Baking meringue cookies is like creating edible clouds—light, airy, and endlessly customizable. Whether you’re a beginner or a seasoned baker, these 20 irresistible recipes will inspire you to whip up everything from classic vanilla kisses to festive peppermint swirls. Get ready to fill your kitchen with sweet magic and discover your new favorite treat!
Classic Vanilla Meringue Cookies
Cradling a warm bowl in my hands, I find comfort in the simple rhythm of whisking egg whites into soft peaks, watching them transform from liquid to cloud. There’s something meditative about creating these delicate vanilla meringue cookies, each one a tiny vessel of sweetness that carries the gentle warmth of memories. The process feels like breathing life into air itself, turning the ordinary into something ethereal and light.
Ingredients
For the meringue base:
– 4 large egg whites, at room temperature
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
For flavoring:
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Separate 4 large eggs, placing only the whites in a completely clean, dry mixing bowl.
3. Add 1/4 teaspoon cream of tartar to the egg whites.
4. Using an electric mixer on medium speed, beat the egg whites until foamy and opaque, about 2 minutes.
5. Gradually add 1 cup granulated sugar, one tablespoon at a time, while continuing to beat.
6. Increase mixer speed to high and beat until stiff, glossy peaks form, about 7-8 minutes.
7. Gently fold in 1 teaspoon pure vanilla extract using a spatula.
8. Transfer the meringue to a piping bag fitted with a large star tip.
9. Pipe 1.5-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes at 200°F until the meringues are dry to the touch and easily lift off the parchment.
11. Turn off the oven and let the meringues cool completely inside with the door closed for 2 hours.
Perfectly crisp shells give way to that signature melt-in-your-mouth quality, each bite releasing subtle vanilla warmth that lingers like a gentle whisper. Consider crumbling them over fresh berries or floating them in hot chocolate for an elegant twist that transforms simple moments into something quietly extraordinary.
Chocolate Swirl Meringue Cookies
Perhaps there’s something quietly magical about transforming simple egg whites and sugar into delicate clouds, especially when dark chocolate swirls through like whispers of midnight. These chocolate swirl meringue cookies feel like a gentle afternoon project, where patience rewards you with crisp shells and chewy centers. Making them is a slow, mindful process, much like watching clouds drift across a calm sky.
Ingredients
For the meringue base
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
For the chocolate swirl
- 2 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon vegetable oil
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper.
- Place the room temperature egg whites in a completely clean, grease-free mixing bowl.
- Add the cream of tartar to the egg whites and beat on medium speed until frothy, about 1 minute.
- Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed.
- Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, about 5-7 minutes.
- Melt the finely chopped semi-sweet chocolate with the vegetable oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Drizzle the melted chocolate over the meringue and gently fold 4-5 times with a spatula to create swirls, being careful not to overmix.
- Drop heaping tablespoons of the meringue mixture onto the prepared baking sheets, spacing them 1 inch apart.
- Bake for 1 hour and 30 minutes, then turn off the oven and let the cookies cool completely inside for 2 hours without opening the door.
Zesty isn’t quite the word for these, but they do carry a delightful contrast—the crisp exterior gives way to a marshmallow-soft center, with bittersweet chocolate ribbons that melt on the tongue. Try crumbling them over vanilla ice cream for a textural surprise, or stacking them with fresh berries for an elegant, airy dessert.
Lemon Zest Meringue Cookies
Today, as the afternoon light slants through my kitchen window, I find myself reaching for the familiar comfort of baking—these lemon zest meringue cookies always feel like little whispers of sunshine on cloudy days, their delicate crispness and bright citrus notes a gentle reminder to pause and savor the simple moments.
Ingredients
For the meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
For flavoring:
– 1 tbsp fresh lemon zest (from about 2 medium lemons)
– 1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place egg whites in a completely clean, grease-free mixing bowl—any trace of fat will prevent proper whipping.
