Meringue Cookies: the Easy 3-Ingredient Recipe for Light and Delicious Cookies!

Meringue Cookies are delicious desserts with a light and crumbly consistency. It is a basic recipe of classic pastry that is made with only three ingredients, that are egg whites and sugar, and a pinch of salt. In our recipe we will follow the French method which differs from the Italian one in the way the egg whites are whipped: in the first one, in fact, the egg whites are processed directly in the planetary mixer, skipping the pasteurization step with a syrup of water and granulated sugar. White and delicious, the meringues can be enjoyed with a good cup of coffee or crumbled in a cup of hot chocolate, but they are also used to create elegant decorations for cakes and semifreddo. So let’s find out how to make the perfect meringue cookies by following our recipe step by step.

What Are Meringue Cookies?

Meringue cookies, those light and airy confections that melt in your mouth, have a history as delicate as their texture. Originating in the 17th century, meringues are believed to have been invented by an Italian chef named Gasparini in the Swiss town of Meiringen, from which they take their name. However, some claim they were first made in France, where they became a popular treat at the court of Louis XV. Meringue cookies, made simply with egg whites and sugar, quickly spread across Europe, evolving into various regional specialties. Today, they are beloved worldwide for their crisp exterior and soft, marshmallow-like interior, a testament to the timeless appeal of this elegant dessert.

Tips to Obtain the Best Meringue Cookies

• Use egg whites at room temperature for better volume and stability. This helps them whip up more easily and create a stiffer meringue.
• Ensure your mixing bowl and beaters are completely clean and dry. Any grease or moisture can prevent the egg whites from whipping properly.
• Add the sugar slowly, one tablespoon at a time, while beating the egg whites. This ensures that the sugar dissolves completely and the meringue achieves a smooth, glossy texture.
• Fine sugar dissolves more easily into the egg whites, giving a smoother meringue. If you don’t have fine sugar, you can pulse regular granulated sugar in a food processor to achieve a finer texture.
• After baking, turn off the oven and let the meringues cool completely inside. This gradual cooling helps prevent cracks and ensures they dry out perfectly.
• Humidity can affect the texture of meringues, making them sticky. Try to make them on a dry day and store them in an airtight container to keep them crisp.

Can I Use Powdered Sugar Instead of Fine One?

Yes, you can use powdered sugar instead of fine sugar when making meringue cookies. Powdered sugar dissolves quickly, helping to create a smooth and stable meringue. Just ensure to add it gradually, as you would with fine sugar, to achieve the best results.

Why Are My Egg Whites Not Beating?

Egg whites might not be beating properly due to the presence of grease or moisture in the mixing bowl or beaters, which can prevent them from whipping up. Additionally, using cold egg whites instead of room temperature ones, or accidentally getting some yolk mixed in with the whites, can also hinder the beating process.

Are Meringue Cookies Supposed to be Hollow?

No, meringue cookies do not have to be hollow. While the exterior should be crisp, the interior can be soft and marshmallow-like. The texture depends on the baking method and the desired result, so some meringues may have a slightly chewy center rather than being completely hollow.

Do Meringue Cookies Need to be Chewy?

Not really! They are traditionally crisp on the outside, and the interior can range from slightly chewy to soft and marshmallow-like, depending on the baking method and personal preference. The key is achieving a texture you enjoy.

Why Did My Meringue Cookies Turn Brown in The Oven?

Meringue cookies turn brown in the oven if they are baked at too high a temperature. Meringues should be baked at a low temperature, around 150°C/300°F, to dry out slowly without browning. If they brown, the oven is likely too hot or they were left in too long.

Can I Add Other Flavorings to These Cookies?

Yes, you can add other types of flavors to meringue cookies. Common additions include vanilla extract, almond extract, citrus zest, or cocoa powder. Just be sure to add these flavors in small amounts to avoid affecting the meringue’s consistency.

How Do I Know When They're Ready?

Meringue cookies are ready when they are dry to the touch and easily lift off the parchment paper without sticking. They should be crisp on the outside and, if you prefer, slightly soft or chewy on the inside. Baking them at a low temperature for the recommended time will help achieve this perfect texture.

Can I Make These Ahead of Time?

Yes! Store them in an airtight container at room temperature, and they will stay fresh for up to two weeks. This makes them a convenient option for preparing in advance.

Can I Freeze These Cookies?

Of course! Place them in an airtight container or freezer bag, and they will keep well for up to a month. Thaw them at room temperature before serving to maintain their crisp texture.

How to Store Meringue Cookies

You can store the meringue cookies for about 15 days at room temperature, inside a tin box or a special glass container.

How to Make Meringue Cookies

Preheat the oven to 300°F (150°C).

In a large bowl, after separating the egg whites from the yolk, beat the whites with a pinch of salt until they turn foamy.

While still running the mixer, start adding the sugar, a tablespoon at a time, waiting until it has completely dissolved to add the next one.

When stiff peaks form and the egg white mixture starts to look like a fluffy marshmallow, transfer it into a piping bag with a large star nozzle.

Pipe meringue cookies on a parchment-covered baking sheet and bake in the oven for about an hour. Turn off the oven and let the meringue cookies cool down completely inside.

Serve and enjoy!