Everyone will love these classic Meringue Cookies! This meringue recipe is lighter than air, super crunchy, and naturally fat free! Enjoy them plain, or use them as decorations on cakes, in Eton mess, or on cream tarts.

Overhead shot of colorful meringue cookies piled together in a large bowl
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Perfect Meringue Cookies – Crunchy and Lighter than Air!

Meringue cookies are the best kind of culinary magic trick–you start with egg whites, sugar, and your flavoring extract of choice, and through a bit of kitchen chemistry, they transform into sweet and crispy bite-sized desserts! 

Calling meringues “cookies” might spark some debate, as they are a far cry from most traditional cookies. No melty chocolate chips or crackly cinnamon-sugar crust here! But they’re baked on a cookie sheet, they’re a sweet after-lunch or dinner indulgence, and depending on how large you make them, they’re a decent 2-4 bite treat.  If that’s not a cookie, then it’s at least a close cousin!

Hand picking up purple meringue kiss from plate of assorted meringues

Many people are intimidated at the thought of making meringue cookies, because it involves beating egg whites into a fluffy foam. It’s true that things can go wrong during this process. But I have lots of tips, tricks, and pictures to guide you every step of the way, to make sure you produce PERFECT meringues the first time, and every time after that! Let’s go!

How to Make Meringue Cookies

1. Pour the egg whites into a stand mixer fitted with a whisk attachment. Make sure the mixing bowl and whisk you’re using are dry and very clean–egg whites won’t beat properly if there is fat or yolk residue anywhere.

Adding egg whites to glass mixing bowl with whisk attachment

2. Whip the egg whites until they are foamy–this means that they should be white and bubbly, but not yet starting to hold any sort of peaks. 

Foamy egg whites in glass mixing bowl

3. Add the cream of tartar to the foamy egg whites, then mix on low speed until the cream of tartar is mixed in.

Adding cream of tartar to meringue mixture in glass mixing bowl

4. Whip the egg whites to soft peaks. This means that when you lift the whisk from the whites, the whites form a peak that droops down gently rather than sticking straight up and down. Once you reach this “soft peak” stage, you’re ready to begin adding the sugar!

Whisk attachment showing meringue mixture with soft peaks

5. Once at soft peaks, add the sugar a spoonful at a time, while mixing the egg whites at medium-high speed. You don’t have to measure it precisely, but the point is to add it very gradually so it gets slowly incorporated. I wait at least 1-2 minutes between each addition before adding more, to make sure that it really is well-mixed in.

Adding granulated sugar to meringue mixture in glass mixing bowl

6. Now you can add any flavoring extracts you like! For this recipe, I went with classic vanilla, but any standard extracts will work. Avoid oil-based flavorings, as the oil will cause the egg whites to deflate. 

Adding vanilla extract to meringue mixture in glass mixing bowl

7. Continue to whip the whites until they are very stiff. This means that when you remove the whisk from the meringues, the whites stand up straight and don’t droop down at all–this is called “stiff peaks” stage. The meringue should also not feel gritty or grainy from the sugar. 

Whisk attachment with meringue mixture showing meringue with stiff peaks

8. Time for piping! If you want to color the meringue, gently fold in gel food coloring with a spatula and stir just until the color is even. Then place the meringue mixture in a piping bag. You can use a regular round tip for round kiss-shaped meringues, or use a star tip for stars. If you want lots of ridges, a French star tip is what you’re looking for! 

Piping bag filled with meringue mixture next to two metal piping tips

9. Pipe the meringues on parchment paper. They won’t spread much, so you can put them fairly close together. I like to make smaller ones (1-1.5 inches) but you can make larger ones if you’d like! You’ll just want to adjust the cooking time and keep a close eye on them in the oven.

Piping pink meringue kisses on a parchment-covered baking sheet with a large star tip

10. Once the meringues are baked, turn the oven off and let them cool completely in the oven. Going from hot oven to cold room can sometimes cause your meringues to crack, so gradually lowering their temperature is best for keeping your meringues looking good!

Unicorn meringues with colors swirled together lined up on a piece of parchment paper

Tips For Making Meringues

Now that you know the basics of making meringues, here are some tips and tricks to ensure your meringues come out perfectly, every time!

Egg Whites 101

For the very best results, your egg whites should be:

  • very fresh (don’t use old eggs for this recipe!)
  • room temperature
  • completely free of any fat or yolk

Wondering how best to separate your eggs so they don’t get yolks in them? Check out my guide to separating eggs four different ways!

They also whip best when they’re room temperature, not cold from the refrigerator, so if possible, let them sit out for 20-30 minutes at room temperature to warm up before making meringues. Egg whites from a carton do not work well when making meringue cookies, so they are not a good choice for this recipe. 

 Use Super Fine Sugar For The Best Results

Super fine sugar is called “caster sugar” in the UK, and it’s just granulated sugar with a smaller grain. It’s typically used to make drinks and simple syrup, but it’s also useful in baking and candy making, because the smaller grains of sugar dissolve faster. In meringues, super fine sugar dissolves beautifully, and produces a meringue without a grainy or gritty texture.

