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.
Meringue Cookies: 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 the sweet taste and melt in your mouth texture. Our little chefs will even proudly help to make them by piping out the mixture.
Ingredients Needed:
- Whites from 5 large eggs
- 30 dcg (2 cups) granulated sugar
- ¼ tsp salt or cream of tartar
Equipment Needed:
- Stand mixer
- Baking sheets
- Parchment paper
How to Make Baked Merinque 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 minutesor 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 (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 3 months. We recently fill 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!
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
- Whites from 5 large eggs
- 30 dcg 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.
- 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 (200F) until completely dehydrated.
- Let cool completely.
- Store in sealed plastic or glass jar for up to 3 months.
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