Name: Meringue Cookie
Yield: 45

straightforward to make and satisfying Meringue Cookie Recipe with tips and tricks for success every time. PLUS the best ways to use Meringue Cookies to elevate a simple dessert!

Meringue Cookie Recipe in a bowl with yogurt, berries, and lemon curd.

author’s note

A Dessert I Tried In Detroit I Had To Recreate!

I used to think meringue cookies were boring (especially with treats like Snickerdoodles or Oatmeal Chocolate Chip Cookies!)—that is, until I visited Detroit last April. The food and drinks at The Grey Ghost were great, but it was the dessert that really impressed me. Mini sour cream cheesecakes with berries, lemon curd, and meringue cookies had me craving it even months later.

Today, I’m showing you how to make simple meringue cookies and a version of that dessert that’s just as good as the one I loved! These light treats are just 22 calories each.

Whipping together the sugar and egg whites to stiff peaks.

Before You Start:

Check the weather—meringue cookies are sensitive to humidity. Avoid making them on rainy days, as they’ll absorb moisture and become soft.
Ensure your bowl is completely clean and dry, as any grease can prevent the eggs from whipping to stiff peaks. Stick to metal bowls, not plastic.
Use room-temp eggs for a fluffier meringue. Pro tip: separate the yolks and whites while the eggs are cold, then let the whites reach room temp.

Pastry bag used to pipe this meringue cookie recipe onto a baking sheet.

Ingredients In Meringue Cookie Recipe

Ingredient	Smart Swap or Tip
Egg whites	Room temp whips best. Crack cold, then warm to room temp.
Cream of tartar	1/2 tsp lemon juice per egg white works, but cream of tartar gives stronger structure.
Superfine sugar	Make your own by pulsing granulated sugar in a food processor until fine.
Vanilla extract	Use clear vanilla for the whitest color.
Pinch of salt	Add early to help stabilize and balance flavor.

The treat pipping on sheet pan and then after baking served in a dessert.

How To Make This Meringue Cookie Recipe

Beat egg whites: Add a pinch of salt at the start to stabilize them. Avoid under or overbeating.
Add sugar slowly: Use granulated sugar for a more granular texture, or superfine sugar for a smoother finish. Add it slowly.
Line the pan: Parchment gives the best results.
Bake low and slow: Bake at a low temp for 1 hour to dry out the cookies.
Let meringues stand in the oven after baking: This helps them fully dry and cool slowly to prevent cracks or crumbling.

Meringue Cookie recipe with lemon-blackberry frozen yogurt.

Favorite Ways To Serve Meringue Cookies:

Lemon Blackberry Frozen Yogurt: Use store-bought frozen vanilla yogurt or make your own. Top with lemon curd. Add fresh berries and crumbled meringue cookies, or use mini meringues for extra crunch.
Berry Yogurt Bowls: Start with a base of Greek yogurt. Top with berries, a few spoonfuls of lemon curd, and crumbled or mini meringue cookies. Finish with a sprinkle of raspberries or strawberries.