If you can’t find super fine sugar, you can either make it yourself, by whizzing regular granulated sugar in a food processor until it is finely processed, or just use regular granulated sugar and be very slow and methodical when adding the sugar to the egg whites in the recipe, to avoid any grittiness in the final result.

Overhead shot of colorful meringue cookies jumbled together on a plate

Monitor the Oven Temperature

A too-hot oven is a prime cause of meringue woes. Cracked meringues are NOT cute, and a $6 gadget can solve your problems! Get an inexpensive oven thermometer (I like this one!) and keep it in your oven to monitor the temp. This way, even your oven runs too hot or too cold, you can adjust the temperature accordingly and maintain a consistent temp for your meringues. If you are new to using a thermometer, check out my guides for how to use a thermometer and how to test and calibrate a thermometer correctly.

Cream of Tartar is NOT Optional

Okay…technically it IS optional. But please don’t omit it! Cream of tartar adds a lot of necessary stability to egg whites when they’re being whipped for meringue. Adding cream of tartar is like a little extra insurance policy that your meringue will turn out, stiff peaks will form, and all will be right in the world. If you can’t find any and really want to make meringues, by all means, proceed, and just keep your fingers crossed. But if you have easy access to cream of tartar, then you have no excuse not to use it. 

Questions About Meringues

Colorful meringue cookies piled on top of each other on a plate

Why do meringues crack?

Cracked meringues are probably the most common problem people run into, and there are multiple causes behind it! The most common reasons meringue cookies crack include an oven temp that’s too high (get those oven thermometers!), being cooked for too long, or being over-whipped and having too much air incorporated into the meringue mixture. Fortunately, a cracked meringue still tastes great, it’s just a cosmetic flaw. 

The solution to preventing cracks in future batches is to monitor your oven temperature and keep it low, don’t over-bake your meringues, and be sure to only beat your egg whites on medium-high speed, not the highest setting, which can incorporate too many air bubbles and cause cracks to form during baking. 

How do I know when the meringues are done?

Your meringue cookies are done when they’re crisp and hard to the touch, and can be easily removed from the parchment paper, but have not taken on any color around the edges. (This is easier to see when baking white meringues vs colored.)

Colorful baked meringue kisses lined up on a baking sheet

How long can I store meringue cookies? Can they be refrigerated?

Noooooo! Please don’t refrigerate your meringues! Humidity is the natural enemy of the meringue, and refrigerators tend to be very humid places. Meringues have a naturally short shelf life, and are best enjoyed within just a few days of baking them. If you live in a dry environment, your meringues may last a bit longer, and if you store them in an airtight container in a dry place you may get up to 5-6 days from them. If you live in a very humid environment, their best shelf life may be as short as 2 days. 

My meringues are chewy 🙁 Can they be fixed?

Possibly! Chewy meringues can be caused by underbaking the meringues in the first place, in which case they might always be slightly chewy, or by the meringues naturally absorbing moisture from the air over time, in which case they may be able to be crisped up a bit. To try and crisp up your baked meringues, place them back on a parchment-covered baking sheet and put them in a 200-degree F oven for 10-15 minutes. After baking, let them cool then test them–they should be crispy again!

How Do I Make Unicorn Meringues?

When I was testing recipes for this post, I was playing around with different meringue colors and used some extra batter to create these swirled multi-colored “unicorn meringues,” inspired by The Meringue Girls.  I posted some teaser pics on Instagram stories, and people went crazy asking how to make them. Fortunately, it’s super easy!

Multi-colored unicorn meringue cookies, piped on a baking sheet and ready to be baked

To create these pretty pastel meringue kisses, all you have to do is prepare different colors of meringue batter–in this case I had white, yellow, pink, purple, and teal. I had them in piping bags already, and I just squirted the different colors of batter into a larger piping bag fitted with a round attachment, trying to space the colors evenly around the sides so that they would all come out the opening together. You could also use a spatula to place them in a piping bag. Pipe the batter in dollops on a baking sheet, and you’re done! 

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Strawberry Rhubarb Pavlova

This Strawberry Rhubarb Pavlova has a hard, crunchy meringue outside, marshmallowy inside, piles of softly whipped cream, a vanilla-rhubarb compote and fresh strawberries. This is one spectacular summer dessert!
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Colorful meringue cookies in assorted shapes and sizes.

Meringue Cookies

4.68 from 25 votes
Everyone loves these classic meringue cookies! They're lighter than air, super crunchy, and naturally fat free!
Prep20 minutes
Cook1 hour
Cooling Time1 hour
Total2 hours 20 minutes
Yields36 1-inch cookies


