Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!
For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.
It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!
Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.
Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.
valentine meringues
Here are some commonly asked questions
Can this recipe be doubled?
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Can I use a sugar substitute?
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
Can mix-ins be added?
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
vanilla meringues
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
vanilla meringue cookies
Can vanilla meringues be made with confectioner’s sugar?
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
How do I properly measure the confectioner’s sugar?
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Do I really need to use cream of tartar?
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
flavored meringue cookies
How to make meringue
- Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
- If using cream of tartar, add it here.
- Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
- Add the vanilla extract and beat until the meringue forms stiff peaks.
- If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
- Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
- Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
- Store in an airtight container for up to 1 week at room temperature.
Can meringues be made with meringue powder?
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
easy meringue cookies
To make Homemade Vanilla Meringue Cookies you will need…
- egg whites
- caster or superfine sugar
- vanilla extract
- cream of tartar *optional
- food color *optional
- sprinkles *optional
Can meringues be made with powdered egg whites?
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Why did my meringues crack?
Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar.
It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
What is the best way to store meringue cookies?
So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
vanilla meringue recipe
What is Caster Sugar?
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
Can I use granulated sugar in place of caster sugar?
This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.
recipe meringue cookies
Products I love when making vanilla meringue cookies…
This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- egg whites
- meringue powder
- cream of tartar – optional
- granulated sugar
- caster sugar
- food color
- mixer
- baking sheet
- parchment paper
- piping bag
- star piping tip
- open star piping tip
- round piping tip
pink meringue cookies
If you love these Easy Vanilla Meringue Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
cute meringue cookies
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Vanilla Meringue Cookies
Ingredients
- 2 egg whites
- ½ cup caster or superfine sugar
- 1 tsp vanilla extract
- ⅛ tsp cream of tartar optional
- food color optional
- sprinkles optional
Instructions
- Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
- Add the cream of tartar, if using.
- Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
- Add the vanilla extract and beat until the meringue forms stiff peaks.
- If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
- Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
- Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
- Store in an airtight container for up to 1 week at room temperature.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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