13 Easy Meringue Cookie Recipes

VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips, and reviews.

This easy meringue recipe is absolutely fantastic.

This easy meringue recipe is absolutely fantastic.

Fast, Easy Kid's Favorite!

My kids love meringue cookies because of their light crunchy taste and melt-in-your- mouth sweet flavor. I love that I can make these with two ingredients I always have:

  • egg whites
  • sugar

Of course, there are lots of options to add flavor, create shapes, and puff up more, but in a pinch, you can make these fabulous treats with just those two ingredients!

13 Easy Meringue Cookies

  1. Chocolate Chip
  2. Nutella
  3. Chocolate
  4. Mint Chocolate Chip
  5. M & M
  6. Cinnamon and Nut
  7. Date Nut
  8. Meringue Kiss Cookies in any flavor (using extract) or color (using food coloring).
  9. Peanut Butter
  10. Toasted Oat
  11. Almond (often made for Passover).
  12. Orange Mini Chocolate Chip
  13. No Sugar

One Recipe With Many Variations

My favorite part of making meringue cookies is that you can take the basic egg white and sugar batter and make lots of different kinds of treats. We often make a big batch of batter and make at least two of the following recipes.

Check out my chart below the recipe for instructions on how to make these different cookies, and the videos for other ideas, including how to make cookies in different shapes.

Chocolate chips are our favorite.

Chocolate chips are our favorite.

How do you like this recipe?

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

24 cookies


  • 3 egg whites, (make sure there is no yolk )
  • 1 cup sugar, (white, powdered or brown)
  • 1/8 tea salt, (optional for flavor)
  • 1/2 tea. vanilla or other extract, (optional for flavor)
  • 1/4 tea. cream of tartar, (optional to help cookies hold shape)
  • 3 TB crushed cracker crumbs, (optional to help cookies last longer-omit for gluten-free cookies)


  1. Preparation: Preheat oven to 300 degrees. Line cookie pans with parchment paper or foil, or use silicone sheets. Do not grease. Separate egg whites from yolk (use yolk for another purpose).
  2. Mix: Put egg whites in a bowl and beat with mixer until peaks form (1-2 minutes).
  3. Add: Add sugar slowly and continue to beat until very stiff peaks form. The mixture will not feel grainy when it is fully mixed.
  4. Optional: Add cream of tartar (or 1/4 tea. lemon or 1/4 tea. vinegar), salt, and vanilla (or another extract flavor). Beat until mixed thoroughly.
  5. Optional: Fold in crackers and any additional ingredients for a cookie that you are using from the chart below.
  6. Put drops of batter on lined cookie sheets or use a pastry tip to make kisses or other shapes. Tip for spacing: these cookies do not rise or spread, and will be about the same size you spoon out.
  7. Bake cookies for about 20 minutes. Cookies are done when very lightly brown on the bottom. The tops will be dry and brittle. Bake an extra 5 minutes if they seem too soft in the middle.
  8. Store the cookies in a dry, airtight container at room temperature. They last about a week.
Cookie TypeAdd to Basic RecipeInstructions

Chocolate Chip

1/2-3/4 cup mini or regular chocolate chips

Fold into basic batter.


Use only 1/2 cup sugar. Add 1/4 cup Nutella melted in microwave for 30 seconds.

Pour melted Nutella over very stiff batter and fold in just 3 to 4 strokes. Should look swirled. Drop one inch apart on baking sheets.

Chocolate Meringue



Mint Chocolate Chip

1 teaspoon peppermint extract, 3/4 cup mini-chocolate chips or mint chocolate chips

Replace vanilla with mint extract. Fold in chocolate chips. Add a couple of drops of green food coloring if you want.

Cinnamon and Nut

3/4 cup chopped nuts, 1 teaspoon cinnamon

Fold nuts and cinnamon into basic batter in just a few strokes. Drop on cooking sheet and sprinkle tops with cinnamon or cinnamon sugar.

Date Nut

1 cup chopped pecans, walnuts or hazelnuts; 1 cup chopped dates (may want to chop small), optional: add 1/2 cup mini-chocolate chips

Use parchment paper or grease the cookie sheets.. Add 1 teaspoon vanilla or rum extract. Fold in dates and nuts. Drop on cookie sheet and bake at 200 degrees for one hour or until dry and set. Cookies will not be brown.

Meringue KIss (any flavor or color)

1 teaspoon extract any flavor, 3-4 drops of food coloring

Use cream of tartar and salt, but not cracker crumbs. Transfer to a pastry bag with large star tip. Pipe 1/2 to 1 inch wide cookies. Bake at 200 degrees for 1 1/2 hours. You can put two together with melted chocolate right before serving.

