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Vanilla Meringue Cookies

Prep Time:

15 minutes

Bake Time:

45 minutes

Total Time:

2.5 hours


24 cookies




  • 3 large egg whites (105g)

  • ½ teaspoon vanilla extract

  • teaspoon cream of tartar

  • Dash salt

  • ⅔ cup sugar (105g)

  • Gel food coloring (optional)

Tools Needed

Stand Mixer

Piping Bag

Piping Tip

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*Recipe Updated 2024*

  1. Preheat oven to 250°F.

  2. Place egg whites to the bowl of a stand mixer, fitted with a whisk attachment. Add vanilla, cream of tartar, and salt to egg whites; beat on medium speed until foamy.

  3. Slowly add sugar and add food coloring. Increase mixer speed to medium-high. Beat until stiff glossy peaks form, about 7 minutes. Test to see if the meringue is ready by dipping the wisk into the meringue and inverting it. If the meringue stands straight up, it's ready. If the tip curls, then it needs to be mixed longer.

  4. Transfer meringue to piping bag, fitted with tip of choice, taking care to only use the meringue from the middle of the bowl and not scraping down the sides.

  5. Pipe 1¼ in. diameter cookies 2 in. apart onto parchment-lined baking sheets. *Pro Tip* - Before piping the meringue onto the parchment paper, trace out circles on the parchment paper to use as a stencil when piping the meringue for evenly sized cookies.

  6. Bake until firm, about 45-60 minutes. Turn off oven; leave meringues in oven to cool for 2 hours (leave oven door closed).

  7. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.


Dessert, Cookies, French

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