Meringue cookies are light, airy and delicate confections made primarily from whipped egg white and sugar often described as ‘sweet clouds’. They are known for their signature “melt-in-your-mouth” texture, featuring a crisp exterior with a slightly soft, chewy, or hollow center.
Meringue cookies are made by whipping egg whites (often with cream of tartar to stabilize them) until they form stiff, glossy peaks. Sugar is gradually added to ensure a smooth, non-gritty texture. The mixture is piped or spooned onto a parchment-lined baking sheet and baked at a very low temperature (usually around 200°F–225°F) for 1–2 hours.
Meringue Ingredients & Nutritional Information
Texture and Taste
- Crisp and Airy: Because they are baked at a very low temperature for an extended period, they become dry and crunchy on the outside.
- Melt-in-your-mouth: The interior is often compared to a marshmallow or a light foam.
- Sweetness: They are very sweet, similar to candy.
Ingredients and Preparation
- Base: Egg whites, granulated sugar, salt and cream of tartar to stabilize the foam.
- Flavouring: Vanilla is standard, but we offer many variations from Orange Creamsicle to Peanut Butter.
- Method: The egg whites are beaten to stiff, glossy peaks, then piped onto parchment paper. They are baked low and slow (approx. 200°F–225°F) for 1–2 hours, then often left in the turned-off oven to dry out completely.
More about Meringues
Naturally Gluten-Free: They contain no flour, making them a popular flourless dessert.
Low-Calorie: A single meringue cookie can be as low as 10 calories.
Humidity Sensitive: Because they are essentially dehydrated, moisture can make them soft or sticky
Best Before: Room Temperature: Up to 2 weeks in an airtight container in a cool, dry place, with parchment paper between layers.
Freezer: Up to 3 months in a freezer-safe, airtight container with parchment paper; the cold, dry air keeps them crisp.
Refrigerator: Avoid; humidity makes them lose crispness.