Peanut Butter

1/2 cup peanut butter. Optional: chopped peanuts or 1/2 cup mini-chocolate chips

Melt peanut butter slightly in microwave (warm not hot). Pour on stiff batter and fold lightly 4-5 strokes). Fold in chocolate chips if using. Spoon onto baking pans and sprinkle with chopped peanuts or mini chocolate chips. You can also melt chocolate and dip half of baked cookie in chocolate.

Toasted Oat

Substitute brown sugar for white in recipe. Add 1/2 cup quick cooking rolled oats and 1/2 cup chopped pecans

Make batter as usual. Add sugar slowly and beat between adding. Fold in oats and pecans. Bake at 300 degrees for 40 minutes.

Almond Meringue

1 1/2 cups ground almonds, and 1 tea. almond extract

Add almond extract instead of vanilla. Fold in almonds carefully in a few strokes. Drop by teaspoons on cookie sheet. Bake at 350 degrees for 15 minutes or until cookies feel firm when you touch them.

Orange Chocolate Chip

1 teaspoon orange extract, 1 Tb orange zest, 3/4 cup mini-chocolate chips, optional: orange food coloring

Add orange extract instead of vanilla. Add food coloring if desired. Fold in orange zest and mini-chocolate chips. Drop by teaspoonfuls onto cookie sheets. Bake at 200 degrees for 1 hour (may need to leave in oven until completely dry)

M & M Meringue

1 cup regular or mini M&M's

Fold M&M's into batter. Spoon onto cookie sheet and put one M&M on top to decorate. I use these often with holiday colors.

Spenda Meringue Cookies

Substitute 1/2 cup Splenda for sugar

Make in the same way as basic recipe. Add cream of tartar, salt and vanilla. Bake for 1 hour in 250 degree oven.


  1. Make sure there is no oil or grease in your mixing bowl or beaters or the egg whites may not whip well.
  2. Don't grease the cookie sheets.
  3. Add sugar gradually.
  4. Making these cookies on a humid or rainy day may cause them not to turn out as well. You can try baking them at 200 degrees for one hour instead, or just turn the oven off and leave the cookies in the oven until they are done.
  5. Meringue is ready when you can take a pinch between your fingers and you don't feel the grains of sugar.

Making Fun Shapes!

Why Cream of Tartar?

Cream of tartar can help to stabilize the meringue and help it whip up and hold shape. Cream of tartar (potassium hydrogen tartrate) is a fine white powder made from grape acid. It is sold in the spices section of the grocery store. Although it helps your cookies to hold together better, some cooks don't think it is necessary with meringues because they bake so firm. If you want, you can also try one of the following suggested substitutes:

  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vinegar
Top with whip cream and fruit for a very impressive dessert.

Top with whip cream and fruit for a very impressive dessert.

Easter Treat

Another way to bake basic meringue cookies is to put them into a preheated oven (300 degrees) and then turn the oven off and leave them there for 5-6 hours or overnight. This is a perfect solution when you've forgotten to make a dessert you need to take to work the next morning. However, this method does tend to make a hollow middle.

One friend of mine used these at Easter. She made a batch with her kids and put them in the oven the night before Easter. When the kids woke up, she pulled them out of the oven and showed the kids that they were sweet on the outside but hollow on the inside, like the tomb of Christ.

These popular bake shop treats are really two meringue cookies made with ground nuts and put together with frosting in the middle.

These popular bake shop treats are really two meringue cookies made with ground nuts and put together with frosting in the middle.

Meringue Cookies Poll


Liza from USA on June 16, 2020:

I have never made meringue cookies. I love how you can make them colorful with different kinds of flavors. I should try making them. Thanks for sharing!

Virginia Kearney (author) from United States on April 20, 2020:

Thanks for sharing!

CandyAss on April 18, 2020:

I made these and separated the dough into different flavours that I added later. I made; lavender, espresso hazelnut, rosemary, saffron and pistachio! I also used a bit less sugar. They were amazing!!!

Margie on August 27, 2018:

I make these with rose water. A very delicate and lovely taste.

Alexa Rain from egypt on November 24, 2017:

Seems delicious and tasty,more over health and handmade.

love to try them all, thank you.

Britain Seago on January 12, 2017:

I sure do love cookies and baking. These look so fun and pretty easy, I look forward to trying these some time!!

Throgmorton on April 30, 2015:

Congrats on another hotd!

Virginia Kearney (author) from United States on April 28, 2015:

Hi Rochelle--If you have tools to do cake decorating, you can make the piped animals. It takes some practice to use the piping tips, but it isn't really hard. I ought to write some Hubs on that.

