This easy meringue recipe uses a handy shortcut for perfect meringues every time. Light, airy cookies can be made with multiple colors or into meringue pops! Perfect for dessert or gifting.
Melt-in-your-mouth meringues are a magical cookie perfect any time. This meringue cookie recipe uses a shortcut making perfect meringue cookies without any hassle.
The meringue mixture is baked on a low temperature for 45 minutes then left to sit in the turned off oven to transform into crisp classic meringue cookies. These easy meringue cookies are fun to color, decorate and turn into light festive meringue pops.
What makes this skinny?
Little meringue cookies are mainly egg whites, 1 ⅓ cup sugar and so much air (no fat or flour). This recipe for instance makes 4 dozen cookies (or about 2 dozen pops). Each of the individual meringues is about 23 calories making is far less than other any type of cookie.
Recipe Ingredients Notes
This simple recipe only requires three ingredients: meringue powder, water and granulated sugar. You can also add food coloring (gel food coloring suggested) and an extract for flavor if desired.
If making meringue pops you'll need popsicle sticks (recommended) or lollipop sticks.
What is meringue powder?
It's basically a powdered egg white product intended to replace using raw egg whites when making meringue, meringue cookies and to bolster royal icing and frosting. For recipes calling for egg whites to be beaten into stiff peaks it does this with ease. It replaces eggs whites and cream of tartar in meringue recipes.
Why use meringue powder
Some advantages of using meringue powder include:
- Less messy
- So easy. It's very fast to make cookies with this powder.
- Long shelf life. Meringue powder is dehydrated so lasts a long time when kept in a cool, dry location
- Works better in humid conditions. From scratch meringues are notoriously fussy when made on a humid day. Meringue powder offers a more robust solution in those conditions.
Where to Buy it
You can find meringue powder where baking supplies are carried (craft stores) or online.
How to make this Easy Meringue Recipe - Step-by-Step
STEP 1. Preparation
Preheat the oven to 250 degrees F oven temperature. Line 2 large rimmed baking sheets with parchment paper or silicon baking mats.
STEP 2. Make the meringue
In a large mixing bowl using a electric hand mixer or a stand mixer fitted with a whisk attachment (recommended) combine the water and meringue powder (photo 1).
Beat the mixture on high speed until soft peaks form (photo 2). Continue running the mixer and add the sugar, just a small amount at a time, until stiff peaks form (around 5 minutes) (photo 3).
If adding any flavoring extract or coloring (for single color meringues) add it here (photo 4).
If making multi colored meringues remove a portion of the batter that will remain white and put it in a separate bowl. Use food coloring to color the remaining batter.
STEP 3. Pipe the meringues
Single color: fit a piping bag with a 1M piping tip (large open star tip). Fill the bag with the meringue batter.
Multi color: see image below
- Fit a large piping bag with the 1M tip.
- Fill smaller piping bags each bag with one of the colors.
- Snip off the end of the two smaller piping bags.
- Insert both color bags into the larger piping bag with the 1M tip.
- Squeeze the outer piping bag until both colors begin to come through (note: squeeze onto a paper towel until both colors are coming through then pipe the meringues).
Pipe 2-inch diameter cookies onto the prepared baking sheet leaving 1-inch space between them (photo 9).
Meringue pops: (this can be done with a single or multiple colors).
- Pipe a small amount of batter onto the cookie sheet (photo 5).
- Place a popsicle stick or lollipop stick into the batter (photo 5).
- Pipe meringue into the desired shape overlapping the top of the stick (Christmas tree, stars, circles, snowman, hearts, etc) (photo 6).
If adding sprinkles add them now (photos 7-8).
STEP 4. Bake
Place the baking sheets into the oven. Bake for 45 minutes until the outside of the meringues feel firm. DO NOT open the oven while they are baking.
Turn off the oven and leave the oven door closed for 1 hour.
STEP 5. Cool
After the 1 hour remove and allow to cool completely at room temperature (on the baking sheet or wire rack). Remove from parchment (photo 10).
Add a flavor extract. If desired add a flavoring extract. For base flavor add 2 teaspoons of vanilla extract plus ½ teaspoon of orange, lemon, almond, peppermint extract, chocolate or coffee extract. Add after the meringues have been beaten into stiff glossy peaks. Beat just to combine.
Sprinkles. Sprinkles can be added before the meringues go into the oven.
Pop shape ideas. There are so many fun different ways to make meringue pops. Piping a simple Christmas tree or pink hearts perfect for Valentine's day. It's an easy basic meringue treat everyone loves. You can make these for any time of year.
Metal bowl or glass bowl. For best results do not use plastic mixing bowls. Use a clean bowl and any spatula used for scraping should be grease-free.
Filling a piping bag trick. After fitting the piping bag with the 1M (or other) tip insert the tip end into a tall drinking glass. Fold the top of the piping bag down around the outside of the glass. This makes it much easier to get the batter into the bottom of the piping bag. Remove the piping bag, twist the top and pipe.
Multi color cookies. The easy meringue recipe makes alot of batter. For ease of piping do not over fill the smaller piping bags and use a large size outer piping bag.
Use a different piping tip. Instead of a large star tip, a large round tip will make smooth meringues.
How to Store
Store in an airtight container for up to 1 week. Do not store in the refrigerator. Moisture will change the texture of the meringues.