Classic Desserts/ Cookies/ Dessert/ Gluten-Free Desserts/ Holiday


February 2, 2018

A simple recipe for white, crispy meringue cookies that will melt in your mouth. You can make them any size or shape you want. Make sure to read all the tips below on how to make meringue perfectly.


Egg white to sugar ratio

While there are many ways to make meringue, there is one important rule to remember in making it the authentic way, and that is the 1:2 ratio of egg whites to sugar. Meringue should be on the sweet side, with a crisp texture that will instantly melt in your mouth. After being given plenty of time to slowly bake, finished meringue will be white, shiny, and smooth.

Meringue Cookie Recipe


Egg whites: Separate the eggs while they are still cold as that’s when it’s the easiest. Then, cover and let sit to reach room temperature. Room temperature egg whites will whip up best and reach their highest volume.

Salt: We use just a pinch, but don’t leave it out. The salt cuts the sweetness and helps in stabilizing the egg whites so that they can reach their full volume.

Sugar: Don’t be tempted to use less sugar to cut the sweetness since it plays a big role in the meringue’s texture. It also helps with the stabilization of the egg whites, both while whipping and during baking. If you don’t use the amount suggested, the meringue may be too soft and eventually collapse.

Meringue Recipe

Cookie size

I usually go for either large meringue cookies or traditional mini cookies called kisses. However, you can make them in any size or shape you want, just change the amount of baking time accordingly (shorter baking time for smaller meringues). Temperature will stay the same.

Piping or spooning

For perfectly shaped and even meringues, pipe the meringue using a pastry bag fitted with a round or star tip. Otherwise, drop mounds of meringue onto the baking sheet, using the help of 2 tablespoons.

Meringue Cookies

How to make meringue kisses

Use a pastry bag fitted with a ½-inch round or star tip. Hold the piping bag at a 90 degree angle from the surface (your hands will be vertical to the surface). Keep the tip close to the surface, and squeeze for a count of 3. Stop squeezing, and lift the bag straight up while releasing pressure to let a peak form.

How to keep meringue cookies white

I usually bake the cookies at 200F/90C and they turn out white. However, if your cookies have a slight tint after baking, decrease the temperature to 175F/80C next time – no lower than that – and increase the baking time. Also, be sure to bake the cookies in the lower part of the oven.

How to know when they are ready

Meringues are usually ready once they appear dry and are easily lifted from the parchment paper with their bases intact. Sometimes, though, especially for large meringues, it’s hard to know if the center has baked properly. It’s ok if it’s quite soft and marshmallow-like, but it shouldn’t be sticky like gum. If you don’t care how white your meringues are, you can slightly increase the temperature and bake for less time.


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4.8 from 10 votes
Perfect White Meringues |
Meringue Recipe
YIELD: 10 large cookies or 50-60 mini cookies (“kisses”)

  • 3 large (100g/3.5 oz.) egg whites*, at room temperature
  • Pinch of salt
  • 1/2 cup (100g/3.5 oz.) granulated or caster sugar
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup (90g/3.2 oz.) powdered sugar
  • Food coloring , optional
  1. Preheat oven to 200F/90C. Line a baking sheet with parchment paper and set aside.
  2. Double-check that your mixer bowl is extra clean and not greasy, as that will cause the egg whites to not whip up properly. In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds. Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and completely smooth but not dry, and the sugar is fully dissolved (this part of adding the sugar and continues beating may take 5-10 minutes.). Beat in vanilla extract. Stop the mixer and add the powdered sugar. Fold gently by hand until combined and smooth. Fold in food coloring, if using.
  3. Immediately spoon mounds of meringue onto the prepared baking sheet, about 2.5-inch in diameter (for piping or “kisses” shape, refer to above post). These cookies don’t spread much, so you can place them quite close to each other. Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least one hour or overnight.
  4. Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
Recipe Notes

If you have a scale, weigh the egg whites for best results. Make sure there are no egg yolks in there or it will ruin the meringue.
Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake.