Rochelle Frank from California Gold Country on April 28, 2015:

I might have to try this-- sounds easier than I thought it would be.

The ducky cookies are especially cute (my husband carves decoys), but I might start with a simpler version first.

IslandBites from Puerto Rico on April 28, 2015:


Virginia Kearney (author) from United States on April 28, 2015:

Indanila--I have never tried using Koolaid! What a great idea. That would provide a lot of color.

RTalloni on April 28, 2015:

Congrats on your Hub of the Day award for these fun-food sweets! I've got a Pinterest board waiting on this recipe with all its delightful renditions, though I don't think these cookies are just for kiddos.

Inda Blackwell from Hampton Roads on April 28, 2015:

Nice hub! A while back I made meringue cookies with kool aid. They were so delish! I still haven't mastered the macaroon yet. Mine are always a hot mess!

C E Clark from North Texas on April 28, 2015:

These cookies all look so cute! Congratulations on having the Hub of the Day!!

Virginia Kearney (author) from United States on April 28, 2015:

Hi Kristen--I will share mine. I actually spent a lot of time researching recipes because my daughter wanted these cookies for her birthday party. I tried a bunch of different ones and many of the recipes complained that they were very difficult to make. Macaroon shops are apparently a hit in England right now and maybe some bigger U.S. cities and I did see a whole book on how to make them at the World Market. To make them like a bake shop with what they call a "foot" (a spot at the bottom of the cookie where it rises up) might be hard, but to make them without a foot is not hard at all (I actually think they look better without a foot). They are basically a meringue cookie with ground nuts mixed in. However, you probably could use any meringue cookie recipe and put icing in between. You have to make sure you bake them long enough so they are very firm and dry. You can tell if you can pick a cookie up and it is completely dry underneath. I often actually turn the oven off and just let the cookies stay in there (even overnight). Then ice them with a good buttercream or gauche (chocolate and cream melted). Yum--I'm going home to make some! Then I'll write up a hub!

Kristen Howe from Northeast Ohio on April 28, 2015:

I love macaroon cookies. If you have a recipe for that, please share.

Virginia Kearney (author) from United States on April 28, 2015:

I love how easy meringue cookies are to make. Currently, my family I loves me o make meringue cookies with frosting in between. They are usually called macroon cookies. They are made just like these but with using ground nuts mixed in. Most people use ground almonds but our favorite is pecans because they have more flavor. Another thing I love about meringue cookies is that you can color them to match a party theme or sports team. I made colored ones for the tailgate party when the University I work for made it into a bowl game this year. they were a big hit!

Heidi Thorne from Chicago Area on April 28, 2015:

These look awesome! Congrats on Hub of the Day!

poetryman6969 on April 28, 2015:

For me these are different than what I am used to and made with unique ingredients. Cookies with a story is a good thing too. Voted up.

Susan Deppner from Arkansas USA on April 28, 2015:

I haven't made meringue cookies in years. Love your chart of variations! Congrats on HOTD honors today!

Kristen Howe from Northeast Ohio on April 28, 2015:

Congrats on HoTD! These cookies are adorable and fun to make. I'm not a big (lemon) meringue fan. But I would love to give these cookies a try. Voted up for awesome.

Mary Hyatt from Florida on April 28, 2015:

Congrats on HOTD! I have made plain meringue for cookies. I'd like to try some of these variations. I would be afraid that the meringue would "fall" if other ingredients were added, but I'll take your word on this.

I enjoyed the video to learn more about how to make these.

Voted UP, and shared.

Eileen from Western Cape , South Africa on April 28, 2015:

What an excellent variety of cookies ! Love the chocolate mint and nutella - looks so yummy

Thelma Alberts from Germany on April 28, 2015:

Wow! These cookies look so delicious. I have to bookmark this hub. I would love to try these recipes. Thanks for sharing. BTW, Congratulations on the HOTD award. Voted up, useful and awesome.

peachy from Home Sweet Home on April 28, 2015:

thanks for the tips, I must try the peanut butter meringue

Sally Gulbrandsen from Norfolk on April 28, 2015:


Congratulations on the HOTD, these look delicious.

Marianne Westrope from Central Ontario on March 08, 2014:

Now I have to make floating islands! Thanks for the reminder.

Faith Reaper from southern USA on December 27, 2013:

Wow, these look delicious and easy, a good combination for sure!

Up and more and sharing

Blessings, Faith Reaper

Rebecca Mealey from Northeastern Georgia, USA on December 27, 2013:

Wow, I have made meringue cookies, but just plaon ones. They were easy to make, so I am looking forward to trying some of these flavors. Thanks!

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