Meringue Cookies
Meringue Cookies is a easy Western recipe that serves 20. 20 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 21 min | Cook: 1 hr 30 min | Total: 2 hrs 6 min
Cost: $14.24 total, $0.71 per serving
Ingredients
- 2 large Egg Whites (room temperature, separated from yolks)
- 0.25 teaspoon Cream of Tartar (helps stabilize the whites)
- 0.5 cup Caster Sugar (Super‑fine sugar) (adds sweetness and structure; use a kitchen scale for best results (100 g))
- 0.125 teaspoon Vanilla Extract (pure vanilla preferred)
Instructions
Prepare Egg Whites
Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Let them sit at room temperature for about 10 minutes to improve volume.
Time: PT5M
Add Cream of Tartar and Whisk
Add ¼ tsp cream of tartar to the whites. Using the electric mixer on medium speed, whisk until the mixture becomes frothy, about 2 minutes.
Time: PT2M
Incorporate Sugar Gradually
With the mixer on low, add the caster sugar a tablespoon at a time, allowing each addition to dissolve before adding the next. Continue mixing until the mixture is thick, glossy, and forms soft peaks, about 8 minutes.
Time: PT8M
Add Vanilla Extract
Add 1⁄8 tsp vanilla extract and mix for another 1 minute until fully incorporated.
Time: PT1M
Pipe the Meringues
Transfer the glossy meringue to a piping bag fitted with a decorative tip. Pipe desired shapes onto a sheet pan lined with parchment paper, spacing them about 1 inch apart.
Time: PT5M
Bake Low and Slow
Place the pan in a pre‑heated oven set to 200 °F (93 °C). Bake for 60 minutes without opening the door.
Time: PT1H
Temperature: 200°F
Cool in the Oven
Turn off the oven, keep the door closed, and let the meringues sit for an additional 30 minutes to finish drying out.
Time: PT30M
Finish Cooling and Serve
Remove the pan and allow the meringues to cool completely on a wire rack before serving.
Time: PT5M
Nutrition Facts
- Calories
- 20
- Protein
- 0 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Eggs
Ingredient Substitutions
- Instead of Egg Whites: Pasteurized egg whites (liquid)
- Instead of Cream of Tartar: 1 tsp lemon juice or white vinegar per 1/4 tsp cream of tartar
- Instead of Caster Sugar (Super‑fine sugar): Powdered sugar (sifted)
- Instead of Vanilla Extract: Almond extract (use half the amount)
Equipment Needed
- Large Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Spatula
- Piping Bag with Decorative Tip
- Sheet Pan
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Achieving soft peaks after sugar incorporation
- Baking at a low temperature for a full hour
- Cooling in the closed oven for 30 minutes to finish drying
Chef Tips from the Video
- Use a copper or stainless steel bowl for best volume; any grease will inhibit whipping.
- Sift the caster sugar before adding to avoid lumps.
- If you don’t have a piping bag, a zip‑top bag with a corner cut works fine.
Troubleshooting
Meringue weeps or collapses after baking
Make sure the sugar is fully dissolved; continue mixing a bit longer. Also, avoid opening the oven door during baking.
Meringues are soft and chewy
Increase the bake time by 10‑15 minutes or raise the oven temperature to 225 °F (107 °C). Ensure they cool completely in the oven.
Meringue cracks or has uneven surfaces
Pipe evenly sized portions and avoid over‑mixing which can cause grainy texture.
Storage
Refrigerator: Store in an airtight container at 4°C for up to 5 days (not recommended, texture may soften).
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep up to 2 months. Thaw at room temperature.
Room temperature: Best kept in an airtight container at room temperature for up to 1 week.
Make-Ahead Tips
- Pipe and bake the meringues up to 2 days ahead; store in an airtight container to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of meringue cookies in Western cuisine?
Meringue cookies trace back to 17th‑century Europe, where whipped egg whites and sugar were used to create airy confections for the aristocracy. Over time, they became popular in American home baking as a light, low‑fat dessert, often served at tea parties and holiday gatherings.
What are the traditional regional variations of meringue cookies in European cuisine?
In France, meringues are often shaped into small nests called "meringues françaises" and sometimes flavored with almond extract. In Italy, the crisp version called "pavlova" (though named after the dancer) is topped with fruit. In Switzerland, "Baiser" are soft‑centered and sandwiched with chocolate.
How is meringue traditionally served in French patisserie?
French patisseries serve meringues as delicate bite‑size cookies, sometimes dusted with powdered sugar or paired with fresh berries and whipped cream for a light dessert plate.
What occasions or celebrations are meringue cookies traditionally associated with in Western culture?
Meringues are popular at tea parties, bridal showers, Christmas, and Easter celebrations, valued for their elegant appearance and ability to be flavored or colored to match the theme.
What makes meringue cookies special in Western dessert traditions?
Their unique combination of crisp exterior and melt‑in‑the‑mouth interior, achieved without any fat or flour, showcases the chemistry of egg whites and sugar—a hallmark of classic Western confectionery.
What are the most common mistakes to avoid when making meringue cookies?
Common errors include using a dirty bowl, adding sugar too quickly, over‑beating which causes grainy texture, and opening the oven door during baking which can cause cracks or weeping.
Why does this meringue recipe use cream of tartar instead of lemon juice?
Cream of tartar is a dry acid that stabilizes egg whites without adding extra liquid, allowing the meringue to hold volume and achieve a glossy texture more reliably than lemon juice.
Can I make these meringue cookies ahead of time and how should I store them?
Yes, pipe and bake the meringues up to two days ahead. Store them in an airtight container at room temperature; they stay crisp for about a week or can be frozen for longer storage.
What texture and appearance should I look for when the meringues are done?
The meringues should be dry to the touch, glossy on the surface, and have a light, airy interior. They will easily lift off the parchment paper without sticking.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt focuses on straightforward, home‑cooked recipes with clear step‑by‑step instructions, emphasizing classic comfort foods and simple baking techniques for everyday cooks.
How does the YouTube channel In The Kitchen With Matt's approach to baking differ from other cooking channels?
In The Kitchen With Matt emphasizes minimal equipment, budget‑friendly ingredients, and practical tips like using pantry staples, whereas many other channels often rely on specialty tools or exotic ingredients.
Last updated: September 1, 2026