3. Add cream of tartar to the egg whites and begin beating on medium speed until foamy, about 1 minute.
4. Gradually add sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed.
5. Continue beating until stiff, glossy peaks form when you lift the beaters, about 7-8 minutes total.
6. Gently fold in lemon zest and lemon juice using a spatula, being careful not to deflate the meringue.
7. Spoon or pipe 1-inch mounds of meringue onto prepared baking sheets, spacing them 1 inch apart.
8. Bake for 90 minutes at 200°F, then turn off the oven and let cookies cool completely inside for 2 hours—this slow drying creates the perfect crisp texture without browning.
Each cookie shatters with a delicate crispness that gives way to the bright, sunny burst of lemon, making them perfect for stacking in glass jars as edible sunshine or crumbling over vanilla ice cream for a textural surprise.
Raspberry Swirl Meringue Cookies
Under the soft glow of the afternoon light, I find myself drawn to the quiet magic of these cookies, their delicate swirls holding memories of summer berries and sweet moments. There’s something deeply comforting about transforming simple egg whites and sugar into these cloud-like treats, each one a tiny canvas for the vibrant raspberry that runs through its heart. It’s a gentle process, one that asks for patience and rewards you with cookies that feel like edible poetry.
Ingredients
For the meringue base:
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
For the raspberry swirl:
– 1/4 cup seedless raspberry jam
– 1 teaspoon lemon juice
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place egg whites in a completely clean, grease-free mixing bowl.
3. Add cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
4. Gradually add sugar, 1 tablespoon at a time, while beating on high speed.
5. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved, about 5-7 minutes.
6. In a small bowl, combine raspberry jam and lemon juice, stirring until smooth.
7. Drop small spoonfuls of the raspberry mixture over the meringue.
8. Use a spatula to gently fold the raspberry mixture 4-5 times, creating visible swirls without fully incorporating.
9. Spoon the meringue into 1.5-inch mounds on prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes, then turn off the oven and let cookies cool completely inside for 2 hours.
11. Gently peel cookies from parchment paper and store in an airtight container.
Delicate and crisp, these meringues shatter with the lightest pressure, revealing their soft, marshmallow-like centers. The raspberry swirl adds a tart brightness that cuts through the sweetness beautifully, creating a perfect balance in every bite. I love serving them alongside strong coffee for afternoon tea, or crumbling them over vanilla ice cream for an elegant dessert that feels both simple and special.
Matcha Green Tea Meringue Cookies
Here in the quiet kitchen, with afternoon light filtering through the window, I find myself reaching for the matcha tin, remembering how these delicate cookies came to be during a similarly peaceful moment last autumn.
Ingredients
For the meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/8 teaspoon cream of tartar
– 2 tablespoons matcha green tea powder
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place the room temperature egg whites in a completely clean, dry mixing bowl.
3. Add cream of tartar to the egg whites and begin beating on medium speed until foamy.
4. Gradually add granulated sugar, about 1 tablespoon at a time, while continuing to beat the mixture.
5. Increase mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
6. Sift matcha green tea powder over the meringue to prevent clumps.
7. Gently fold the matcha into the meringue using a spatula, being careful not to deflate the mixture.
8. Transfer the meringue to a piping bag fitted with a star tip.
9. Pipe 1-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes at 200°F, then turn off the oven without opening the door.
11. Let the cookies cool completely in the closed oven for at least 2 hours to prevent cracking.
12. Remove the cookies from the oven and transfer to an airtight container.
Perfect with afternoon tea, these cookies offer a delicate crunch that gives way to airy lightness, their earthy matcha flavor balanced by subtle sweetness. I sometimes crumble them over vanilla ice cream or arrange them like little green snowflakes on a holiday platter.
Pistachio Crunch Meringue Cookies
Remembering how my grandmother’s kitchen smelled of sugar and warmth, I find myself drawn back to these quiet afternoons, measuring out ingredients with the same deliberate care she always showed, letting the rhythm of baking settle my thoughts. There’s something deeply comforting in the crisp shell of a meringue giving way to a soft, airy center, especially when speckled with the gentle crunch of pistachios—a treat that feels both elegant and humble, like a secret shared over tea. These cookies are my small rebellion against haste, a reminder that some of the sweetest moments are the ones we make slowly, with our own hands.
