Meringue Cookies

This is a favorite among  my daughters. They call them little bites of heaven. It only has 4 ingredients: eggs, sugar, salt and cream of tarter. These do not do well on a humid rainy day. They may or may not hold shape. It just depends on the weather and they become really soft.  These will come out perfect when the weather is clear and sunny.


I use cold eggs. I am not sure if the eggs at room temperature would make a difference. I will test this next time I make it. You can add food coloring. I use a gel food coloring. A liquid coloring could thin mixture out and cookies might not take shape. I have made these all different colors. These are great for gifts too. Add a handful to a mason jar and add a ribbon.

Mix the egg whites until they are frothy. For all of you who has no idea what “frothy” means. Here is a link on how to beat egg whites. It will show a picture of what frothy eggs are and what the eggs are suppose to look like.

Add the salt and cream of tarter. Beat the mixture until soft peaks. You can refer to the link I added above, if you are not sure what the eggs should look like. Then add the sugar gradually. If you do not add this gradually, you will have a gritty mixture. It will stay gritty and it does not matter how long you beat the eggs.  I only sprinkle a little at a time.


This is the time to add any food coloring if you want a color. A little small amount goes a long way. It is easier to add more color if needed. I will experiment with flavorings at a later time. I am not sure about the extra liquid though.

Butter and flour a pan. Do not use cooking spray or a baking mat. It will brown the cookies on the bottom. I used a pastry piping bag with a decorative tip to pipe these on the cookie sheet.

pan cookie

I try to be more uniform in the placement of the cookies. It did not go as planned. My recipe had to be split in half. My pans are too big for my oven. I have to do one pan at a time. I have tried using 2 racks. One pan would be more brown. They should not be brown. I have tried rotating the pans but that did not turn out either. Now I just make one pan. The cookies should be dry to the touch, crispy when you eat it and the color should be white. The recipe at the end will be amounts for the full recipes.

cookie pan


Meringue Cookies

  • 4 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 1 cup sugar
  • gel food coloring, optional
  1. Preheat oven to 250 degrees.
  2. Beat egg whites until frothy.
  3. Add the salt and cream of tarter.
  4. Beat until soft peaks form.
  5. Continue beating; add the sugar gradually until meringue is stiff and glossy.
  6. Butter and flour a baking pan.
  7. Drop with a pastry bag and tip to form cookies.
  8. Bake 50-60 minutes, but not brown.

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