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Swirled meringue cookies decorated with colorful sprinkles are arranged on a white cake stand, with more meringues and sprinkles scattered around on a marble surface and a pink gingham cloth nearby.
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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.
Course Dessert
Cuisine American
Keyword Cookie recipe, egg meringue, Meringue, meringue cookie recipe, meringue cookies, meringue egg cookie
Prep Time 20 minutes
Cook Time 1 hour
Resting Time in Oven 2 hours
Total Time 3 hours 20 minutes
Servings 12 large cookies
Calories 89kcal
Author Janine Waite

Equipment

  • 1 baking tray
  • 1 Arteco 846 frosting tip
  • large pastry bag

Ingredients

  • 4 large eggs
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 1 tsp almond extract

Instructions

  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Bake cookies for an hour and when complete turn off oven and leave the cookies in the oven for at least two hours of overnight.

Nutrition

Serving: 1cookie | Calories: 89kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 72mg | Potassium: 44mg | Sugar: 17g | Vitamin A: 90IU | Calcium: 10mg | Iron: 0.3mg