Ingredients
For the meringue base:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
For the crunch:
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 200°F and line a baking sheet with parchment paper.
- Place the egg whites in a clean, dry mixing bowl and beat on medium speed until foamy, about 1 minute.
- Add the cream of tartar and continue beating until soft peaks form, about 2–3 minutes.
- Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved, about 4–5 minutes.
- Gently fold in the finely chopped pistachios and vanilla extract with a spatula until just combined, being careful not to deflate the meringue.
- Drop heaping tablespoonfuls of the meringue mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 1 hour and 30 minutes, then turn off the oven and let the cookies cool completely inside with the door closed for at least 2 hours to prevent cracking.
Now, as you lift one from the tray, notice how the pale green pistachio flecks contrast with the snowy meringue, offering a subtle nuttiness that balances the cookie’s ethereal sweetness. They’re perfect crumbled over a bowl of vanilla ice cream or simply enjoyed with a quiet cup of earl grey, their delicate crunch giving way to a melt-in-your-mouth lightness that feels like a whispered promise of comfort.
Coconut Macaroon Meringue Cookies
Sometimes the simplest moments in the kitchen become the most cherished, like these delicate coconut clouds that transform humble ingredients into something ethereal. Sweet coconut and airy meringue come together in these tender cookies that feel like a gentle whisper of sweetness on a quiet afternoon.
Ingredients
For the meringue base:
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
For the coconut mixture:
– 2 cups sweetened shredded coconut
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Place the room temperature egg whites in a completely clean, dry mixing bowl.
3. Add cream of tartar to the egg whites and begin beating on medium speed until foamy.
4. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the mixture.
5. Increase mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
6. Gently fold in the sweetened shredded coconut using a rubber spatula, being careful not to deflate the meringue.
7. Add vanilla extract and fine sea salt, folding just until evenly distributed throughout the mixture.
8. Drop rounded tablespoons of the coconut meringue mixture onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 18-20 minutes until the cookies are lightly golden around the edges and the tops feel firm to the touch.
10. Turn off the oven and let the cookies rest inside with the door slightly ajar for 30 minutes to prevent cracking.
11. Transfer the cookies to a wire rack to cool completely before serving.
What emerges from the oven are cookies with a crisp exterior that gives way to a wonderfully chewy, moist interior, the coconut flavor shining through with just the right amount of sweetness. These delicate morsels pair beautifully with a cup of herbal tea or can be dipped halfway in melted dark chocolate for an elegant presentation that belies their simple origins.
Almond Butter Meringue Cookies
Unfolding the parchment paper, I remember how these almond butter meringue cookies first came to me on another quiet afternoon like this one, their delicate texture and nutty sweetness offering comfort in the simplest of forms.
Ingredients
For the meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
For the almond butter swirl:
– 1/3 cup smooth almond butter
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place the room-temperature egg whites in a completely clean, dry mixing bowl.
3. Add cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
4. Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture.
5. Increase mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
6. Gently fold vanilla extract into the almond butter until well combined.
7. Drop teaspoon-sized dollops of almond butter mixture randomly over the meringue.
8. Using a spatula, make just 2-3 gentle folds through the meringue to create swirls without overmixing.
9. Spoon 2-tablespoon portions of the swirled meringue onto prepared baking sheets, spacing them 2 inches apart.
10. Bake for 90 minutes at 200°F, then turn off the oven without opening the door.
11. Let cookies cool completely in the closed oven for at least 2 hours to prevent cracking.
Velvety crisp shells give way to airy interiors that melt on the tongue, the almond butter creating pockets of rich, toasty flavor throughout. I love crumbling these over morning yogurt or serving them alongside dark coffee, where their subtle sweetness becomes a quiet companion to bitter notes.
Earl Grey Tea Meringue Cookies
Lingering over a warm cup of Earl Grey this morning, I found myself wanting to capture its delicate citrus and bergamot notes in something more lasting than steam. These ethereal meringue cookies transform that comforting tea ritual into a crisp, melt-in-your-mouth treat. They require little more than patience and a gentle hand, perfect for quiet afternoons when the kitchen becomes a sanctuary.
