This is the only Meringue Cookies Recipe you will need to make light and airy chewy cookie bites! Enjoy the lightly sweetened (sugar free) treat flavored with vanilla or get creative with a variety of mix in extracts and colors.
Meringue Cookies Recipe
These chewy and light cookies are so fun to make and not only quite tasty, but very versatile too!
Want to make meringue cookies for a certain holiday? These cookies are the perfect vessel to adjust to the season.
How about adding peppermint extract and a little red food coloring for Christmas? See, the options are endless!
Tada! Introducing to you rose meringue cookies! What a delicious treat and these babies are so fun to make.
Wouldn’t these be pretty for a bridal shower or baby shower or any kind of a festive gathering?
Or just keep popping one rose at a time into your own mouth when the mood hits! <— My vote!
What is meringue?
Meringue is a mix of egg whites and a sweetener that is whipped into a pillowy fluffy dessert, candy or in this case a cookie.
What do meringue cookies taste like?
Meringue cookies are light and airy. They take on the flavor of the extract that is added.
The texture has a crispy, crunchy exterior with a chewy interior.
How to make meringue cookies
You will only need a couple of ingredients and cooking tools to make meringue cookies. So simple to make!
- Sugar free confectioner’s style sweetener (you can use regular granulated sugar if you prefer!)
- Flavor; rose water, vanilla, almond, orange or peppermint extract (oil free) or fresh juice
- Egg whites at room temperature
- Cream of tartar
- Food coloring (optional)
- Organic dried roses or fresh petals to dry while baking (optional)
Successful meringue cookies recipe will require the following kitchen tools:
- Large metal, glass or ceramic mixing bowl
- Mixer with a whisk
- Baking sheets
- Parchment paper
- Piping bag(s)
- 1M decorating tip – Mine is from Wilton.
Steps to make perfect meringue cookies
In a large mixing bowl whip the egg whites on medium speed until foamy.
IMPORTANT TIP – the mixing bowl must free of any grease, so don’t use a plastic bowl. Grease or oil could prohibit the eggs from forming the foam that you want.
Add in extract (if using), salt, and cream of tartar, and beat at medium-high speed until soft peaks form. Add sweetener one tablespoon at a time and beat on high until stiff peaks form.
Mix in food color (if using) or separate a portion to color meringue cookies. Gently spoon meringue in a pastry bag with a decorator tip (I used Wilton 1M).
On parchment lined baking sheet form roses or rose kisses.
Bake at 200°F for 40-50 minutes or until the meringue cookies are dry to the touch. Turn off the oven and leave the cookies in the oven for 1-2 hours or overnight to continue to dry out.
IMPORTANT TIP – on each baking sheet try to make the roses the same size or as close as possible so that they bake evenly. Also, squeeze from the top of the pastry bag, not the middle. Pipe just above the parchment paper at a 90 degree angle and let the meringue gently fall onto the baking sheet.
NOTE: Fresh organic roses can be added to the cookies. They will dry out while baking. Alternatively, add already dried roses after baking.
Helpful tips for perfect meringue cookies
Although this meringue cookies recipe is simple, there are some advice that I have to share for making fail-proof meringue.
- Set up your work station away from a dishwasher or stovetop. You need your area to be dry and without extra moisture.
- Avoid making meringue during rainy wet days. The moisture in the air doesn’t allow the meringue to crisp properly.
- Use a very clean mixing bowl. Any traces of grease will not let the egg whites fluff.
- If cookies soften after baking, place them back in the oven to harden up.
- If using extract, use an oil-free variety to ensure the oil doesn’t prohibit the egg whites from foaming.
- Use clear vanilla extract or vanilla powder if you want white meringue cookies.
How to store meringue cookies
Store baked meringue cookies in an airtight container at room temperature.
These cookies will stay fresh for two weeks in this manner.
Alternatively, you can freeze meringue cookies for up to a month. Place in a freezer container with a lid.
For both storing methods place parchment paper between the cookies to avoid them from sticking together when layering them in the container.
Love this meringue cookie recipe?
Be sure to make this easy pavlova dessert filled with chocolate yogurt
or individual pavlova nests filled with whipped cream!
- 5 Egg whites at room temperature
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1 cup sugar free confectioner's style sweetener or blend superfine
- 1/2-1 teaspoon extract
- Beat the egg whites at medium speed until foamy. Add extract, salt and cream of tartar, and beat at medium-high speed until soft peaks form.
- Add sweetener one tablespoon at a time mixing until stiff peaks form.
- Separate meringue in mixing bowls and add coloring if using.
- Gently spoon meringue in a pastry bag with a decorator tip.
- Pipe same sized rose cookies or kisses on a parchment lined baking sheet.
- Bake for 40-50 minutes or until the cookies are dry to the touch. Turn off the oven and leave the cookies in the oven for 1-2 hours to continue to dry out. You can also leave untouched in the oven overnight.
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