Vanilla Meringue Cookies

Vanilla Meringue Cookies


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Meringue cookies are always very beautiful and pleasant to look at. They also look like they’d be very difficult to make for the nonprofessional baker. This just isn’t true. Check out this easy to follow and easy to make recipe for vanilla meringue cookies.

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

60 servings


  • 3 large Egg Whites
  • ¾ tsp Vanilla Powder (Kosher)
  • ¼ tsp Cream of Tartar
  • Dash of Salt
  • 2/3 C Sugar

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Begin this recipe by setting your egg whites in a small bowl and letting them stand at room temperature for 30 minutes.

Once ready to cook, preheat your oven to 250 degrees. Pour your egg whites into the bowl of your electric mixer. Whisk the vanilla into your egg whites at medium speed along with the cream of tartar and a dash of salt. Beat this mixture until it is light and foamy.

Next, you will gradually add the sugar, about a tablespoon at time on high speed. It is important to make sure that the sugar is mostly dissolved after each addition before adding another tablespoon. Continue beating this mixture for about seven minutes until stiff and glossy peaks form.

Finally, make your pastry bag. Use either a real pastry bag or a re-sealable plastic bag and cut a small hole in the corner or tip. Insert an icing tip (preferably #32-star tip). Spoon your meringue mixture into the bag and set aside. Line a couple large baking sheets with parchment paper and pipe your cookies two inches apart. You will want the cookies to be about 1 ¼-inch wide.

Bake for 40 to 45 minutes or until they are firm to the touch. Turn off your oven (without opening the door) and let the cookies rest in the oven for one hour. Remove from the oven and let cool before serving.

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