Ingredients
For the meringue base:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
For flavoring:
- 2 tablespoons loose Earl Grey tea leaves, finely ground
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper.
- Place egg whites in the impeccably clean bowl of a stand mixer fitted with the whisk attachment.
- Beat egg whites on medium speed until foamy, about 1 minute.
- Add cream of tartar and continue beating until soft peaks form, about 2 more minutes.
- Gradually add sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form and sugar is fully dissolved, about 5-7 minutes total.
- Gently fold in ground Earl Grey tea leaves and vanilla extract using a spatula, being careful not to deflate the meringue.
- Transfer meringue to a piping bag fitted with a large star tip.
- Pipe 1.5-inch rosettes onto prepared baking sheets, spacing them 1 inch apart.
- Bake for 90 minutes, then turn off the oven and let cookies cool completely inside for at least 2 hours without opening the door.
You’ll find these cookies shatter with the lightest pressure, revealing an airy interior that dissolves like scented clouds on the tongue. Their subtle bergamot perfume makes them elegant alongside afternoon tea, or crumbled over vanilla ice cream for a sophisticated dessert. Yesterday, I discovered they’re particularly lovely when sandwiched with a whisper of lemon curd, creating a perfect balance of citrus and floral notes.
Orange Blossom Meringue Cookies
Floating through the kitchen this quiet afternoon, I find myself drawn to the delicate scent of orange blossoms, their floral notes whispering of sun-warmed groves and gentle breezes. These meringue cookies capture that ethereal quality, crisp shells giving way to airy centers that dissolve like sweet clouds on the tongue. They’re the kind of treat that makes time feel softer, each bite a small moment of peace.
Ingredients
For the meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
– 1 tsp orange blossom water
For finishing:
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place egg whites in the clean, dry bowl of a stand mixer fitted with the whisk attachment.
3. Beat egg whites on medium speed until foamy, about 1 minute.
4. Add cream of tartar and continue beating until soft peaks form, about 2 more minutes.
5. Gradually add granulated sugar, 1 tablespoon at a time, while beating on high speed.
6. Continue beating until stiff, glossy peaks form and sugar is completely dissolved, about 5-7 minutes.
7. Gently fold in orange blossom water with a spatula, being careful not to deflate the meringue.
8. Transfer meringue to a piping bag fitted with a large star tip.
9. Pipe 1.5-inch rosettes onto prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes, then turn off the oven and let cookies cool completely inside for 2 hours without opening the door.
11. Remove cooled cookies from oven and dust lightly with powdered sugar using a fine mesh sieve.
A delicate crispness shatters with the slightest pressure, revealing a marshmallow-soft interior that carries the floral orange blossom fragrance beautifully. These ethereal cookies pair wonderfully with Earl Grey tea or could be crushed over vanilla ice cream for an elegant dessert topping. Their lightness makes them perfect for ending a rich meal without overwhelming the palate.
Chai Spiced Meringue Cookies
Under the soft glow of the afternoon light, I find myself drawn to the warmth of spices and the quiet rhythm of baking, a gentle escape into creating something delicate and fragrant. These chai-spiced meringue cookies whisper of cozy moments, with their airy texture and the comforting blend of cinnamon, cardamom, and ginger that fills the kitchen like a soft embrace.
Ingredients
- For the meringue: 3 large egg whites, at room temperature; 3/4 cup granulated sugar; 1/4 tsp cream of tartar
- For the spice blend: 1 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground ginger; 1/8 tsp ground cloves
Instructions
- Preheat your oven to 200°F and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, combine the 3 large egg whites and 1/4 tsp cream of tartar, then beat on medium speed until soft peaks form, which should take about 2–3 minutes and look like gentle waves.
- Gradually add the 3/4 cup granulated sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form, about 4–5 minutes; this ensures the meringue holds its shape without collapsing.
- Gently fold in the 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, and 1/8 tsp ground cloves using a spatula, being careful not to deflate the mixture to keep the cookies light.
