In the Kitchen – Easy “Melt in Your Mouth” Meringue Cookies

This is for my Facebook friends, who have been asking for the recipe since I shared about making these meringue cookies tonight.

(Please forgive the photos, I took them will my cell phone, not expecting to use them here.)

I had some egg whites left over from making the Pumpkin Chiffon Pie and decided to try making meringue cookies. I was delighted by how easy they were to make.

They melt in your mouth good!

Note: make sure these cookies are very dry before removing them from the oven.

Easy Meringue Cookies

  • Difficulty: easy
  • Print


  • 3 or 4 egg whites
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 2 tsp. vanilla


Preheat oven to 225°

Beat egg whites with salt until very foamy.

Gradually add sugar and keep beating until mixture forms stiff peaks and appears glossy.

Test some of the mixture between your thumb and forefinger her, if you rub and still feel greens of sugar, continue to beat until you no longer feel any.

Add vanilla and beat to incorporate.

Spoon the meringue into a piping bag (with or without a decorating tip) or into a plastic bag with the corner cut off.

Pipe or spoon the meringue onto a parchment or silicone lined baking sheet, about 2 inches apart. They will puff up a a little while baking.

Add sprinkles or colored sanding sugar if you’d like.

Place in oven and bake for 45 minutes. They should just be starting to get some color. Without opening the oven door, turn off oven and allow cookies to cool and continue drying out in the oven.

Check to see if the center of the cookie is dry for doneness. If they are chewy, they are not done!

Store in an airtight container.

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Content and Photos by Misty Meadows Homestead and S.Lago © All Rights Reserved

4 thoughts on “In the Kitchen – Easy “Melt in Your Mouth” Meringue Cookies

  1. These look scrumptious! Light and airy. Do you eve make ricotta cookies? They’re one of my favorites. Haven’t baked in awhile because attempting to read a recipe drives me bonkers with these eyes. Uuually this is the time of year I come alive in the kitchen. Two years ago I discovered the many ways I could use cardamom in baking and must have made every recipient I could find.

    Liked by 2 people

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