Recipe type: DESSERT
Prep time: 
Cook time: 
Total time: 
Serves: 26
These beautiful meringue cookies are light as a cloud! Make these few ingredient treat and wow yourself.
  • 2 egg whites at room temperature
  • ½ cup granulated sugar
  • pinch of salt
  • ½ tsp. vanilla extract
  • ⅛ tsp. cream of tartar ( see notes. you can use few drops of lemon juice or vinegar)
  1. Preheat oven to 200F
  2. Line a baking sheet with parchment paper. Set aside
  3. If using frosting bag and tip, prep and keep aside. I used a small brush to strip the inside of the bag with gel food color. You can color the meringue one color of choice.
  4. Separate egg whites from the yolks when the eggs are cold. Let the egg whites come to room temperature.
  5. Using stand or hand held mixer, add egg whites to the bowl of mixer, salt, vanilla & cream of tartar. Start the mixer on low and mix until egg whites get fluffy and frothy. Start adding the sugar 1 tbsp. at a time making sure its well incorporated before adding more. Once all the sugar has been added, stop the mixer and scrape down the sides of the bowl.
  6. Turn mixer on high and whip the egg whites for about 3-5 minutes. The meringue should not be grainy, whip longer if grainy. It should get thick, glossy and should hold a stiff peak.
  7. Now using some gel food color you can add to meringue or do the strip method as I did.
  8. Fill the frosting bag with meringue and pipe meringue cookies about 2½ inches. They can be piped close because they will not spread as they bake.
  9. Bake right away on the middle rack for about 1-1½ hrs. They should be dry to touch.
  10. Turn oven off and let the cookies cool inside oven for another hour or so.
  11. Texture should be light and crispy!
Recipe by Cooking With Shazia at