Meringue Cookie Recipe

This Meringue Cookie Recipe is super delicate and looks divine. All you need is a little patience since this takes 2 hours to bake 😉 But your KitchenAid Mixer will do all the hard work for ya!


– 3 egg whites at room temperature

– 3/4 cup of white sugar (you can use your food processor to fine the sugar)

–  pinch of salt

– 1/4 teaspoon of cream of tartar

– 1/2 teaspoon of vanilla extract

–  few drops of your favorite food coloring


I am going to give you a few hints in how to make successful meringue cookies, here are a few:

* your egg whites have to be at room temperature and not have ANY egg yolks on them

* you need to start whipping your egg whites at a low speed for a while until they become foamy, this will help keep its shape, small bubbles, better shape

* cream of tartar is essential to a good shape meringue cookie

* you really need to use your food processor to fine your white sugar, NO YOU CANNOT use powdered sugar and NO YOU CANNOT use white sugar, if you dont have a food processor just use the blender, just a few pushes until it fines the sugar a little more

* make sure you add the sugar spoon by spoon giving time to incorporate it into the egg whites before adding more

* only add the vanilla and food coloring at the very end

* You will know when Its ready when It looks shiny like marshmallow and the peak holds up

* bake it at a very very very low temperature. DONT try to bake it faster, otherwise it wont work, these have to bake for 2 hours at low temperature


Preheat your oven to 170F.

On a cookie sheet (you will probably need 2) lay wax paper and reserve.

Lets start adding the egg whites to your KitchenAid Mixer bowl with the whipping attachment on and start on speed 2 whipping it until it foams. Once it gets to that point its time to sprinkle the cream of tartar and crank up to speed  6 and start whipping those eggs.

It will take about less than a minute and you will notice the egg whites will be almost thick and hard, at this point you will start adding the fine sugar, 1 tablespoon at a time, VERY SLOWLY, always letting it melt into the egg white  before adding the next spoon of sugar.

Once you have added all the sugar into the mixture it will look shiny  like marshmallow, at this stage you will add your vanilla extract and your food coloring (enough drops to get to the color you want).

Pour the mixture into an icing bag or a zip lock bag (with a cut off tip) and shape your meringues over the wax paper on the cookie sheet.

Bake it for about 2 hours.

Let it cool off completely before removing them from the wax paper.

Your kids will love these snacks.

This is what you will need
If you pulse the sugar on your blender or food processor a few times, it should look like this
Once it foams like this, sprinkle cream of tartar
Now lets start adding the sugar VERY SLOWLY
Looks like marshmallow
Perfect shape, holds peak
This recipe makes about 50 little meringue cookies
They hold their shape perfect
These are super crispy and delicious!
Meringue Cookie Recipe