Ever dream of creating light-as-air treats that melt in your mouth? Meringue cookies are the magical answer—simple, elegant, and endlessly versatile. Perfect for dessert lovers seeking a sweet project, these 20 delightful recipes promise to transform basic ingredients into cloud-like confections. Get ready to whisk up some joy and discover your new favorite bite!
Classic Vanilla Meringue Cookies
Perhaps it’s the quiet simplicity of a vanilla meringue cookie that draws me in on a day like today, a confection built from just three humble ingredients that transforms into something airy and sweet, a perfect companion for a slow afternoon of reflection.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/8 tsp cream of tartar
Instructions
- Preheat your oven to 200°F and line two large baking sheets with parchment paper.
- Place the 3 large egg whites and 1/8 tsp cream of tartar in the impeccably clean bowl of a stand mixer fitted with the whisk attachment. Tip: Ensure your bowl and whisk are completely grease-free, as any fat will prevent the egg whites from reaching their full volume.
- Beat the mixture on medium speed until soft peaks form, which takes about 2-3 minutes.
- With the mixer running on medium speed, begin adding the 3/4 cup granulated sugar very gradually, about one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Once all the sugar is added, increase the mixer speed to high and beat until the meringue is very thick, glossy, and holds stiff peaks, about 5-7 minutes. Tip: To test for stiff peaks, lift the whisk; the meringue should stand straight up without curling over at the tip.
- Beat in the 1 tsp pure vanilla extract until just combined.
- Transfer the meringue to a large piping bag fitted with a large open star tip.
- Pipe 1.5-inch rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
- Place the baking sheets in the preheated 200°F oven and bake for 90 minutes. Tip: Do not open the oven door during baking, as a sudden temperature drop can cause the meringues to crack or collapse.
- After 90 minutes, turn off the oven, but leave the meringues inside with the door closed for 1 full hour to dry out completely.
- Carefully remove the baking sheets from the oven and let the meringue cookies cool completely on the sheets before handling.
Ultimately, you’re rewarded with cookies that are crisp and delicate on the outside, with a texture that dissolves almost magically on the tongue, leaving behind the pure, comforting flavor of vanilla. They are perfect just as they are with a cup of tea, or you could sandwich two together with a dollop of lightly sweetened whipped cream for an elegant, cloud-like dessert.
Chocolate Chip Meringue Drops
Evenings like this, when the kitchen is quiet and the world outside feels distant, I find myself reaching for simple comforts—like these delicate chocolate chip meringue drops, which are little more than sweetened air and melted chocolate, yet somehow feel like a small, edible hug.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/2 cup mini semi-sweet chocolate chips
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. In a spotlessly clean, dry mixing bowl, combine the 3 large egg whites and 1/4 teaspoon cream of tartar.
3. Using an electric mixer on medium speed, beat the mixture until soft peaks form, which should take about 2-3 minutes.
4. Gradually add the 3/4 cup granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed.
5. Continue beating for 5-7 minutes until the meringue is glossy, stiff, and the sugar is fully dissolved—rub a bit between your fingers to check for grittiness.
6. Gently fold in the 1 teaspoon pure vanilla extract and 1/2 cup mini semi-sweet chocolate chips with a spatula, being careful not to deflate the meringue.
7. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
8. Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour without opening the door to prevent cracking.
9. Once completely cool, carefully peel the meringues off the parchment paper and store in an airtight container.
Unbelievably light and crisp, these drops shatter delicately with each bite, giving way to pockets of melted chocolate that linger sweetly on the tongue. Try serving them alongside a strong espresso or crumbling them over vanilla ice cream for a playful, textured dessert that feels both nostalgic and new.
Lemon Zest Meringue Nibbles
There’s something quietly magical about transforming a few simple ingredients into little clouds of sweetness, especially on a slow afternoon when the kitchen feels like a sanctuary. Today, I found myself reaching for lemons and eggs, drawn to the idea of creating something light and bright—a small treat to savor with a cup of tea as the daylight fades. These Lemon Zest Meringue Nibbles are just that: delicate, airy bites with a gentle citrus kiss, perfect for a moment of quiet indulgence.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 tablespoon lemon zest
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a spotlessly clean, dry mixing bowl, combine 4 large egg whites and 1/4 teaspoon cream of tartar.
3. Using an electric mixer on medium speed, beat the egg whites until soft peaks form, which should take about 2-3 minutes.