- Spoon or pipe the meringue into 1-inch rounds onto the prepared baking sheet, spacing them 1 inch apart to allow for even drying.
- Bake for 90 minutes, then turn off the oven and let the cookies cool inside for 30 minutes to prevent cracking from sudden temperature changes.
- Remove the cookies from the oven and let them cool completely on the baking sheet for another 20 minutes before handling.
Biting into one reveals a crisp shell that gives way to a marshmallow-like center, with the chai spices lingering warmly on the tongue. Serve them alongside a cup of tea for a quiet afternoon treat, or crumble them over vanilla ice cream to add a subtle, spiced crunch that feels like a gentle surprise.
Blackberry Lavender Meringue Cookies
Wandering through the kitchen this quiet afternoon, I found myself drawn to the gentle dance of flavors waiting to be explored, the soft purple of blackberries and the delicate whisper of lavender calling for something light and airy to carry them. There’s something profoundly peaceful about creating these ethereal cookies, each step a meditation in patience and precision that rewards you with clouds of sweetness kissed by floral notes and tart berry swirls. Let’s begin this quiet baking journey together, measuring our moments as carefully as our ingredients.
Ingredients
For the meringue:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
For the flavoring:
- 1/2 cup fresh blackberries, mashed
- 1 teaspoon dried culinary lavender
- 1/2 teaspoon vanilla extract
- Purple gel food coloring (optional)
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper.
- Place the room temperature egg whites in a completely clean, grease-free bowl.
- Add cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
- Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture.
- Increase mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
- Gently fold in the mashed blackberries using a spatula, being careful not to deflate the meringue.
- Sprinkle in the dried lavender and vanilla extract, folding just until combined.
- Add 2-3 drops of purple food coloring if using, and swirl gently for a marbled effect.
- Drop tablespoon-sized mounds of meringue onto prepared baking sheets, spacing them 1 inch apart.
- Bake for 90 minutes at 200°F, then turn off the oven and let cookies cool completely inside for 2 hours.
Every delicate bite reveals a crisp shell that gives way to a marshmallow-soft interior, the floral lavender weaving through the tart blackberry notes in a dance of contrasting textures. Enjoy them with afternoon tea where their airy lightness complements the warmth, or crumble over vanilla ice cream for a sophisticated dessert that feels both rustic and elegant.
Espresso Meringue Cookies
A quiet afternoon like this calls for something delicate, something that carries the gentle hum of memory in each crisp bite. These espresso meringue cookies are my little meditation, transforming simple egg whites and sugar into airy clouds with a whisper of coffee warmth.
Ingredients
For the Meringue Base:
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
For Flavoring:
– 1 tablespoon instant espresso powder
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 200°F and line a large baking sheet with parchment paper.
2. Place the room temperature egg whites in a completely clean, grease-free bowl.
3. Add the cream of tartar to the egg whites.
4. Beat the mixture on medium speed until soft peaks form, about 2 minutes.
5. Gradually add the granulated sugar, 1 tablespoon at a time, while beating continuously.
6. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 4-5 minutes.
7. Gently fold in the instant espresso powder and vanilla extract until just combined, being careful not to deflate the meringue.
8. Transfer the meringue to a piping bag fitted with a large star tip.
9. Pipe 1.5-inch rosettes onto the prepared baking sheet, spacing them 1 inch apart.
10. Bake for 90 minutes, then turn off the oven and let the cookies cool completely inside for 2 hours without opening the door.
11. Gently peel the cooled meringues from the parchment paper.
Offering a satisfying crackle as you bite through the crisp shell, these cookies give way to a melt-in-your-mouth interior that carries the deep, roasted notes of espresso. I love serving them alongside a glass of cold milk for contrast, or crumbling them over vanilla ice cream for an elegant dessert.