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  • Reply
    Nicole ~ Cooking for Keeps
    February 3, 2015 at 9:38 am

    These are just too pretty!! I’m obsessed with the way you styled them. Plus, they look delicious!

    • Reply
      February 3, 2015 at 10:31 am

      Thank you so much Nicole! 🙂

  • Reply
    Julia Olsen
    February 5, 2015 at 3:54 pm

    Gosh, it looks delicious! It’s a must try for me! Yum!

    I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Thank you! 🙂

    Thank you for an awesome recipe!

  • Reply
    February 14, 2015 at 8:06 pm

    I love your recipe! there love delicious and pretty to 🙂 greetings from Malaysia !

    • Reply
      February 15, 2015 at 10:40 am

      Thank you so much! 🙂

  • Reply
    January 13, 2016 at 12:35 pm

    Brilliant! Simple enough for my kids to make with just a little bit of help.

  • Reply
    January 21, 2016 at 5:28 pm

    Can the meringue that’s left in the piping bag sit in there a while, while the first batch bakes or is it ruined after waiting two hours?

    • Reply
      January 21, 2016 at 5:45 pm

      Hi Stephanie, the meringue should be piped or handled rather quickly, because if it sits for too long, it would become hard.

  • Reply
    November 24, 2016 at 7:39 am

    Hi, Shiran! I saw some recipes for meringue cookies called for corn starch. Why do we need corn starch in meringue cookies?

    • Reply
      November 24, 2016 at 8:53 am

      Hi Angeline! My recipe uses powdered sugar, which contains corn starch. Check out my pavlova post for more information.

  • Reply
    April 7, 2017 at 7:46 pm

    I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. About 16 cookies to one recipe. I prefer them being cripsy. But, gracious. I can’t imagine giving 10 cookies that much time to cook in the oven. I just filled an order for 11 dozen. I would have never gotten them made if I had used the overnight technique. As it is, they baked for 45 min, then cooled for 45 min without opening the oven door. Can you see where I went wrong?

    Thank you Shiran for trying to help me.

    • Reply
      June 28, 2017 at 7:28 am

      Hi Crystal, for crispy meringues, you’ll need to bake them for at least 3 hours. 45 minutes isn’t enough and probably the reason why they were still soft.

  • Reply
    June 23, 2017 at 2:14 am

    Good post! 🙂

    My meringues cracked slightly while baking. Do you have any suggestions to stop this from happening?

    Thank you!

    • Reply
      June 28, 2017 at 7:13 am

      Meringues are tricky, and mine aren’t always perfect, but personally I like the rustic look. This guide may be helpful.

  • Reply
    March 21, 2018 at 8:28 pm

    Hi! What would make meringue melt in your mouth? Mine had small amount at the end that was a little hard, the rest melted tho. Thanks!

    • Reply
      March 25, 2018 at 7:05 am

      Hi Macy, the powdered sugar helps, so they actually should have this melt-in-your-mouth texture.

  • Reply
    April 19, 2018 at 9:05 am

    I love this recipe. I first stumbled onto your recipe because I had made a creme that gave me tons of egg white left over, so I needed a recipe that used weight. They came out perfectly and they’re now being requested at parties 🙂 Thanks so much!

    • Reply
      April 19, 2018 at 10:27 am

      Thank you so much, Stephanie!

  • Reply
    Wann Afzan
    May 23, 2018 at 12:34 am

    Hello, Shiran,

    I just wanted to know, is the oven settings should be only top burner? Because you mentioned place the tray in the lower part of the oven.


    • Reply
      May 24, 2018 at 4:36 am

      Hi Wann, I always bake with both top and bottom heat, unless otherwise stated. You can bake the meringues in the center of the oven, but I use the lower part of the oven because it helps to keep the meringues white.

  • Reply
    Gabriel Young
    May 31, 2018 at 2:07 am

    I consider myself quite a tough critic. However, this recipe is fenominal. I wish there was a way to give 4 1/2 stars, because the flavor was perfectly executed, and the center was super soft. The reason I am not giving 5 stars, is because the food coloring makes it bubble over. Otherwise, it is a well done recipe. I recommend doing small cookies, about 1 inch in diameter, and cooking them for 35 minutes if you like a soft center.

