
Meringue Cookies: Light, Airy, and Delightfully Sweet
Meringue Cookies: Light, Airy, and Delightfully Sweet
Homemade Meringue Cookies: A Simple and Sweet Treat
Feeling a little low on energy? These melt-in-your-mouth meringue cookies are the perfect sweet pick-me-up! They’re incredibly light, wonderfully crisp, and have a delicate sweetness that will instantly lift your spirits. Let’s create these magical little delights at home!
Essential Ingredients- 2 egg whites (approx. 70g)
- 70g granulated sugar
Cooking Instructions
Step 1
In a clean bowl, separate the egg whites. Using a whisk, gently beat the egg whites until they are lightly foamy. It’s crucial to ensure there’s no yolk or water in the bowl, as this can prevent the whites from whipping properly. Don’t over-whisk at this stage; just break them down.
Step 2
Once soft foam starts to appear, gradually add the sugar in three additions, continuing to whisk. Start by whipping to create more foam, then as you add the sugar, whisk until the meringue becomes stiff, glossy, and holds firm peaks. Adding all the sugar at once can make it difficult to achieve the right consistency.
Step 3
To check if the meringue is ready, lift the whisk. The peaks should be firm but have a slight curl at the tip – this is known as a ‘soft peak’. If the peaks are too stiff and stand straight up, they might crack during baking. This soft, pliable peak stage is ideal.
Step 4
If you’d like to add some color, prepare your piping bag. Before filling it with meringue, carefully paint thin stripes of food coloring along the inside of the piping bag using a small brush. This technique will create beautiful swirls of color as you pipe the cookies. If you don’t have food coloring, you can skip this step and make classic white meringue cookies.
Step 5
Gently spoon or pipe the meringue into the prepared piping bag. Pipe the meringue onto a baking sheet lined with parchment paper. You can create small rounds, swirls, or any shape you like! Leave a little space between each cookie as they might expand slightly.
Step 6
Bake in a preheated oven at 100°C (212°F) for approximately 60 minutes. Baking at a low temperature for an extended period ensures the meringues dry out thoroughly and become crisp without browning. Oven temperatures can vary, so keep an eye on them and adjust the time as needed. If you notice any browning, slightly reduce the temperature or time.
Step 7
Once baked, remove from the oven and let them cool completely. You’ll be rewarded with delightful meringue cookies that are crisp on the outside and delightfully chewy or melt-in-your-mouth on the inside! Store in an airtight container at room temperature for best results, and they’ll stay crisp for weeks.