Strawberry Cheesecake Meringue Cookies
Remembering how my grandmother’s kitchen always smelled of sugar and warmth, I find myself drawn to recipes that feel like a gentle embrace, especially when the days grow shorter and the light softens in the afternoon. These strawberry cheesecake meringue cookies are just that—a delicate, airy treat that carries the nostalgic sweetness of strawberries and the creamy richness of cheesecake, all held in a crisp, melt-in-your-mouth shell. They’re perfect for quiet moments with a cup of tea or for sharing with someone who appreciates the little joys in life.
Ingredients
For the meringue base:
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
For the strawberry cheesecake swirl:
– 1/4 cup freeze-dried strawberries, finely crushed
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place the egg whites in a clean, dry mixing bowl and beat on medium speed for 1 minute until frothy.
3. Add the cream of tartar and continue beating on medium-high speed until soft peaks form, about 2–3 minutes.
4. Gradually add the granulated sugar, 1 tablespoon at a time, beating for 20 seconds between each addition to ensure it dissolves fully.
5. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 4–5 minutes; the meringue should hold its shape when the beaters are lifted.
6. In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, and beat on medium speed until smooth and creamy, about 1–2 minutes.
7. Gently fold the crushed freeze-dried strawberries into the cream cheese mixture until evenly distributed.
8. Spoon dollops of the strawberry cheesecake mixture over the meringue and use a spatula to gently fold it in just 2–3 times to create a marbled effect, being careful not to overmix and deflate the meringue.
9. Drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes at 200°F, then turn off the oven and let the cookies cool inside for 1 hour to prevent cracking.
11. Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Occasionally, I’ll serve these cookies nestled in a bowl with fresh berries for a pop of color, or crumbled over vanilla ice cream for an extra-indulgent dessert. Their texture is wonderfully crisp on the outside with a slightly chewy center, while the flavor balances the tangy cream cheese and sweet strawberry notes in every bite—a simple yet elegant treat that feels like a quiet celebration.
Caramel Drizzle Meringue Cookies
Lately, I’ve found myself craving something delicate and sweet, something that feels like a quiet afternoon wrapped in sugar and air. These caramel drizzle meringue cookies are just that—a gentle project for when the kitchen is still and the mind wants to wander. They begin with such simple things, yet transform into little clouds kissed with golden sweetness.
Ingredients
For the meringue cookies:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the caramel drizzle:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream, at room temperature
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat your oven to 200°F and line two large baking sheets with parchment paper.
- Place the room temperature egg whites in a completely clean, grease-free bowl of a stand mixer.
- Add the cream of tartar to the egg whites and begin whipping on medium speed until foamy, about 1 minute.
- With the mixer running, gradually add the 3/4 cup of granulated sugar, about 1 tablespoon at a time, waiting 15-20 seconds between additions.
- Increase the mixer speed to high and whip until stiff, glossy peaks form and the sugar is fully dissolved, about 5-7 minutes; you can test this by rubbing a small bit of meringue between your fingers—it should feel completely smooth, not gritty.
- Gently fold in the vanilla extract until just combined.
- Scoop the meringue into a large piping bag fitted with a large star tip.
- Pipe 1.5-inch rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 90 minutes, then turn the oven off and let the meringues cool completely inside the oven for at least 2 hours, or up to overnight; this slow cooling prevents them from cracking.
- While the meringues cool, make the caramel: Heat the 1/2 cup of granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a heatproof spatula until it melts into an amber-colored liquid, about 5-7 minutes.
- Immediately remove the saucepan from the heat and carefully whisk in the cubed butter until fully melted and incorporated.
- Slowly pour in the room temperature heavy cream while whisking continuously; the mixture will bubble vigorously, so take care.
- Whisk in the flaky sea salt until the caramel is smooth, then let it cool and thicken for 15-20 minutes.
- Drizzle the cooled caramel over the completely cooled meringue cookies using a spoon or a small squeeze bottle.
- Let the caramel set for about 30 minutes before serving.
And just like that, you have cookies that are crisp on the outside, almost marshmallow-soft within, with a buttery caramel that provides the perfect salty-sweet counterpoint. Arrange them on a vintage plate for a tea-time treat, or crumble them over a bowl of vanilla ice cream for a simple, elegant dessert.
