Meringue Cookies Recipe

If you’re looking for a Meringue Cookies Recipe, you’re going to love these light, airy little treats that are just as fun to make as they are to eat. These homemade meringue cookies are piped into pretty ridged swirls and topped with colorful sprinkles, making them feel extra festive for holidays, parties, or whenever you want something cheerful and sweet. With their crisp texture, melt-in-your-mouth centers, and simple meringue technique, this easy meringue cookies recipe is one you’ll want to make again and again.

Why You’ll Love These Meringue Cookies

There’s something so magical about meringue cookies. They look fancy, but they’re surprisingly simple to make!

• Light, crisp, and airy texture
• Melt-in-your-mouth centers
• Naturally gluten-free
• Only a handful of ingredients
• Perfect for holidays, baby showers, and parties
• Easy to customize with colors and sprinkles

And honestly… they just make me happy. They’re so bright and cheerful!

Ingredients for Meringue Cookies

• Egg whites (room temperature) – This helps them whip up to full volume.
• Cream of tartar – Stabilizes the egg whites for perfect peaks.
• Salt – Enhances the flavor.
• Granulated sugar – Sweetens and creates that crisp texture.
• Almond extract (optional) – Adds a subtle, delicious flavor.

How to Make Meringue Cookies

Step 1 – Prep Your Oven

Preheat your oven to 225°F and line a baking sheet with parchment paper. I also traced a 4-inch rim from a drinking glass with a pen onto parchment paper as a template for how big to pipe my meringue. I flipped the parchment paper over so I wouldn’t get any ink on the meringue.

Step 2 – Whip the Egg Whites

Separate egg whites from the yolks and place in a bowl. In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and salt.

Step 3 – Slowly Add the Sugar

With the mixer running, add the sugar one tablespoon at a time. This step is key! It helps create a smooth, glossy meringue.

Continue beating until stiff, shiny peaks form. If you rub a bit between your fingers, it should feel smooth (not grainy).

Step 4 – Add Flavor (Optional)

Mix in the almond extract if using. Your meringue is ready when you have stiff peaks. The meringue peaks will stay stiff and not fall over very much when the whisk is turned upside down. Also, when you hold the bowl over your head, the meringue will not fall on your head.

Step 5 – Pipe the Meringue

Transfer the meringue to a piping bag fitted with an Arteco 846 tip. Pipe swirls, or circles starting in the middle of your circle and working your way around the center until you reach the edge of your circle templates.

Step 6 – Decorate

Sprinkle colorful jimmies and sugar confetti on top for a fun, festive look.

Step 7 – Bake

Bake at 225°F for 1 hour.

Step 8 – Let Them Dry Overnight

Turn off the oven and leave the cookies inside overnight. This helps them dry completely and ensures your cookie meringue doesn’t crack. If they come out of the oven too quickly after baking, the sudden shift in oven temperature to the kitchen air might crack the meringue.

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Tips for Baking Perfect Meringue Cookies

Tip 1 – Add Sugar Slowly
When adding sugar to your egg whites, go slow and steady. Add it one tablespoon at a time, beating for about 30 seconds between each addition. This helps create a smooth, glossy meringue.

Tip 2 – Prevent Cracking
Meringue loves low and slow baking. Bake at a low temperature, then turn off the oven and let it cool inside. For best results, leave it in the oven for a few hours or even overnight.

Tip 3 – Whip to Stiff Peaks
After all the sugar has been added, increase the mixer speed to high and whip for about 4–5 minutes. You’re looking for stiff, shiny peaks that hold their shape. They will stick to your whisk, and you can also hold the bowl of meringue over your head without it dropping!

Tip 4 – Check for Graininess
Your meringue should feel smooth, not gritty. Rub a little between your fingers—if you feel sugar granules, keep mixing until fully dissolved.

Tip 5 – Keep Everything Dry
Make sure your mixing bowl, whisk, and tools are completely clean and dry. Even a little bit of water (or grease) can affect how well your egg whites whip up.

Why Are My Meringue Cookies Sticky?

If your meringues turn out sticky, here are a few common reasons:

• Humidity in the air
• Not baked long enough
• Didn’t fully dry in the oven

💡 Just pop them back into a low oven (around 200°F) for 15–20 minutes to crisp them up again.

How to Store Meringue Cookies

Store your meringue cookies in an airtight container at room temperature.

• Best enjoyed within 1 week
• Keep away from humidity
• Do not refrigerate (they can get sticky)

More Easy Cookie Recipes You’ll Want to Bake

Ranger Cookie Recipe (Gluten-Free Option)

Crumbl Sugar Cookie Recipe

Amy’s Almond Cookies

Chocolate Thumbprint Cookies

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This meringue cookies recipe is one of those simple treats that feels extra special every time you make it. I love piping them into pretty swirls and adding colorful sprinkles—they instantly brighten up any dessert table!

If you give this meringue cookies recipe a try, I’d love to hear how they turn out. And if you add your own creative twist, be sure to share it—I’m always inspired by new ideas!

Happy baking

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