  • Reply
    August 29, 2018 at 4:22 am

    This is just the recipe I was looking for. I made them mini size because I needed them for a party and got quite a lot of them. Thank you Shiran! I’m going to try your pavlova next!

  • Reply
    September 11, 2018 at 11:29 am

    Your recipe is just as I learned in my grandmother’s kitchen…cookies or shells…bake 190-200 degrees, turn off oven and leave them in oven all night…always beautiful, white, and delicious! I particularly love the shells with a fresh lemon juice pudding/filling! Thank you for the recipe and memories!

  • Reply
    Mr. Meringue
    November 10, 2018 at 3:31 am

    After a recent visit to a French bakery, I’m now obsessed with finding their meringue recipe. I’m looking for a crisp meringue that is so light that after baking and cooling, the meringue is so delicate that it simply cannot be picked up by the edges, or it will crumble. The meringue is light and almost ash-like– that’s how delicate it is. The center is dry and light-crisp, with no chew, and with a mouthfeel that has the very most brief crunch and instantly dissolves, leaving no chew. Does anyone, anyone know what I’m talking about? I’m being driven mad by the memory of this delicate meringue. I’ve tried adding baking powder, but that only gets me so far. Thank you.

  • Reply
    Yvette Dussouy
    November 30, 2018 at 5:53 pm

    Will this recipe work using store bought egg whites?

    • Reply
      December 2, 2018 at 6:14 am

      Hi Yvette, I haven’t tried meringue using store bought egg whites. This is a classic recipe for meringue, so I suggest you google it and find out more details.

  • Reply
    December 19, 2018 at 4:08 am

    Hi! just want to ask which oven function is best for meringue? TOp or bottom heat?

    • Reply
      December 19, 2018 at 7:58 am

      I always use the top and bottom when baking.

  • Reply
    February 8, 2019 at 12:14 pm

    I love this recipe and have made it a few gazillion times… I am a sixth grader who loves to bake and this recipient for meringues is so fun and easy to bake. People who eat these meringues always ask me for the recipe! Thank you Shiran!

  • Reply
    March 5, 2019 at 5:25 pm

    Hi, this recipe looks fabulous and I can’t wait to try it. I’ll be making minis so would love to know your recommended baking time? half? but still leave in the oven overnight? any advice would be great. Thanks!

    • Reply
      March 10, 2019 at 7:52 am

      Hi Patricia, for minis the baking time will still be at least 2 hours (or even more), and then at least another hour in a turned off oven.

      • Reply
        Leonard c
        May 25, 2019 at 2:42 pm

        My fist time making meringues. I’m baking a cake and want to use the meringues for decorating and come out looking beautiful and tast amazing.

        I from South Africa

  • Reply
    Marni Neuburger
    April 16, 2019 at 12:19 pm

    Can I make them ahead of time and if so, how many days ahead?
    Thank you!

  • Reply
    Lisa trowbridge
    June 10, 2019 at 5:24 am

    Could I use egg powder instead for this recipe ? As I’ve got some to use ?

  • Reply
    August 16, 2019 at 2:11 am

    I have been in search of a perfect recipe for a few years now as previous ones just never had the right texture. These came out perfectly! The only change I made was to bake them for 4 hours, as they didn’t seem done after 3. I suspect what made the difference in texture is the combination of powdered and granulated sugar where as in the past the recipes called for one or the other, not both. Thanks for sharing! It’s a keeper!

  • Reply
    Paul S.
    September 4, 2019 at 6:43 pm

    Made this recipe with my daughter who is an aspiring baker. It was very easy for her to follow and we absolutely loved the taste. It was very difficult for me to keep them in the oven for 3 hours. I kept checking the center with a toothpick every 30 minutes after an hour had passed. Finally at about 2:45, baam, perfect! Thank you for the recipe, will definitely make again.

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