4. Gradually add 1 cup granulated sugar to the egg whites, about 1 tablespoon at a time, while continuing to beat on medium-high speed.
5. Beat the mixture for 5-7 minutes until stiff, glossy peaks form and the sugar is fully dissolved; rub a bit between your fingers to check for grittiness.
6. Gently fold in 1 tablespoon lemon zest and 1/2 teaspoon vanilla extract with a spatula until just combined, being careful not to deflate the meringue.
7. Spoon or pipe the meringue into 1-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart.
8. Place the baking sheets in the preheated oven and bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour without opening the door.
9. Remove the cooled meringues from the oven and transfer them to an airtight container for storage.
10. Serve the meringues immediately or store them at room temperature for up to 3 days.
What makes these nibbles so delightful is their crisp exterior that gives way to a soft, melt-in-your-mouth center, with the lemon zest offering a subtle, refreshing tang. They’re lovely on their own, but for a creative twist, try crumbling them over a bowl of fresh berries or pairing them with a dollop of whipped cream for an elegant dessert.
Coconut Flake Meringue Bites
Sometimes, in the quiet of a winter afternoon, the simplest ingredients can transform into something delicate and sweet, like these airy morsels that melt away with a gentle coconut whisper.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup sweetened coconut flakes
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a large, clean, dry bowl, beat the 3 large egg whites with an electric mixer on medium speed until frothy, about 1 minute.
3. Add the 1/4 teaspoon cream of tartar and beat on medium-high speed until soft peaks form, about 2-3 minutes.
4. Gradually add the 3/4 cup granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved, about 5-7 minutes.
5. Gently fold in the 1 teaspoon vanilla extract and 1 cup sweetened coconut flakes with a spatula until just combined, being careful not to deflate the meringue.
6. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake in the preheated oven at 200°F for 90 minutes, then turn off the oven and let the meringues cool completely inside for 1-2 hours without opening the door to prevent cracking.
8. Once cooled, carefully remove the meringues from the parchment paper and store in an airtight container at room temperature for up to 1 week.
Finally, these bites offer a crisp exterior that gives way to a chewy, marshmallow-like center, with the toasted coconut adding a subtle tropical note. For a festive touch, drizzle them with melted dark chocolate or serve alongside fresh berries for a light, elegant dessert.
Peppermint Swirl Meringue Kisses
Kind of like catching snowflakes on your tongue, these little confections are a whisper of winter magic—light, airy, and just sweet enough to make you pause. They start as a simple promise of egg whites and sugar, then slowly transform into something delicate and festive, with a gentle swirl of peppermint that feels like a secret shared in a quiet kitchen. Making them is a slow, almost meditative process, perfect for a reflective afternoon when the world outside seems to hold its breath.
Serving: 36 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/4 teaspoon peppermint extract
– 2 drops red food coloring
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. Separate 4 large egg whites, ensuring no yolk is present, as even a trace can prevent the whites from whipping properly—this is a key tip for success.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and 1/4 teaspoon cream of tartar.
4. Beat on medium speed until the mixture becomes frothy and forms soft peaks, which should take about 2-3 minutes.
5. With the mixer running on medium, gradually add 1 cup granulated sugar, about 1 tablespoon at a time, to allow it to dissolve fully and create a stable meringue.
6. Continue beating on high speed until the meringue is glossy, thick, and holds stiff peaks when the whisk is lifted, about 5-7 minutes total.
7. Add 1/4 teaspoon peppermint extract and beat for just 10 seconds to incorporate it evenly.
8. Transfer one-third of the meringue to a small bowl and gently fold in 2 drops red food coloring until it turns a light pink shade.
9. Spoon the plain white meringue into a large piping bag fitted with a large open star tip, then add spoonfuls of the pink meringue along the inside of the bag to create a marbled effect—this layering technique ensures a beautiful swirl without overmixing.
10. Pipe small kisses, about 1 inch in diameter, onto the prepared baking sheets, spacing them 1 inch apart.
11. Place the baking sheets in the preheated oven and bake at 200°F for 90 minutes, then turn off the oven and let the meringues cool completely inside for at least 2 hours to prevent cracking from sudden temperature changes.
12. Once cooled, carefully peel the meringues off the parchment paper and store them in an airtight container at room temperature.
Crunchy on the outside with a melt-in-your-mouth center, these kisses carry a subtle coolness from the peppermint that pairs wonderfully with a cup of hot cocoa. For a festive touch, stack them in a clear glass jar as a edible decoration or crumble them over vanilla ice cream for an elegant dessert.
