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Vanilla Meringue Cookies Recipe

Vanilla Meringue Cookies Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Vanilla Meringue Cookies

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Shelbie User ID: 9227207 269905
Reviewed Jul. 24, 2017

"I noticed this recipe when looking for a meringue cookie. We have been looking for low calorie deserts and this recipe seemed like the right way to go.

I tried this recipe with a wand style mixer (my hand mixer broke) and the machine is not powerful enough to mix for the amount of time needed to make stiff peaks. I placed this recipe on hold until I picked up a new mixer.
We live in Florida, and the amount of humidity in the air is almost 100%. It is summer time and rains daily. I was sceptical about the recipe with this type of weather. However, I continued and am glad I did. I ran out of vanilla and substituted almond extract and they taste heavenly. Meringue takes patience and a lot of mixing. Once the eggs are whipped light and fluffy, then start adding the sugar 1 tbsp at a time. The meringue will eventually for stiff peaks and thicken.
Once the meringue was to my liking, I piped onto cookie sheets and baked. They turned out beautifully. I am interested to see the difference once the rainy season is over. These are perfect for my little family. Thank you for this simple recipe! I can't wait to try them with vanilla extract!"

Julia User ID: 9209410 268750
Reviewed Jun. 30, 2017

"Worst recipe ever. It was incredibly hard and I tried 3 times to make it and it didn't work. The time estimates are horrible and they need to be better. These meringue cookies are loved by everyone in my family and were for the Fourth of July celebrations. Therefore the only thing I was successful in making was a mess and my family upset."

Wendy User ID: 9150518 265028
Reviewed Apr. 22, 2017

"Meringue Cookies are a family favorite around here. I STRONGLY stress separating your egg whites and letting them rest for a couple hours. I put it in my unused microwave to keep it out of the way for as long as possible. It is highly recommended that you use a GLASS bowl as plastic can hold on to oils no matter how well you wash your dishes. Wipe it out with a vinegar or lemon juice well before you use them for maximum preparation. Make these on days with lowest humidity, The degree of moisture in the air directly effects the amount of air you are able to whip into the whites. Whipping will take you at least 10 minutes. The whites will be glossy, shimmery and hold high peaks with NO curl when they are ready. The biggest key is baking time. I let them cook at 250 for an hour. DON'T open oven door. Turn it off and leave them for at least an hour in the closed oven. Longer will not hurt them. I sometimes leave them over night when there is low humidity without failure. The higher humidity the more important NOT opening the oven door is. The slightest moisture will cause them to fall due to the added moistness in the sealed oven as they slowly cool down."

Brenda2772 User ID: 2165447 264553
Reviewed Apr. 11, 2017

"Quite easy. Nice taste. I did use 1 1/4 tsp vanilla and 1/4 tsp orange extract. Not a strong orange flavor."

Angela User ID: 9137852 264530
Reviewed Apr. 10, 2017

"My eggs wouldn't peak, so they turned out horribly. I followed the recipe exactly."

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."

Milkmaid123 User ID: 8344572 225802
Reviewed May. 3, 2015

"Did not work and was a waste of time!,"

limbaking1113 User ID: 7531554 217045
Reviewed Jan. 6, 2015

"Just want to ask, 250 of oven temperature in Fahrenheit or degree Celsius? I just tried this recipe and I wasn't sure of the temperature so I adjusted my oven to 120C (because I found a meringue recipe that uses this temperature) and separated them into 3 batches, added choc chip, raisin and chopped almond into each batches. Dropped the batter onto baking sheet by tablespoon instead of piping them. After 35 minutes the cookies were starting to brown so I turned off the oven and left it in the oven for 1 hour. Guess what the cookies sank a bit and were still kinda soft when I touched them. So I baked them again for 30 minutes lol, left them for two hours and they turned out quite okay... (well at least they were not soft!)

Can I know why did the cookies flatten even though I left them in the oven after baking?"

paigeamirault User ID: 8194434 216616
Reviewed Jan. 1, 2015

"I love this recipe and i always come back to it when I am need of some meringues. A couple of tips that can make this recipe a bit easier. Make sure that your bowl and whisk are completely clean and dry. Use castor ( superfine) sugar instead of regular sugar. If you can't find castor sugar in stores then its simple to make. Just put some regular granulated sugar into a blender or food processor and pulse it till its fine. Another tip is when you have added all your sugar in and you want to check if your mixture is completely combined then take some of the mixture between your fingers and rub. If it feels gritty like sand then the sugar has not fully dissolved and it needs to be mixed more, if not then your good."

mrrria User ID: 8183000 215930
Reviewed Dec. 25, 2014

"These turned out nicely. When using an electric mixer, you'll know they're ready to go in the oven when they form stiff peaks that DO NOT curl, just stand up straight. The last step - leaving them in the turned off oven for an hour - is necessary. If you skip it, the insides will deflate - not nice!"

kmirano User ID: 1136701 171479
Reviewed Nov. 2, 2013

"I used almond extract instead of vanilla because of personal taste, but they came out perfectly. I think I might try coconut extract next time. I divided it into 3 before piping and used gel food coloring to dye them. These look so pretty for my daughter's birthday party."

oinkey1060 User ID: 7064307 117714
Reviewed Dec. 31, 2012

"its a yummy treat, Everyone will love it"

wiscook User ID: 1143528 211011
Reviewed Dec. 23, 2012

"super easy, make sure you warm the eggs and beat them until very firm. Excellent taste and look pretty on a cookie plate."

nurseonwheels User ID: 6029813 186490
Reviewed May. 28, 2012

"I gave this four stars only because I've never made meringues before and have nothing to compare with, but this was so simple. I was looking for a diabetic-friendly sweets recipe for my dad and this one turned out even better because I forgot to add the salt, but it still tastes great."

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