Blueberry Lemon Meringue Cookies
Baking these delicate cookies feels like preserving summer in tiny, edible packages, each one holding the memory of sun-warmed berries and citrus-kissed afternoons. The process unfolds gently, inviting quiet moments of measuring and folding, where the kitchen fills with the sweet-tart perfume of lemon and blueberry.
Ingredients
- For the cookie dough:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened at 68°F
- 1 large egg yolk
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- For the blueberry filling:
- 1/2 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
- For the meringue topping:
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/8 tsp cream of tartar
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine 1 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp baking powder in a medium bowl.
- Add 1/2 cup softened unsalted butter to the dry ingredients and mix until crumbly.
- Stir in 1 large egg yolk, 1 tbsp fresh lemon zest, and 1 tsp vanilla extract until a soft dough forms.
- Roll the dough into 12 equal balls and place them 2 inches apart on the prepared baking sheet.
- Press your thumb into the center of each dough ball to create a small well.
- Combine 1/2 cup fresh blueberries, 2 tbsp granulated sugar, 1 tsp cornstarch, and 1 tsp lemon juice in a small saucepan.
- Cook the blueberry mixture over medium heat for 3-4 minutes, stirring constantly, until the berries burst and the sauce thickens.
- Spoon 1 teaspoon of the blueberry filling into each dough well.
- Using a stand mixer with the whisk attachment, beat 2 large egg whites and 1/8 tsp cream of tartar on medium speed until foamy.
- Gradually add 1/4 cup granulated sugar while beating on high speed for 2-3 minutes until stiff, glossy peaks form.
- Pipe or spoon the meringue over each cookie, covering the blueberry filling completely.
- Bake for 12-14 minutes until the meringue tips are lightly golden and the cookie edges are firm.
- Transfer the cookies to a wire rack and cool completely for 30 minutes.
Perfectly balanced between crisp edges and tender centers, these cookies offer a burst of jammy blueberry beneath clouds of sweet meringue. Pair them with Earl Grey tea to highlight the citrus notes, or crumble over vanilla ice cream for a playful dessert—each bite feels like a quiet celebration of simple, seasonal flavors.
Gingerbread Meringue Cookies
Baking these gingerbread meringue cookies feels like wrapping winter spices in clouds, each delicate bite carrying the warmth of molasses and ginger through airy sweetness that dissolves like snowflakes on the tongue. There’s something quietly magical about transforming simple egg whites and sugar into these pillowy treats, their gentle crispness giving way to a soft center that holds the cozy essence of the holidays. I love how they fill the kitchen with a comforting aroma, inviting slow moments of reflection as they bake to perfection.
Ingredients
For the Meringue Base
- 3 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
For the Gingerbread Flavoring
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tbsp molasses
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper.
- Place the room temperature egg whites in a completely clean, grease-free mixing bowl.
- Add the cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed.
- Continue beating until stiff, glossy peaks form and the sugar is completely dissolved, about 7-8 minutes total.
- Gently fold in the ground ginger, cinnamon, and cloves using a spatula, being careful not to deflate the meringue.
- Drizzle in the molasses and fold just until swirled through, creating a marbled effect rather than fully incorporating.
- Drop tablespoon-sized mounds of the meringue mixture onto the prepared baking sheets, spacing them 1 inch apart.
- Bake for 1 hour and 30 minutes, then turn off the oven and let the cookies cool completely inside for another hour without opening the door.
- Remove the cooled cookies from the baking sheets and store in an airtight container at room temperature.
Keeping these cookies in the oven as it cools prevents cracking and ensures that lovely crisp exterior gives way to a slightly chewy center, their spiced warmth lingering like a favorite winter memory. They’re wonderful crumbled over vanilla ice cream or simply enjoyed with tea, each delicate bite carrying both lightness and depth in perfect balance.
Tiramisu Meringue Cookies
Lately, I’ve been craving the comfort of tiramisu but wanting something lighter, something I could nibble on throughout the day, which led me to these delicate, coffee-kissed meringue cookies. They capture the soul of the classic dessert in a form that feels both elegant and deeply personal.
