3 Ingredient Baked Meringue Cookie Recipe
If you’ve ever wondered how to make baked meringue cookies, we’ve got the recipe for you! Although they require a long, slow bake, these tasty treats are well worth the wait. Just make sure to bake a full batch as they’re sure to disappear quickly!
Merangue Cookies Recipe: the Ultimate Sweet Treat
Our kids (both big and small) can’t seem to get enough of these sweet baked meringue cookies. It’s no surprise they enjoy this treat so much with their sweet taste and melt in your mouth texture. Our little chefs will even proudly help to make them by piping out the mixture.
While you can definitely make these merangue cookies without cream of tarter (use salt instead), the cookies are more likely to come out a little cracked. To help offset this (if not using cream of tartar) make sure that your sugar is completely dissolved in the egg whites before piping onto the cookies sheets.
There’s also a very short window between when the cookies are white and ready to when they start to turn golden. We actually like them looking that way (doesn’t really affect the taste). However, if you need or want the merangue cookies to be really white, watch them closely towards the end of the baking time to catch them before they start to change color.
Ingredients Needed to Make Meringue Cookies:
- Whites from 5 large eggs
- 30 dcg (2 cups) granulated white sugar
- ¼ tsp cream of tartar (or salt if you don’t have cream of tartar)
Helpful Equipment and Supplies:
- Stand mixer (we love our Kitchenaid mixers)
- Baking sheets
- Parchment paper
How to Make Baked Merangue Cookies:
Separate egg whites from the eggs and set aside the yolks to use in another recipe.
Add in the salt.
Beat egg whites and salt with an electric mixer on high speed for about 4 minutes or until they start to change from clear to white.
While still beating on high speed, slowly add in sugar (1 tbsp at a time) while mixing for another 4-6 minutes until firm, frothy peaks form.
Transfer the mixture to a large piping bag or plastic freezer bag. If using the freezer bag, snip a small hole in one bottom corner. If using piping bag, use a tip of your choice. Using a tip will give a more consistent baked meringue cookie shape.
Pipe mixture onto parchment lined baking sheet making small, bite-sized cookies. Or you can also make larger ones if you’d like.
Bake in oven for 3.5-4 hours on low temperature (190F-200F) until completely dehydrated.
Remove from oven and let them cool completely.
Storing Baked Meringue Cookies
These cookies can be made a head of time and stored in a sealed plastic or glass jar for up to three months.
They also make great gifts! We recently filled glass jars with these baked meringue cookies to give to guests at a family gathering we had. With all the little ones around, they certainly didn’t last long!
We have plans to make a number of different merangue cookie flavors such as chocolate, lemon and vanilla. We may even try our hand at fruit filled ones such as these raspberry swirl merangues. Be sure to subscribe to our newsletter to get notified of all the delicious goodness!
More Classic Dessert Recipes
For more classic homestyle dessert recipes, check out our jam-filled Linzer cookie recipe; these coconut crescent moon cookies and delectable apple pavlova.
Jam Filled Linzer Cookies 
Crescent Moon Cookies 
Apple Pavlova
How to Make Baked Merinque Cookies
Equipment
- Stand mixer
- Baking sheets
- Parchment Paper
Ingredients
- 5 egg whites
- 2 cups granulated sugar
- ¼ tsp salt or cream of tartar
Instructions
- Separate egg whites from the eggs. Set aside yolks for another recipe. Add in salt or cream of tartar.
- Beat egg whites in mixer on high speed for about 4 minutes until they start to change from clear to white.
- While still beating on high speed, slowly add in sugar (1 tbsp at a time) while mixing for another 4-6 minutes until firm, frothy peaks form.
- Transfer the mixture to a large piping bag or plastic freezer bag. If using the freezer bag, snip a small hole in one bottom corner. If using piping bag, use a tip of your choice.
- Pipe mixture onto parchment lined baking sheet making small, bite-sized cookies. Or you can also make larger ones if you’d like.
- Bake in oven for 3.5-4 hours on low temperature (200°F) until completely dehydrated.
- Let cool completely.
- Store in sealed plastic or glass jar for up to 3 months.
Nutrition
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Thanks a lot for sharing this meringue cookies! My fam loves it and it’s our new favorite! Thanks!
The best ones that I have ever had included very finely chopped pecans. Maybe a touch of vanilla too. Not sure abut the vanilla. My sister made them and gave me a tin box full. She baked them to the golden color that y’all like.
Hi there, the addition of pecans sounds delicious. Thankyou for the tip!