Raspberry Ripple Meringue Rounds
Often, the simplest pleasures emerge from quiet afternoons in the kitchen, where a few humble ingredients can transform into something delicate and sweet. These raspberry ripple meringue rounds are just that—a gentle project for a reflective day, yielding airy, crisp shells with pockets of tart, jammy fruit. They require little more than patience and a watchful eye, making them a perfect companion for a slow, thoughtful bake.
Serving: 24 rounds | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites, at room temperature
– 1 cup granulated sugar
– 1/4 tsp cream of tartar
– 1/2 tsp pure vanilla extract
– 1/3 cup seedless raspberry jam
– 1 drop red food coloring (optional)
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar.
3. Beat on medium speed until soft peaks form, about 2-3 minutes.
4. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed.
5. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, about 5-7 minutes total.
6. Gently fold in the pure vanilla extract with a spatula until just incorporated.
7. In a small bowl, stir the seedless raspberry jam with the optional red food coloring until evenly tinted.
8. Dollop teaspoonfuls of the meringue onto the prepared baking sheets, spacing them 1 inch apart.
9. Use the back of a spoon to create a small indentation in the center of each meringue round.
10. Spoon about 1/4 teaspoon of the tinted raspberry jam into each indentation, then lightly swirl it with a toothpick for a ripple effect.
11. Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringues cool completely inside for 1 hour without opening the door.
12. Once cooled, carefully peel the meringue rounds off the parchment paper and transfer them to an airtight container.
Meringue rounds emerge with a crisp, shatteringly delicate shell that gives way to a soft, marshmallowy center, each bite punctuated by the bright, tangy burst of raspberry. Serve them as a light dessert with fresh berries, or crumble them over vanilla ice cream for an elegant, effortless treat.
Almond Joy Meringue Clusters
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself drawn to recipes that require a bit of patience and reward with pure, simple joy. These clusters are just that—a gentle process of whipping, folding, and baking that yields something wonderfully light and crisp, a perfect contrast to the rich, familiar flavors tucked inside. They’re a quiet celebration, a sweet little project for a reflective afternoon.
Serving: 24 clusters | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut
– 1/2 cup roasted almonds, roughly chopped
– 4 ounces semi-sweet chocolate, chopped
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the 3 large egg whites and 1/4 teaspoon cream of tartar.
3. Beat the mixture on medium-high speed until soft peaks form, which takes about 2-3 minutes.
4. With the mixer running, gradually add the 3/4 cup granulated sugar, about 1 tablespoon at a time, over the course of 2 minutes to ensure it fully dissolves.
5. Continue beating on high speed for 5-7 minutes until the meringue is very thick, glossy, and holds stiff peaks; when you lift the whisk, the peak should stand straight up without curling over.
6. Gently fold in the 1 teaspoon pure vanilla extract using a rubber spatula until just combined.
7. Sprinkle the 1 cup sweetened shredded coconut and 1/2 cup roughly chopped roasted almonds over the meringue.
8. Using the spatula, gently fold the coconut and almonds into the meringue until they are evenly distributed, being careful not to deflate the mixture.
9. Drop heaping tablespoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart to form 24 clusters.
10. Place the baking sheets in the preheated 200°F oven and bake for 90 minutes.
11. After 90 minutes, turn off the oven, but do not open the door; let the meringue clusters cool completely inside the oven for at least 2 hours, or preferably overnight, to dry out slowly and prevent cracking.
12. Once the clusters are completely cool and crisp, place the 4 ounces of chopped semi-sweet chocolate in a microwave-safe bowl.
13. Microwave the chocolate in 20-second intervals, stirring thoroughly after each interval, until it is completely melted and smooth, which typically takes 60-80 seconds total.
14. Drizzle the melted chocolate over the cooled meringue clusters using a spoon or a piping bag.
15. Allow the drizzled chocolate to set completely at room temperature for about 30 minutes before serving.
The clusters are delightfully crisp and airy, shattering with a gentle bite to reveal the chewy coconut and crunchy almonds within. The dark chocolate drizzle adds a bittersweet note that balances the sweetness perfectly. Serve them piled on a cake stand for a gathering, or simply enjoy one with a cup of tea, savoring the quiet contrast of textures.
