2015

"If this recipe fails, YOU made some sort of mistake. It is THE perfect meringue cookie recipe."

Trekkiegoat User ID: 8417636 228009
Reviewed Jun. 16, 2015

"These turned out so wonderfully! I added a bit of peppermint extract along with the vanilla and it gave them a nice sweet and lightly minty flavour. I also made half the mixture red and swirled the red and white in the piping bag to give the cookies a stripped look. They were so pretty and such a big hit. I'll have to remember to make these for Christmas."

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