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stack of easy meringue cookies on a wooden plate
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5 from 22 votes

Easy Meringue Cookies

These easy meringue cookies are light, airy, and oh so delicious. Spruce up your treats table with these delectable desserts. And it only takes 4 ingredients to make them! You probably already have those ingredients at home. If I can do it, you can do it. Let's get baking!
Prep Time20 mins
Cook Time1 hr
Resting Time45 mins
Total Time2 hrs 5 mins
Course: Cookies
Cuisine: American, French, Italian, Swiss
Keyword: crispy, easy, light, soft, yummy
Servings: 18 cookies
Calories: 24kcal
Author: Matt Taylor


  • Hand Mixer or Stand Mixer
  • Bowls (ideally glass or metal)
  • parchment paper
  • Baking sheet pan or cookie sheet
  • spoon
  • Piping bag or plastic bag with any tip you want (optional)


  • 2 large eggs egg whites only
  • 1/4 tsp. cream of tartar optional (1g)
  • 1/2 cup superfine white sugar/caster sugar 115g
  • 1/8 tsp. vanilla extract optional


  • Separate the egg whites from the yolks using the shells or an egg white separator. Place the egg whites in a large bowl.
  • Using a hand or stand mixer beat the egg whites until frothy. Then add in the cream of tartar. This stabilizes the egg whites. Technically you can leave it out, but it is recommended to use it to get the perfect meringues. Continue beating on medium speed until you get soft peaks.
  • Turn the mixer on high and slowly add in the superfine sugar 1 tsp. at a time, allowing a few seconds in between scoops of sugar. If you add all the sugar in at once it will mess up the meringue.
  • Once the sugar has all been incorporated add in your vanilla extract. You may also use a different flavored extract if you like. Mix for a few more seconds until stiff peaks are formed.
  • Preheat the oven to 200 F/93 C. Line a baking tray with parchment paper then add the meringue to a piping bag or plastic bag with whatever design tip that you like. You may also just use a spoon. Pipe out the meringue cookies. They can be pretty close together. Then bake them for 1 hour. After the hour is done, turn off the oven and allow them to cool slowly inside the oven for 30 to 45 minutes. Do not open the oven this may cause them to collapse.
  • Once the time is up, they should all be the same shape as they were when they were put in. Also, they shouldn't have any brown on them. There you go perfect easy meringue cookies. Enjoy! :)



nutritional facts for easy meringue cookies