Hazelnut Cocoa Meringue Discs
Just now, as the afternoon light slants across the kitchen counter, I find myself reaching for the familiar comfort of cocoa and the quiet promise of egg whites. These discs are a whisper of sweetness, a delicate project for a slow day.
Serving: 24 discs | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 cup finely chopped hazelnuts
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. Place the 4 large egg whites in the impeccably clean bowl of a stand mixer fitted with the whisk attachment; even a trace of fat can prevent proper whipping.
3. Add the 1/2 teaspoon cream of tartar and the 1/4 teaspoon fine sea salt to the egg whites.
4. Begin whipping on medium speed until the mixture becomes frothy and soft peaks form, about 2 minutes.
5. With the mixer running on medium, gradually add the 1 cup granulated sugar, about one tablespoon at a time, over 3-4 minutes.
6. Increase the mixer speed to high and whip until the meringue is very thick, glossy, and holds stiff peaks, about 5-7 more minutes; it should not slide when the bowl is tilted.
7. Sift the 1/4 cup unsweetened cocoa powder over the meringue to prevent lumps.
8. Using a large rubber spatula, gently fold the sifted cocoa powder and the 1/2 cup finely chopped hazelnuts into the meringue until just combined, being careful not to deflate the mixture.
9. Transfer the meringue to a large piping bag fitted with a 1/2-inch round tip.
10. Pipe 1.5-inch diameter discs onto the prepared baking sheets, spacing them about 1 inch apart.
11. Place both baking sheets in the preheated 200°F oven and bake for 90 minutes.
12. After 90 minutes, turn off the oven, prop the door open slightly with a wooden spoon, and let the meringues cool completely inside the oven for at least 2 hours to dry out slowly and prevent cracking.
13. Once completely cool, gently peel the meringue discs from the parchment paper.
Zesty with cocoa and rich with toasted hazelnut bits, these discs have a crisp shell that gives way to a soft, chewy, almost marshmallowy center. They are perfect for stacking into a small tower drizzled with dark chocolate or for crumbling over a bowl of vanilla ice cream, where their delicate sweetness slowly melts into the cream.
Espresso Infused Meringue Pillows
Drifting through a quiet afternoon, I found myself craving something that held both the gentle sweetness of memory and the bold wakefulness of the present—a treat to savor slowly with a cup of tea or coffee. These espresso-infused meringue pillows emerged from that longing, their airy texture and rich flavor offering a moment of quiet indulgence.
Serving: 24 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 2 tablespoons instant espresso powder
– 1/4 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a large, clean bowl, combine 4 large egg whites and 1/4 teaspoon cream of tartar, ensuring no trace of yolk is present for optimal volume.
3. Using an electric mixer on medium speed, beat the egg whites until soft peaks form, about 2-3 minutes.
4. Gradually add 1 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form, approximately 5-7 minutes.
5. Gently fold in 1 teaspoon vanilla extract and 2 tablespoons instant espresso powder with a spatula until just combined, being careful not to deflate the meringue.
6. Spoon or pipe the meringue into 24 small mounds on the prepared baking sheets, spacing them 1 inch apart.
7. Bake in the preheated oven at 200°F for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.
8. Melt 1/4 cup semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
9. Drizzle the melted chocolate over the cooled meringues and allow it to set at room temperature for 15 minutes.
10. Store the meringues in an airtight container at room temperature for up to 3 days to maintain crispness.
Melt-in-your-mouth light, these pillows carry a deep coffee essence balanced by subtle vanilla and a hint of chocolate. Serve them alongside a frothy cappuccino or crumbled over vanilla ice cream for an elegant dessert twist.
Strawberry Rose Meringue Flowers
Zigzagging through memories of spring gardens and summer picnics, I find myself craving something delicate and floral today. These ethereal meringue flowers capture the fleeting sweetness of ripe strawberries kissed by the subtle perfume of roses, a quiet treat that feels like pressing flowers between the pages of a favorite book.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 tsp cream of tartar
– 1/2 tsp rose water
– 2 drops pink food coloring
– 1/2 cup freeze-dried strawberries, finely crushed
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Place 4 large egg whites in the bowl of a stand mixer fitted with the whisk attachment.