Ingredients
For the Meringue:
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/8 tsp cream of tartar
For Flavoring and Dusting:
– 1 tbsp instant espresso powder
– 1 tsp vanilla extract
– 2 tbsp unsweetened cocoa powder
Instructions
1. Preheat your oven to 200°F and line a large baking sheet with parchment paper.
2. Pour the 3 large egg whites into the impeccably clean bowl of a stand mixer fitted with the whisk attachment. (Tip: Even a trace of fat can prevent egg whites from whipping properly, so ensure your bowl and whisk are completely grease-free.)
3. Add the 1/8 tsp cream of tartar to the egg whites.
4. Begin whipping the egg whites on medium speed until they become frothy and form soft peaks, which should take about 2-3 minutes.
5. With the mixer running, gradually add the 3/4 cup granulated sugar, about one tablespoon at a time, allowing each addition to incorporate fully before adding the next.
6. Continue whipping the meringue on medium-high speed until it becomes thick, glossy, and holds stiff peaks, about 5-7 minutes more.
7. Reduce the mixer speed to low and sprinkle in the 1 tbsp instant espresso powder and 1 tsp vanilla extract, mixing just until they are evenly distributed.
8. Transfer the meringue to a piping bag fitted with a large star tip.
9. Pipe the meringue into 1.5-inch rosettes or kisses, spacing them about 1 inch apart on the prepared baking sheet. (Tip: When piping, hold the bag vertically and apply steady pressure for uniform shapes.)
10. Place the baking sheet in the preheated 200°F oven and bake for 90 minutes.
11. After 90 minutes, turn the oven off but do not open the door. Let the meringues sit in the closed, turned-off oven for another 60 minutes to dry out completely. (Tip: This slow cooling process is crucial for achieving a crisp shell without any chewy centers.)
12. Carefully remove the baking sheet from the oven and allow the meringues to cool completely on the sheet.
13. Just before serving, use a fine-mesh sieve to dust the tops of the cooled meringues with the 2 tbsp unsweetened cocoa powder.
Zesty with coffee and sweet with vanilla, these cookies shatter delicately with each bite, revealing a marshmallowy interior that melts on the tongue. They are wonderful with a cup of black tea in the afternoon or crumbled over a scoop of vanilla gelato for a deconstructed dessert experience.
Red Velvet Meringue Cookies
Holding this crimson dough between my fingers, I remember how these cookies first appeared in my kitchen—a happy accident during a rainy afternoon when red velvet cake batter met leftover egg whites. They’ve since become my quiet winter companion, crisp on the outside with a tender, almost-melted center that feels like a secret shared only with the oven’s warmth.
Ingredients
– For the meringue: 3 large egg whites (at room temperature), 3/4 cup granulated sugar, 1/4 tsp cream of tartar
– For color and flavor: 1 1/2 tsp red food coloring, 1 tsp vanilla extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place the room-temperature egg whites in a perfectly clean, dry mixing bowl.
3. Add the cream of tartar to the egg whites.
4. Beat the mixture on medium speed until soft peaks form, about 2 minutes.
5. Gradually add the granulated sugar, 1 tablespoon at a time, while beating continuously.
6. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 4-5 minutes.
7. Gently fold in the vanilla extract and red food coloring until fully incorporated and the color is uniform.
8. Transfer the meringue to a piping bag fitted with a large star tip.
9. Pipe 1 1/2-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 90 minutes at 200°F, then turn off the oven.
11. Let the cookies rest in the closed oven for 1 additional hour to dry completely.
12. Remove the cookies from the oven and cool completely on the baking sheets.
Crisp shells give way to a delicate, airy interior that dissolves like a whispered secret on the tongue. I love stacking them into a miniature holiday tree or crumbling them over vanilla ice cream for a blush-colored crunch that feels both festive and deeply personal.
Summary
Meringue cookies offer endless possibilities for delightful treats that are surprisingly simple to make. Whether you’re craving classic flavors or adventurous combinations, this collection has something for every baker. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share these sweet ideas on Pinterest for fellow cookie lovers to discover!
