Meringue Cookies

Club Recipes


This recipe was prepared by Betty Jo Donner for our January, 2013, meeting.


★★★★★ 2 votes

44 cookies
3 Hr


  • 4 large
    egg whites
  • 1/2 tsp
    distilled white or cider vinegar
  • 1 c
  • 2 tsp
    vanilla extract
  • 3 Tbsp
    unsweetened cocoa powder (optional)

How to Make Meringue Cookies


  1. Preheat oven to 200 degrees F. Line 2 baking sheets with foil.
  2. In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.
  3. Remove half of meringue to another bowl; stir in cocoa until blended. Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart. Each making about 44 cookies - half vanilla flavored and half cocoa flavored. Or bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire ranks to cool completely. Peel meringues off foil and store in an airtight container at room temperature.

Printable Recipe Card

About Meringue Cookies

Course/Dish: Cookies

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