3. Add 1/4 tsp cream of tartar to the egg whites to stabilize the meringue.
4. Beat the egg whites on medium speed until foamy, about 1 minute.
5. Gradually add 1 cup granulated sugar, 1 tbsp at a time, while continuing to beat on medium speed.
6. Increase the speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
7. Gently fold in 1/2 tsp rose water and 2 drops pink food coloring until just combined.
8. Transfer the meringue to a piping bag fitted with a large star tip.
9. Pipe 2-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
10. Sprinkle the tops of each rosette with finely crushed freeze-dried strawberries.
11. Bake in the preheated oven at 200°F for 90 minutes, then turn off the oven.
12. Let the meringues cool completely in the turned-off oven for 1 hour to prevent cracking.
13. Carefully remove the cooled meringues from the parchment paper.
Lingering on the tongue, these meringues dissolve into a crisp, airy shell that gives way to the tart crunch of strawberries and a whisper of floral essence. Serve them nestled in a bed of fresh mint leaves or crumbled over vanilla ice cream for a textural contrast that feels like edible poetry.
Marbled Pistachio Meringue Crescents
Sometimes, the quietest moments in the kitchen yield the most beautiful results, like these delicate, swirled cookies that feel like capturing a whisper of green in a cloud of sugar and air. They are a gentle project, perfect for a reflective afternoon where the rhythm of folding and piping becomes a form of quiet meditation, resulting in treats that are as lovely to look at as they are to eat.
Serving: 24 crescents | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 3/4 cup granulated sugar
– 1/2 teaspoon pure vanilla extract
– 3 drops green gel food coloring
– 1/3 cup finely chopped pistachios
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the 3 large egg whites and 1/4 teaspoon cream of tartar.
3. Beat the mixture on medium-high speed until soft peaks form, which takes about 2-3 minutes and looks like the whites hold a soft shape when the whisk is lifted.
4. With the mixer running, gradually add the 3/4 cup granulated sugar, about 1 tablespoon at a time, over the course of 2 minutes to ensure it fully dissolves for a stable meringue.
5. Continue beating on high speed for 5-7 minutes until the meringue is very thick, glossy, and holds stiff peaks that stand straight up when the whisk is lifted.
6. Beat in the 1/2 teaspoon pure vanilla extract until just combined.
7. Transfer one-third of the plain meringue to a separate medium bowl and gently fold in the 3 drops green gel food coloring until evenly swirled, not fully mixed, to create a marbled effect.
8. Spoon alternating dollops of the white and green meringue into a large piping bag fitted with a 1/2-inch open star tip.
9. Pipe 3-inch crescent shapes onto the prepared baking sheets, leaving 1 inch of space between each, as they will not spread but need air circulation to dry properly.
10. Evenly sprinkle the tops of the piped crescents with the 1/3 cup finely chopped pistachios.
11. Bake the meringues in the preheated 200°F oven for 90 minutes, then turn off the oven and let them cool inside with the door closed for 1 hour to prevent cracking from a sudden temperature change.
12. Transfer the completely cooled crescents to an airtight container.
Holding one reveals a crisp, fragile shell that gives way to a soft, marshmallowy center, with the subtle, nutty flavor of pistachio punctuating the sweet vanilla meringue. They are exquisite with a cup of herbal tea, or crumbled over a bowl of lemon sorbet for a delightful contrast in textures and temperatures.
Orange Cream Meringue Spirals
There’s something quietly magical about turning a few simple ingredients into a dessert that feels both nostalgic and new. This recipe for Orange Cream Meringue Spirals is just that—a gentle, hands-on project that fills the kitchen with the bright scent of citrus and the sweet promise of something special. It’s a treat that rewards patience with delicate, cloud-like layers and a sunny burst of flavor.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large egg whites
– 3/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1 tablespoon orange zest
– 1/2 cup heavy cream
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 200°F and line a large baking sheet with parchment paper.
2. In a perfectly clean, dry mixing bowl, combine 3 large egg whites and 1/4 teaspoon cream of tartar.
3. Using an electric mixer on medium speed, beat the egg whites until soft peaks form, which should take about 2 minutes.
4. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed.
5. Beat the mixture for 5-7 minutes, or until stiff, glossy peaks form and the sugar is fully dissolved—rub a bit between your fingers to check for grittiness.
6. Gently fold in 1 teaspoon vanilla extract and 1 tablespoon orange zest with a spatula until just combined, being careful not to deflate the meringue.
7. Transfer the meringue to a piping bag fitted with a large star tip.
8. Pipe 3-inch spiral shapes onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake the meringues at 200°F for 90 minutes, then turn off the oven and let them cool inside for 1 hour to prevent cracking.
10. While the meringues cool, make the filling by whipping 1/2 cup heavy cream and 2 tablespoons powdered sugar in a chilled bowl until medium-stiff peaks form.
