Have you ever wondered how pastry chefs make meringue cookies? They might look intimidating, but you would never guess how simple they are to make. In no time at all, you can impress your family and friends with this light, refreshing, and delicious meringue cookies recipe.
Table of Contents
The Best Meringues
Meringue cookies are one of those desserts that look as good as they taste. These have such an elegant aesthetic, so they're perfect for hosting if you want to impress your guests.
And the flavor is just as impressive. The meringue cookies are light, slightly crisp, and have a wonderfully sweet flavor with a melt in your mouth finish.
Another part to love about this recipe is that the meringue filling options are endless! Literally, you can fill these bad boys up with anything you want, from fresh fruit to a chocolate drizzle, mini chocolate chips, or sprinkles. Any way you have them, they'll be delicious.
I personally like them totally naked or with just a couple of sliced strawberries in the middle.
This meringue cookies recipe is fantastic for a light, fresh dessert during the summertime. I usually serve them along with this low carb angel food cake, so you might want to check that out and make it while the meringues are baking!
Why This Recipe Works
4 ingredients. That's all you need to make the recipe, and you don't need cream of tartar!
Easy to make. Although it may seem challenging, these meringues are super easy to make and turn out perfect every single time!
Crowd favorite. Everyone always loves these meringues, and they're a hit at Duff family parties. So I have a feeling they'll be a hit whenever you serve them too!
The base recipe to make meringue cookies chewy and light are super simple - just 4 ingredients, most of which you probably already have at hand.
Here's everything you will need to make this meringue cookie recipe:
- 6 egg whites
- Just over 1 cup caster sugar (can also use granulated sugar or erythritol)
- Pinch of salt
- 2 tablespoon lemon juice
Now, for the sugar, caster sugar works best, but granulated sugar also works really well. And if you want to make these cookies have zero carbs, you can use granulated erythritol.
As for fillings, the easiest option will be to use fresh fruit, sliced thin. I like to find whatever seasonal fruit my local market has and pair it with a healthy drizzle of this sugar free caramel sauce!
How To Make Meringue Cookies
With just a couple of kitchen utensils and an oven, you can have these meringue cookies ready for your next event in just a couple of hours.
By the way, I do highly recommend using an electric mixer, as a hand whisk will not be able to form the stiff peaks necessary for the egg whites.
Anyway, get out the ingredients and I'll show you how to make meringue cookies in a few easy steps!
Step 1: Whisk Egg Whites
Before you do anything else, preheat the oven to 210°F (100°C).
Now put the egg whites and salt in a large bowl and whisk with an electric mixer with a whisker attachment on a low speed until soft peaks form.
Then, once foamy, increase the speed to medium until the egg whites form stiff peaks.
What do I mean by stiff peaks, exactly?
Stiff peaks refer to how straight your egg whites stand once the electric mixer is removed. If they stand straight up without falling, then you're ready to roll!
Step 2: Create Meringues
Next, add the sugar a tablespoon at a time, whisking well after adding each tablespoon.
Then, after all the sugar has dissolved, continue to whisk on high for 3 minutes, and whisk in the lemon juice.
Step 3: Bake Meringues
Now line two baking sheets with parchment paper. Put the meringue mixture into a piping bag and form meringue nests or any shape you want on the parchment paper-lined baking sheets.
Put the meringue cookies into the oven and bake for 2 hours and 10 minutes.
Step 4: Finish Up
Now, when the baking time expires, turn off the oven, but donʼt open the door! Instead, leave the meringues in the oven until they have cooled completely, and then take them out.
Letting the meringue cookies rest in the oven will allow them to set. If you take them out too early, they won't hold their shape.
If you want to fill the meringues with anything - or top them off with something I mentioned earlier - you can do that now before serving.
With that, said, I prefer to keep it simple with just some fresh fruit and sometimes a dollop of whipped cream.
Any way you enjoy these little bites of deliciousness, they'll be a hit, so enjoy!
How to Store Meringue Cookies
The number of meringue cookies you get will depend on the size of your nests. You can keep them nice and small or wider if you want to fit in more fillings - it's really up to you!
When I make them big enough to fit some fruit on top, I usually end up with about 20 meringue cookies.
If you serve these at a party, there's a small chance you'll have any leftovers. But, if you're just making them to treat your family, you might have a few left.
Meringue cookies are best stored in an airtight container with parchment paper between each meringue layer. Don't squeeze them into the container, or you'll crush them!
The meringues stay good stored at room temperature for up to 3 weeks, or you can freeze them for up to 1 month.
To thaw the frozen meringue cookies, remove them from the freezer, and leave them on the counter for about 3 hours. Alternatively you can put them in the fridge to thaw overnight.
FAQS ABOUT THIS MERINGUE COOKIE RECIPE
Should meringue cookies be chewy?
Meringue cookies should not be chewy. If they are, it is because they were not left in the oven long enough to cool after baking. Another reason could be that the egg whites were not whisked until stiff peaks formed. Meringue cookies should have more of a slight crispiness with a melt in your mouth finish.
What is the difference between a meringue cookie and a macaron?
A meringue cookie is kind of like a marshmallow, whereas a macaron is more of a traditional sandwich cookie. They are both meringue based, made with whipped egg whites, but have a totally different look, taste, and texture. Macrons have a variety of different flavors and fillings, and they are usually colored.
What does meringue cookie taste like?
Meringue cookies have a light, sweet sugar flavor, but it is not too strong of a sugary flavor. It is kind of creamy like fluff and actually tastes similar to a marshmallow. But you can alter the taste however you want by adding in some lemon juice to make lemon meringue cookies, cocoa powder to make chocolate meringue cookies, or vanilla extract to make vanilla meringue cookies. And you can add anything you want on top to enhance the flavor even more!
Is cream of tartar necessary for meringue?
No, it is not necessary. However, cream of tartar allows the egg whites to stiffen and hold their shape. So if you do not want to use cream of tartar, you'll need to use lemon juice instead to get that same incredible texture of the meringues.
Wrapping It Up
Well, that is how to make meringue cookies that are so light, airy, refreshing, and delicious!
If you can't tell from the pictures, the effort required to make these yummy and healthy meringue cookies will be well worth it.
In a couple of hours - the majority of which is passive cooking - you can meringue cookies that is so impressive that everyone will be asking if you picked them up from a bakery.
If you make them, leave a comment below and let me know if you topped them off with anything or ate them as is, I'd love to know!
Also, make sure to check out my Youtube channel for more delicious, simple, and healthy recipes for you to try at home.
- 6 egg whites
- Just over 1 cup (220g) caster sugar (can also use granulated sugar or erythritol)
- Pinch of salt
- 2 tablespoon lemon juice
- Preheat your oven to 210°F (100°C).
- Put your egg whites and salt into a large bowl and whisk with electric mixer on a low speed until soft peaks form. Once foamy, increase the speed to medium until the egg whites form stiff peaks.
- Add the caster sugar a tablespoon at a time, whisking well between each addition.
- Once all the sugar has been dissolved, continue to whisk on high for 3 minutes. Whisk in 2 tablespoon lemon juice.
- Line a baking tray with parchment paper.
- Put your meringue mixture into a piping bag and form meringue nests.
- Place the meringue nests into the oven and bake for 2 hour 10 minutes.
- When baking time expires, turn off the oven, donʼt open the door. Leave the meringues in the oven until it has cooled completely and then take them out.
- Prepare a filling if desired. I recommend adding whipped cream and fresh fruits on top.
Nutrition Information:Serving Size: 1 meringue
Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 1g