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+ servings

Meringue Cookies

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Prep Time 40 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Cookies
Servings 5 dozen


  • 3 egg whites at room temperature
  • ¼ tsp. cream of tartar
  • ½ cup sugar
  • ½ tsp. vanilla


  • 1. Preheat the oven to 200. Line two large baking sheets with parchment paper. Place a #1 Wilton tip (or other large tip) in a disposable pastry bag. Set everything aside.
  • 2. Combine the egg whites and the cream of tartar in the bowl of your stand mixer with the whisk attachment. Beat on medium-high speed until soft peaks form.
  • 3. Slowly add in the sugar, about 1 tablespoon at a time until all of the sugar has been incorporated into the egg whites and continue beating until the egg whites are stiff and glossy.
  • 4. Add the vanilla and eat until combined. If the mixture is very warm, refrigerate for 10-20 minutes or until just slightly chilled.
  • 5. Pipe the egg white mixture into the disposable pastry bag. Pipe 1" rounds onto the prepared parchment paper.
  • 6. Bake the cookies for 1 ½ hours or until the cookies are dry and hard. Transfer the cookies to a wire rack and let cool. Store in an airtight container for up to a week


Source: EatingWell.com

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword egg white cookies, meringue
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