11. Once the meringues are completely cool, carefully spread or pipe the whipped cream onto the flat side of one meringue and sandwich it with another.
Just out of the oven, these spirals are crisp and light, with a subtle citrus aroma that gives way to a creamy, melt-in-your-mouth center. For a playful twist, try drizzling them with a bit of dark chocolate or serving them alongside fresh berries—they’re as delightful with afternoon tea as they are as a whimsical dessert.
Maple Pecan Meringue Buttons
Perhaps it’s the quiet of a late autumn afternoon, when the light slants gold through the kitchen window, that calls for something sweet and simple to shape with one’s hands. These little cookies, with their crisp shell and chewy center, are like edible whispers of maple and toasted nuts, a gentle project for a reflective hour.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans
Instructions
- Preheat your oven to 200°F and line two large baking sheets with parchment paper.
- Place the 3 large egg whites and 1/4 teaspoon cream of tartar in the impeccably clean bowl of a stand mixer. Tip: Ensure no trace of yolk or grease is in the bowl, as fat inhibits the egg whites from reaching full volume.
- Using the whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes.
- With the mixer running, gradually add the 3/4 cup granulated sugar, about 1 tablespoon at a time, waiting 10-15 seconds between additions.
- Continue beating until the meringue is very thick, glossy, and holds stiff peaks, about 5-7 minutes total.
- Reduce the mixer speed to low and slowly drizzle in the 1/4 cup pure maple syrup and 1 teaspoon pure vanilla extract until just combined.
- Using a rubber spatula, gently fold in the 1 cup finely chopped pecans until evenly distributed. Tip: Fold gently to avoid deflating the delicate meringue.
- Drop rounded tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Use the back of a spoon to gently create a small, shallow indentation in the center of each mound.
- Place both baking sheets in the preheated 200°F oven. Bake for 90 minutes.
- After 90 minutes, turn the oven off. Do not open the door. Let the meringues cool completely in the turned-off oven for at least 4 hours, or preferably overnight. Tip: This slow drying is crucial for achieving a crisp exterior without browning.
Kindly patient, the wait rewards you with cookies that are marvelously crisp on the outside yet retain a faint, delightful chew within. The flavor is a pure, clean sweetness from the meringue, deepened by the caramel notes of maple and the rich, toasty crunch of pecans. Serve them alongside a cup of black tea or crumble them over a bowl of vanilla ice cream for a simple, elegant dessert.
Salted Caramel Meringue Clouds
Perhaps it’s the quiet of a winter afternoon that makes these feel like a small, sweet secret—a moment to pause and let the simple alchemy of sugar, egg whites, and salt unfold into something delicate and dreamlike. These salted caramel meringue clouds are whispers of sweetness, with a gentle crackle and a melt-away softness that feels like catching a breath.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
– 1/4 cup salted caramel sauce
– 1/4 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 200°F and line two large baking sheets with parchment paper.
2. Place the egg whites in a completely clean, dry mixing bowl—any trace of grease can prevent peaks from forming.
3. Add the cream of tartar to the egg whites and beat on medium speed with a hand mixer or stand mixer until foamy, about 1 minute.
4. Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed, which should take 2–3 minutes total for a stable, glossy meringue.
5. Beat in the vanilla extract until just combined, about 30 seconds.
6. Gently fold in the salted caramel sauce with a spatula until swirled but not fully blended, leaving streaks for a marbled effect.
7. Spoon or pipe the meringue into 24 mounds, each about 2 inches wide, onto the prepared baking sheets, spacing them 1 inch apart.
8. Sprinkle a tiny pinch of flaky sea salt evenly over the top of each meringue mound.
9. Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking from sudden temperature changes.
10. Remove from the oven and let cool completely on the baking sheets for 30 minutes before serving.
Vividly crisp on the outside yet yielding to a chewy, marshmallow-like center, these clouds carry a buttery caramel warmth balanced by the salt’s bright spark. Try crumbling them over vanilla ice cream or layering with fresh berries for a playful, textural dessert that feels both nostalgic and new.
Conclusion
Vastly versatile and utterly delightful, these 20 easy meringue cookie recipes prove that elegant desserts don’t have to be complicated. I hope you find a new favorite to whip up! Please share which recipe you loved most in the comments below, and don’t forget to pin this roundup on Pinterest to save for your next sweet craving. Happy baking!
