Light, sweet, and crunchy,easy meringue cookiesare cute little bites of dessert that are as fun to eat as they are to make.

Meringue cookies might not look like much, but these dainty bites are some of my favorite cookies ever.They’re crunchy and sweet but not over the top, and they’re just oh-so cute! They’re like the more charming and quaint cousins to Hershey’s Kisses, with more texture and oomph to them.

I love throwing together a batch of these to create an assorted cookie plate for events or parties (especially around the holidays!). People often expect the regulars on cookie plates, likechocolate chip,sugar cookies, or evenoatmeal raisin. But meringue cookies add a whole different architecture and simple sweetness with a touch of vanilla flavor.

Light, sweet, and crunchy, easy meringue cookies are cute little bites of dessert that are as fun to eat as they are to make.

Why You’ll Love This Recipe

Gluten-Free: Since meringue cookies are made without flour, they’re naturally gluten-free.
Light and Airy Texture: Meringue cookies have a delicate, airy texture that melts in your mouth.
Long Shelf Life: These cookies have a long shelf life compared to many other baked goods. They can last for several weeks as long as they are properly stored in an airtight container.

Ingredients

Granulated Sugar
Cornstarch
Salt
Egg Whites:bereallycareful not to get any yolk in them when separating or they won’t whip up like you want them to for a meringue
Vanilla Extract
Cream of Tartar

See the recipe card below for full information on ingredients and quantities

How to Make Meringue Cookies

Step #1.Preheat the oven and arrange the racks. Line two baking sheets with parchment paper and set them aside. Combine the salt, cornstarch, and sugar in a small bowl with a whisk.

Step #3.With the mixer still on, gradually add the sugar mixer and beat until the mixture is glossy and has stiff peaks.

Step #2.In a large mixing bowl or bowl of your stand mixer, whip the egg whites, cream of tartar, and vanilla on medium-low for about 1 minute until they are foamy, then turn the speed up to medium high until the whites are soft and billowy.

Step #4.Using a spoon or pastry bag filled with the mixture, dot the parchment paper with 1-1/4 inch kisses, keeping them about an inch apart. Bake for 1 hour then turn off the oven and leave the pans in the oven for one hour to cool (2 hours if humid).

Recipe FAQs

How long do meringue cookies last?

Store your completely cool meringue cookies in an airtight container for up to two weeks.

How long does it take to make meringue cookies?

They’re easy to make, but do take some time because the trick to their cute shape is letting them cool for an hour or two in the oven so that they don’t crack and crumble.

Can I put meringue cookies in the refrigerator?

You can store them in the fridge, as long as they are kept in an airtight container. (You may find that a little tricky to do.) The way to keep them crispy is not allowing any humidity to hit them.

Can you freeze meringue cookies?

Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. Layer them in an airtight container between parchment papers, and freeze for up to a month.

Why are my meringue cookies chewy?

Sugar actually pulls moisture from the air and into the cookies, so leaving the cookies in the oven for at least an hour (or two, if you live in a humid or rainy climate) is important to get them nice an crisp. If they’re still chewy, bake them for another 10 minutes at 225 degrees F.

Why did my meringue cookies crack?

Meringue cookies are very sensitive to the air — both its humidity and temperature — so make sure you leave them in the turned-off oven after baking for at least an hour. They’ll crack if they cool too quickly, so better safe than sorry… The longer time left in the oven, the better!

Expert Tips

Starting with room temperature eggs will make the meringue whip up faster.If you forget or are making these last minute, you can always place the whole eggs in a bowl of warm water for a few minutes before separating them.
Make sure your beater(s) and bowl are free from any soap, grease, oil, etc. or your egg whites won’t whip up.
Stiff peaks means just that – when you lift the beater or whisk attachment out of your egg whites it will leave a peak that doesn’t fall over.If it doesn’t hold it’s shape like that, whisk it for another minute or two until it does.