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Vanilla Meringue Cookies Recipe

Vanilla Meringue Cookies Recipe

This meringue cookie is light, airy morsels and the perfect fat-free treat to 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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Reviewed Dec. 23, 2017

"I have made meringue cookies in the past using a different recipe. They always come out perfect. I just made them using this recipe. Not thrilled. I followed directions as stated and turned oven off after 35 minutes and left them sitting in oven for the 1 hour as stated. I used parchment paper on my cookie sheet as stated in the directions. The cookies are burnt on the bottom, they are not as sweet and airy previous recipe."

Reviewed Dec. 18, 2017

"If you want perfect meringues, substitute the granulated sugar with powdered sugar. This was my first time making these and I misread the directions. I accidentally used powdered sugar instead and they turned out to be the best meringues I have ever had! They are light, crispy, sweet, and they melt in your mouth!"

Reviewed Dec. 14, 2017

"The baking instructions for this recipe are spot on. I have struggled with chewy meringues but this yielded perfectly airy and crispy cookies. I will suggest that you whip the egg whites with salt and cream of tartar until you form stiff glossy peaks. Then fold in the extract (I add peppermint) . I also add mini chocolate chips (but you won’t be able to pipe the meringue, only scoop it). The first go around for me with this recipe had to be pitched because the egg whites never got pass white, glossy and runny with the way these instructions are written."

Reviewed Dec. 13, 2017

"my rating of this recipe"

Reviewed Dec. 2, 2017

"I made homemade eggnog so I was left with tons of egg whites, so I found this recipe and tried it. It turned out AMAZING. My first batch I didn't beat long enough and so they weren't as light and crisp, so my second batch (to which I added just a bit of almond extract) I beat them for a full ten minutes and they turned out perfectly! I'd say this recipe is basically fool-proof! It was my first time even attempting meringues and I honestly wasn't expecting much, so I am very pleased to now have two boxes of meringues in my kitchen to share with friends and neighbors!"

Reviewed Aug. 30, 2017

"I followed the recipe and my cookies were very sticky and I couldn't put them in a container without them sticking together. Also they were not very sweet, I would recommend using a bit more sugar than it says to use in the recipe, though that could be because I used caster sugar instead of normal sugar, I would use this recipe again only I would probably use more sugar next time, and possibly no salt"

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!"

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."

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."

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."

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