Best Meringue Cookies Recipes

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

VANILLA MERINGUE COOKIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

EASY AND DELICIOUS MERINGUE COOKIES

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.

MERINGUE COOKIES OR CLOUD COOKIES

Steps:

• Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
• Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
• Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
• Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.

JELL-O MERINGUE COOKIES

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.

CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat the oven to 350.
• Grease the cookie sheets, and cover with parchment paper or wax paper.
• (I usually spray the paper with non-stick vegetable spray).
• Melt the chocolate chips over hot water in double boiler.
• If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
• Start by cooking for 20 seconds.
• Stir and return to the microwave for another 10 seconds.
• Stir again, and repeat the process until all the chips are melted.
• Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
• Beat until stiff.
• Then beat in the vanilla and vinegar.
• Gently fold in the chocolate and nuts, if desired.
• Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
• Bake for 10 minutes or until firm to the touch.
• Remove immediately from sheets.
• Store in airtight container.
• NOTE: Try not to store these for too long.
• Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 large baking sheets with parchment paper.
• In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.
• Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.

PEPPERMINT MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
• In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
• Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

COCOA-ALMOND MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

COCONUT MERINGUE COOKIES

Steps:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

LOW CARB FLAVORED MERINGUE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
• Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
• In a small bowl, stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
• Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
• Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.

FRENCH MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
• Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.

LEMON OR LIME MERINGUE COOKIES

Steps:

• Preheat oven to 350°F.
• beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
• continue beating and add sugar one tablespoon at a time until shiny.
• continue beating and add in lemon or lime juice.
• continue beating until stiff peaks form- don't underbeat!
• drop in small spoonfuls onto parchment lined baking sheets.
• bake for 10-12 minutes at 350 until lightly browned.
• be sure to store in an airtight container to maintain their texture.

CHOCOLATE COVERED ALMOND MERINGUE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
• Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
• Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.

MOCHA MERINGUE SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

ALMOND MERINGUE COOKIES

Steps:

• Prehat oven to 250 degrees F.
• Line a cookie sheet (or two) with parchment paper or aluminum foil.
• Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
• Beat in the almond extract and the sugar, 1 tbsp at a time.
• Continue to beat until the meringue is shiny& stiff.
• Gently fold in the almonds.
• Drop by tbsp onto the parchment covered cookie sheet.
• Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
• Keep in tighly closed tins.