The Meringue Cookies Recipe produces light, crisp, and beautifully sweet cookies. Made with just egg whites and sugar, they always feel elegant and festive. The cookies bake slowly until crisp on the outside, while remaining a little soft and slightly sticky on the inside. I’ve used this recipe for more than thirty years, and it remains one of my favorites. It’s simple, reliable, and always a hit at family gatherings.
Simple Ingredients, Lovely Results
You only need two ingredients: egg whites and sugar. The magic happens when the egg whites are whipped to glossy peaks and the sugar dissolves completely. Then, they’re piped into small swirls and baked low and slow until they turn perfectly crisp.
I like to make them about 3.5 cm (1.5 inches) wide. That way, they’re bite-sized and fit beautifully on a dessert tray or coffee table. They’re a classic addition to birthdays, holidays, and other celebrations. I often bake them alongside small cakes, cookies, and cinnamon rolls. They always disappear first.
If I have leftover egg whites from another recipe, I use them to make a quick batch of meringues. Meanwhile, the leftover egg yolks can be used to create a rich pastry cream for desserts like this Fresh Strawberry Tart, or you can serve the meringues alongside other treats, such as a Finnish Strawberry Layer Cake, or with Finnish Cinnamon Rolls for a festive coffee table spread.
How to Serve and Store Meringue Cookies
These cookies are delicious on their own, but they’re also easy to dress up. Sometimes I serve them with fresh berries and whipped cream, or crumble them over ice cream for texture and sweetness. They’re also lovely as a topping for cakes.
For a little variation, you can mix in ground almonds or hazelnuts, or sift in a bit of unsweetened cocoa powder to make chocolate meringues. Each version turns out crisp and light, but with its own twist.
Let the meringues cool completely after baking, then store them in an airtight container at room temperature. They’ll stay crisp and fresh for up to two weeks — if they last that long!
A Sweet Tradition
This meringue cookies recipe is one I always come back to. It’s quick to make, easy to love, and endlessly versatile. Whether you serve them on a festive dessert table or make them just because, these cookies bring a touch of sweetness to any moment.
They’re proof that sometimes, the simplest recipes are the ones that stay with us the longest.
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Crispy Homemade Meringues – Simple Two-Ingredient Recipe
Ingredients
- 4 egg whites
- 8 tablespoons sugar
- 2 tsp Vanilla sugar optional
Instructions
- Preheat the oven to 100°C (212°F).
- Separate the egg whites from the yolks carefully — make sure no yolk gets into the whites, or they won’t whip properly. (Save the yolks for lemon curd or pastry cream.)
- Beat the egg whites in a clean glass or stainless-steel bowl until soft peaks form.
- Gradually add the sugar (and the vanilla sugar, if using), one spoonful at a time, while continuing to whisk until the mixture is thick, glossy, and the sugar has dissolved.
- Pipe or spoon small mounds of meringue onto a baking sheet lined with parchment paper.
- Bake for 50–60 minutes, or until the meringues are crisp and dry on the outside. Let cool completely before removing from the paper.
- Store the meringue cookies in an airtight container at room temperature for up to two weeks. Keep them away from moisture and humidity to maintain their crisp texture.