  • Stand Mixer fitted with whisk attachment


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  • Preheat the oven to 200 degrees Fahrenheit (90 C). Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with the whisk attachments.)
  • Turn the mixer to medium speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and beat again on medium until the whites have turned an opaque white color and just start to hold soft peaks.
  • At this point, start adding the sugar a few spoonfuls at a time with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy. Continue to add the sugar very gradually, and once all of the sugar is added, add the pinch of salt. Beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer.
  • Finally, stop the mixer, add the vanilla extract, and mix it in briefly. If you want to color the meringues just one color, add a small amount of gel food coloring to the mixing bowl and fold it in to the meringue mixture with a spatula, stirring gently. If you want to make multiple colors, divide the meringue first and work quickly to color each batch your desired color.
  • Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a large tip—a star tip or a round tip both work well. Put a dab of meringue mixture under the corner of each parchment sheet to stick it down and make piping easier.
  • Pipe stars or kisses of meringues on the baking sheets, about 1 – 1 ½ inches wide. The meringues will barely spread, so they can be piped close together. Bake the cookies at 200 F for 60 minutes. After an hour, turn the oven off, keep the door closed, and allow the meringues to sit until completely cool, for about an additional hour.
  • Once the meringues are crisp and room temperature, carefully remove them from the parchment paper.
  • Meringues can be stored in a cool, dry place in an airtight container at room temperature for 3-4 days. If they become chewy, you can revive them by placing them back in a 200-degree F oven for about 15 minutes. Let them cool completely, then test them—they should be crispy again!

Recipe Notes

I like to make mine small, about 1-1.5 inches, but you can experiment with making larger ones if you’d like–just be sure to adjust the cooking time accordingly.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 6mg | Potassium: 12mg | Sugar: 6g
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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  1. Thank you for a very detailed and easily followed recipe. I have successfully made these meringue cookies and really enjoy them. However, now I get to share them at a family reunion this summer. The challenge is that I baked them at sea level, but the reunion is at high altitude (4500+ ft). What changes do I have to make to get the same fantastic results I get a sea level?

    1. Hi Richard! I don’t think you’ll need to make any changes. I actually live at 4700 ft and successfully make these as written. But as with all recipes, definitely keep an eye on them as they bake and use your best judgement if they need more/less time. And please let me know how they turn out!

  2. Turned out wonderful, I think I’ll have to use them for my cake decorations as they are super sweet. I have never had these, but my husband had. He said they were spot on. Thank you

    1. Thanks Dawn! I agree meringues are really sweet. I love them dipped in bittersweet chocolate to add some richness and cut the sugar. 🙂

  3. Can I make chocolate meringues? And how add cocoa?
    Also I have seen other recipes that you bake meringues for 20′ what is the difference?mar

    1. Hi Maria! When you say 20′, do you mean 20 minutes? I prefer to cook meringues at a very low temperature for a longer period of time, because I think it helps them not crack while baking. It may be that other people have developed different recipes/techniques that call for a shorter, hotter baking time. 🙂 As far as chocolate, you can add sifted cocoa powder near the end of the beating time. I would recommend about 3 TBSP for the batch–too much cocoa can interfere with the texture of the meringues. This produces a light chocolate cookie, so if you want a deeper chocolate flavor, you could drizzle the cookies with semi-sweet chocolate or partially dip them in chocolate. Hope this helps!

  4. I just wanted to give a huge shoutout to how easy and well put together this recipe it. Most recipe websites I have to scroll endlessly to get to the recipe. Love how easy this is to navigate, not to mention the overall layout if beautiful and easy to follow. The recipe came out very well – I love that I can print it (Which I did) and also up the quantity. Counting calories and recently diagnosed as gluten-intolerant, so this snack helps me get through the day!

    1. Thank you so much, Wendy! That is so nice to hear, I’m glad you found it useful and that the recipe card features were helpful too. 😀

  5. Have you tried using granulated erythritol? My brother has diabetes and I had bariatric surgery years ago. The holidays are hard to avoid all the surgary treats. Thanks!

    1. Hi Amanda! I haven’t tried erythritol so I’m afraid I can’t say how it would work. I hope you’ll let us know how it goes if you give it a try!

  6. I tried making these last night and they turned out great! However, my oven is super small so I can only do half the portion at once and had to wait 2 hours for the second batch (which still tasted great but shape wouldn’t stand). I am wondering if I can just make 1/2 of the amount by just dividing the recipe ingredients into half? Would it still work?

    1. Yes, definitely! As you experienced, meringues don’t do well if they have to sit awhile before baking, so a half batch is a great alternative, and should work just fine. You will probably find that your mixing time is shorter, so just keep an eye on the egg whites and don’t overmix. 🙂

  7. Hello!
    Thank you for such a nice recipe! I just tried it, and the white meringues turned fine! However, I wasn’t able to make the colorful ones… I used Colour Mill Colorings, and the meringue just deflated when I mixed the colour… Can you pleease tell me what went wrong?

    1. Hi Maria, I haven’t personally used Colour Mill coloring but I believe the problem is because they are oil based. Any kind of oil will cause the meringue to deflate. This includes flavoring oils, cooking oils, and as you discovered, coloring oils. If you are up for trying the recipe again I would try a water based color and it should work much better!

  8. I have a question! I will not be able to make these in just one day. I was wondering, would these hold up after whipping and leaving in the fridge overnight? If possible, would they hold up after being piped and put in the fridge overnight and baked the next day?

    1. Hi Alicia! I would avoid refrigerating the meringues as they don’t do well with humidity. Meringues have a naturally short shelf life, and are best enjoyed within just a few days of baking them. I would suggest storing them in an airtight container in a dry place for best results!