Vanilla Meringue Cookies

Rosemarie Torem


Crispy, sweet and low fat & cal in the world of cookies. It's almost a cross between a cookie and a candy. Many recipes call for "caster" sugar, superfine sugar, or powdered sugar. I use regular old granulated and we love it. Also, many recipes have you baking them at low temps forever and then drying them forever. I bake at 325 for 1/2 hour. Done. Sometimes chewy in middle. We like that, too. Should not be wet in middle, though! That's wrong!


★★★★★ 1 vote

20 Min
30 Min


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  • 2
    egg whites
  • 1/8 tsp
    cream of tartar
  • 1/2 tsp
    double-strength madagascar bourbon vanilla (or your choice)
  • 1/2 c

How to Make Vanilla Meringue Cookies


  1. Get out your mixer unless you have the strongest arm in the world. In that case, get out a whisk. Put some parchment paper on a cookie sheet.
  2. When you are separating your eggs, make sure that NO egg yolk touches the white. The fat in the egg yolk will cause the white to deflate. No one wants flat meringues!
  3. Beat together the egg whites, cream of tartar, and vanilla, until soft peaks form.
  4. Gradually add the 1/2 cup of sugar and continue to beat until firm peaks form.
  5. Now, you have choices:
    A. Use a cookie scoop to scoop the batter onto the cookie sheet in the shape of little mounds.
    B. Use spoons to transfer the batter onto the cookie sheet in the shape of little blobs,
    C. Use a decorator or a pastry bag (I chose decorator) to squeeze the batter onto the cookie sheet in the shape of little sea creatures.
  6. Bake at 325 for 30 minutes. Let cool and enjoy. If you pick them up when they are still hot, they may crumble, so try to resist the temptation.

Printable Recipe Card

About Vanilla Meringue Cookies

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy, Heirloom
Hashtag: #glutenfree

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